A unique and delicious raw-mango pickle!
KAIRI CHANA DAL ACHAAR
Ingredients
2 medium raw mango, cut into 1 inch pieces, marinated with turmeric and dried
¼ cup Tata Sampann Chana Dal
2 tsps fenugreek seeds (methi dana)
1 tsp nigella seeds (kalonji)
1 tsp asafoetida (hing)
1 tsp fennel seeds (saunf)
1 tsp mustard seeds (rai)
1 tsp crushed mustard seeds (rai)
Salt to taste
2 tsps red chilli powder
1¼ cups mustard oil
Method
1. In a large bowl, add raw mango, Tata Sampann Chana Dal, fenugreek seeds, kalonji, asafoetida, saunf, mustard seeds, crushed mustard seeds and salt.
2. Add red chilli powder and mix well.
3. Heat mustard oil in a kadai, allow to cool slightly. Pour this into the raw mango mixture and mix well.
4. Transfer into an air tight container and set aside for 5-7 days.
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