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Friday, June 14, 2013

aam aur kale chane ka achar/आम के लच्छे और काले चने का आचार

Kale chana and aam ka achar refreshes my childhood memories.
My aunt used to make it and when pickle was ready, one she opened the lid of the jar that had pickle in it, the whole house used to sink into its aroma.

Pickles are an essential part of an Indian thali and everyone has a recipe for pickles. I am not a pickle lover but I love to make pickle and every year I make a lot of pickles'.

First we make chutney and then make pickle by layring the other ingredients.


For chutney:-

  • Grated Raw mango 1 kg
  • Kale chane 1cup
  • Garlic Cloves 2 cup
  • Salt 1tbsp
  • Whole red  chili 4 to 5
  • Mustard oil 2tsp

For pickle:-

  • Mango  1kg
  • Salt 2bsp
  • Red chili powder 1heap tbsp
  • Fennel seeds  1cup
  • Methi dana 1tbsp
  • Turmeric powder 2tbsp
  • Kalaunji/ onion seeds 1tsp
  • Sugar 1tsp
  • Heeng 1tsp
  • Black salt 1tsp 
  • Mustard oil 2cup

For soaking:-

  • 1tbsp salt
  • 1tbsp Turmeric powder 

Recipe procedure:-

  • First we need to soak the chana for 4 hours.
  • Take a thali or large pan and in it put grated mango, salt and turmeric powder, mix well with a wooden spatula. Keep it in sun light for a day.
  • Now make the chutney with the said ingredients and keep it aside.
  • Now Drain the excess water and boil the chana till it becomes soft.
  • Once it cools drain the excess water and spread it on a kitchen towel.
  • Now soak the chana with grated mango water for over night.
  • Dry roast the fennel and methi dana on low heat and grind it into course powder.
  • Heat 2 cup oil in a pan and switch off the gas, once it cools add turmeric powder and mix well. Now mix red chili powder,  black salt,sugar and heeng and Kalaunji. 
  • Now mix the oil with mango mixture and spices. 
  • Take a sterlize jar, first put mango mixture then chutney and repeat the procces till all the ingredients are finished.
  • Cover the jar with a muslin cloth and keep it in sun light for couple of days.
  • Now add remaining oil and keep the jar in sun light for a week.
  • Your pickle is ready.

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