The pickle season also starts with the summer season. In most Gujarati homes you will get pickles in evening dinner. Especially when there is khichdi and thepala, then there must be mango pickle or anus pickle or mango, gram and fenugreek pickle in the evening meal. Housewives make different types of pickles. Today I will tell you the easy way to make pickles of mango, gram and fenugreek. This pickle will not only enhance the taste of your food, but due to the presence of chickpeas and fenugreek, it will also be more nutritious for your health. Mango contains vitamin C, while chickpeas are rich in protein and because of this you can also serve this pickle in children’s tiffins. If you want to store this pickle throughout the year, especially if you want to store it in a glass jar.
Material to make pickle:
- 500 grams Rajapuri mango
- 1/2 cup fenugreek
- 1/2 cup desi chickpeas
- 200 grams of pickle masala
- 2 cups sour water
- 350 ml oil (mustard oil can also be used)
How to make pickles:
To make mango gram and fenugreek pickle, first wash gram and fenugreek and keep it in different pots. Then take clean water in a separate vessel and add gram and fenugreek and soak it for 6 to 7 hours. Soak gram and fenugreek for 6 to 7 hours and then remove water. And then wash the gram and fenugreek with clean water two to three times. Then mix sour water in it and soak it for 8 to 10 hours. After 8 to 10 hours, remove it from sour water and dry it on a dry cloth for 2 to 3 hours. Since gram and fenugreek are hard, soaking them like this makes them a little soft. And eating pickle does not cause pain to your teeth.
As long as chickpeas and fenugreek are drying, wash the Rajapuri mango and cut it into small pieces. Put the pieces in a pan, add one teaspoon salt and one teaspoon turmeric and leave it for 2 to 3 hours. Keep it sometimes around it. After 2 to 3 hours, remove it from sour water and dry it on a dry cloth. Dry for 3 to 4 hours. Now add pickle masala prepared in a large pan (you can already make pickle masala at home), add dry gram, fenugreek and mango pieces and mix well. Heat the oil until the smoke starts coming out of it and then let it cool down. Press all the things in the pan thoroughly with your hands. After 24 hours, fill it in a jar. Add cooled oil and close the jar lid tightly. Your gram fenugreek and mango pickle is ready. Now fill this pickle in a tight jar.
