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Ajay Chopra
Chana Methi Athanu is a tangy and tasty pickle from Gujarat. Chef Ajay Chopra brings the recipe for this easy-to-make sp ... Read More
Preparation Time
10-20 Min
Cooking Time
10-15 Min
Meal Type
others
Difficulty
MEDIUM
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
Chop the raw mango into small pieces.
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.
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.
Now spread this mixture on a muslin cloth and allow it to dry.
Next, add raw mango pieces to it and allow this to dry for a day.
In another bowl, mix together salt, yellow mustard powder, fenugreek powder, asafoetida, and deggi mirch powder.
Heat mustard oil in a pan and add to the achar masala.
In another pan, heat vegetable oil.
Remove the dried dry mango, chickpeas, fenugreek seeds mixture in a bowl and mix the achar masala with it.
Remove the achar in a glass bottle and pour the vegetable oil over it. Keep this bottle in the sun for 7-10 days.
Chana Methi Athanu is a tangy and tasty pickle from Gujarati cuisine. It is made with soaked chickpeas and raw mangoes. But the star ingredient is fenugreek seeds (methi dana) that give this pickle its unique bitter flavour. This bitter flavour is balanced by the raw mangoes. The yellow mustard powder and mustard oil also impart a distinct flavour to this pickle.
The uniquely aromatic, tangy, tasty Chana Methi Athanu is super delicious.
