Rajasthani Mango Chickpea Pickle (Green Mango and Whole Chickpea Pickle from Rajasthan)

6 hours
1 kg
Rajasthani Mango Chickpea Pickle (Green Mango and Whole Chickpea Pickle from Rajasthan) Recipe - Ranveer Brar


1/2 kg Garbanzo beans (Chole)

250 gms Raw mango, diced (kairi)

1½  tbsp chili powder (la mirch powder)

2 tbsp Yellow split mustard seeds (rai kuria)

2 tbsp Fennel seeds (saunf)

3 tbsp Turmeric powder (haldi)

2 tbsp Fenugreek seeds (methi dana)

2-3 dried red chili, broken

½  tbsp Asafoetida (hing)

1 tbsp Nigella seeds (kalonji)

6 tbsp Mustard oil (sarson ka tel)

2 tbsp salt or to taste (namak)


  • Soak Garbanzo beans overnight in water. The next morning rinse them well in running water, 2-3 times. Drain well and spread out on a kitchen cloth to dry thoroughly.
  • Combine the Mango and salt and mix well. Spread out in the sun to dry out.
  • Heat a pan and dry roast the Mustard, fennel, Fenugreek and red chilli individually. Cool and coarsely grind them together. Add the turmeric and chilli powders and pulse a few times to mix well.
  • When mangoes and chickpeas are dried out, heat the oil to smoking point in a kadhai or big wok. Then switch off flame. put off the gas. Add the spice mix, to the oil along with the dried chickpeas & mangoes and mix them well till chickpeas & mangoes are thoroughly coated with the spice mix.
  • Transfer the pickle to a clean sterilized dry jar. Top with a little more smoked oil if required. The mixture should be completely immersed in oil. Keep the pickle in the sun to develop for 2 days. The pickle should be ready in 2 weeks.

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