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Chickpeas Mango Pickle

9 May

Senagala Avakaya

Mango Pickle is ubiquitous in India. Mango pickle is made in countless ways with multiple ingredients and various methods. In chickpeas mango pickle, raw black or brown chickpeas are added along with mango pieces. Chickpeas soaks up sourness from mango and heat from red chile powder giving the pickle a different dimension. Chickpeas has a thick skin, so it takes a month or two for this pickle to mature.
Makes: 4 – 5 Cups of Pickle


Raw Black or Brown Chickpeas 1/2 Cup
Raw Mango 1
Red Chile Powder 2/3 cup
Powdered Black Mustard Seeds 2/3 cup
Salt 2/3 cup
Fenugreek Seeds 1/2 tsp
Turmeric Powder 1/2 tsp
Sesame Oil as required

Method of preparation:

Wash, clean, pat dry and chop raw mango with its seed into big chunks. Make sure raw mango is sour enough.

In a mixing bowl, mix together red chile powder, black mustard seeds powder, fenugreek seeds, turmeric powder and salt.
Then stir in raw mango chunks with few tablespoons of sesame oil.
Taste the pickle and adjust the seasonings before following the below steps. If the mango is not sour enough, reduce the quantity of salt.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Leave the jar for 3 days and the next day stir in black chickpeas. Pour sesame oil until all mango chunks are completely soaked in oil and give the pickle a good stir.
Seal the jar with a muslin cloth and leave it 15 – 30 days for the pickle to develop and chickpeas to absorb all the flavors.
Chickpeas mango pickle stays fresh for an year and serve it with steamed rice or idly or roti etc…
Notes: Make sure to mix the pickle thoroughly every few months. Add more sesame oil to make sure mango pieces are always in oil.

Suggestions: If chickpeas is raw even after a month, add more oil if required and leave it to mature for few more days.
Variations: Plain Mango Pickle, Sesame Mango Pickle, Garlic Mango Pickle, etc…
Other Names: Kaala Chana Aur Aam Ka Achaar, Pacchi Senagala Avakaya.