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Chana Methi Athanu By Chef Ajay Chopra

Ajay Chopra
Chana Methi Athanu is a tangy and tasty pickle from Gujarat. Chef Ajay Chopra brings the recipe for this easy-to-make spicy pickle to your kitchen.

Serves3

Cooking Time10-15 Min

Meal Typepickle

Preparation Time10-20 Min

DifficultyMEDIUM

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Ingredients

  • For Chana Methi Athanu

    • 1 pc raw mango

    • salt

    • 1 tsp turmeric powder

    • 2 tbsp soaked fenugreek seeds

    • 1 ½ cup soaked chickpeas

    • salt

    • 1 tbsp yellow mustard powder

    • 1 tbsp fenugreek powder

    • 1 tsp asafoetida

    • 2 tbsp deggi mirch powder

    • 1 cup mustard oil

    • 200 ml oil

PREPARATION

  1. 1

    Chop the raw mango into small pieces.

  2. 2

    Put these raw mango pieces in a bowl and add salt, turmeric powder and water to it and mix well. Keep this mixture in the sun for 4 days.

  3. 3

    Remove the water from the soaked raw mangoes in a bowl (after 4 days). Now add soaked fenugreek seeds and soaked chickpeas (soaked overnight) in this water. And keep this mixture overnight.

  4. 4

    Now spread this mixture on a muslin cloth and allow it to dry.

  5. 5

    Next, add raw mango pieces to it and allow this to dry for a day.

  6. 6

    In another bowl, mix together salt, yellow mustard powder, fenugreek powder, asafoetida, and deggi mirch powder.

  7. 7

    Heat mustard oil in a pan and add to the achar masala.

  8. 8

    In another pan, heat vegetable oil.

  9. 9

    Remove the dried dry mango, chickpeas, fenugreek seeds mixture in a bowl and mix the achar masala with it.

  10. 10

    Remove the achar in a glass bottle and pour the vegetable oil over it. Keep this bottle in the sun for 7-10 days.

STEP BY STEP