Name: Rajasthani Mango Chickpea Pickle (Green Mango and Whole Chickpea Pickle from Rajasthan)
Ingredients: 1/2 kg Garbanzo beans (Chole); 250 gms Raw mango, diced (kairi); 1½ tbsp chili powder (la mirch powder); 2 tbsp Yellow split mustard seeds (rai kuria); 2 tbsp Fennel seeds (saunf); 3 tbsp Turmeric powder (haldi); 2 tbsp Fenugreek seeds (methi dana); 2-3 dried red chili, broken; ½ tbsp Asafoetida (hing); 1 tbsp Nigella seeds (kalonji); 6 tbsp Mustard oil (sarson ka tel); 2 tbsp salt or to taste (namak)

Ingredients

1/2 kg Garbanzo beans (Chole)
250 gms Raw mango, diced (kairi)
1½ tbsp chili powder (la mirch powder)
2 tbsp Yellow split mustard seeds (rai kuria)
2 tbsp Fennel seeds (saunf)
3 tbsp Turmeric powder (haldi)
2 tbsp Fenugreek seeds (methi dana)
2-3 dried red chili, broken
½ tbsp Asafoetida (hing)
1 tbsp Nigella seeds (kalonji)
6 tbsp Mustard oil (sarson ka tel)
2 tbsp salt or to taste (namak)

Steps

Soak Garbanzo beans overnight in water. The next morning rinse them well in running water, 2-3 times. Drain well and spread out on a kitchen cloth to dry thoroughly.
Combine the Mango and salt and mix well. Spread out in the sun to dry out.
Heat a pan and dry roast the Mustard, fennel, Fenugreek and red chilli individually. Cool and coarsely grind them together. Add the turmeric and chilli powders and pulse a few times to mix well.
When mangoes and chickpeas are dried out, heat the oil to smoking point in a kadhai or big wok. Then switch off flame. put off the gas. Add the spice mix, to the oil along with the dried chickpeas & mangoes and mix them well till chickpeas & mangoes are thoroughly coated with the spice mix.
Transfer the pickle to a clean sterilized dry jar. Top with a little more smoked oil if required. The mixture should be completely immersed in oil. Keep the pickle in the sun to develop for 2 days. The pickle should be ready in 2 weeks.