MANGO AND CHICKPEAS PICKLE

Ingredients

•   Grated raw mango-3 cup

•   Chick peas-1/2 cup

•   Turmeric powder-2 t.s

•   Chilli powder-2 tbls

•   Fenugreek seeds-2 tbls

•   Fenugreek seed powder-2 tbls

•   Fennel seeds(saunf)- 2 tbls

•   Whole red chillies-12

•   Salt-2 tbls

•   Mustard oil-3 cup

Method

1.   Peel and grate raw mangoes.
2.   Slightly dry roast fennel, whole red chillies and fenugreek seeds to remove the moisture
3. Take a big bowl and mix together grated mango, salt and turmeric powder and keep aside for 2 hour.
4.  Squeeze out the  the water from grated mango, and keep aside the water and grated mangoes seperatly.
5.  Wipe the chick peas with a moist cloth.and soak them with fenugreek seeds in the mango water overnight.
6.  Keep the grated manogoes in the refrigerator.
7. Next day add fenugreek powder,chilli powder, fennel seeds, whole red chillies(broken into 2,3 pieces) soaked chick peas and fenugreek seeds into the grated mango and mix well.
8.  Heat the mustard oil till smoking point. let it cool down completely then add in the mango mixture.
9.  Keep in a sterilised glass jar and put in sunlight for few hours daily for 1 week.
10.  Your pickle is ready to eat after 1 week.
11. Store in a cool and dry place and enjoy for up to 1 year.
12.  Remember to keep the pickle covered with oil,  keep refrigerated.  

suggestions-serve with any time of paratha.poori, rice or with any meal .