Mango and Kabuli Chana Pickle

Mango and Kabuli Chana Pickle

There are many different methods to prepare mango pickle. Here I am sharing my mother’s recipe of Mango and Kabuli Chana Pickle. This pickle is made with powdered spices and stored in mustard oil. No need to soak or pressure cook  the chanas as the juices released by grated mangoes are enough to make them soft. Pickle is ready in few steps and you can enjoy this sour and tangy pickle just after 2 – 3 days.

Preparation Time: 2 – 3 days


  • Raw Mangoes  1 1/2 kg, firm and not soft or yellow from inside
  • Readymade Pickle Mix (Bedeker’s)  220 g
  • Salt  2 tbsp
  • Oil  1 Cup + 1 Cup
  • Mustard Seeds  2 tsp
  • Whole Red Chillies  4 – 5


  1. Wash the mangoes under running water and wipe them clean. Peel the skin, grate them and squeeze out the extra mango juices.
  2. In a big broad vessel, mix together grated mangoes, readymade pickle mix and salt.
  3. Wash and add kabuli chana to the above and keep it covered for 2 – 3 days. Give it a good stir once or twice a day adding some oil if needed.
  4. After two days, check the chana if they have turned soft yet crunchy. If yes, the pickle is now ready for tempering. In a tadka pan, heat half a cup of oil and add mustard seeds. Once they stop crackling add red chillies and pour this oil over the pickle.
  5. Mix well and store them in a clean glass jar.



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