Gujarati style Hot & Sour Mango pickle with Fenugreek and Desi Chana Recipe

Cuisine:

· 2 lbs. raw mangoes, small chopped

· 2 cup Fenugreek seeds

· 1 cup Desi Chana

· 1/3 cup Kashmiri Chili powder

· 1/4 cup hot chili powder

· 1 cup Mango Pickle masala

· 1 tsp Turmeric

· 2 cup oil, divide

· 1 tsp mustard seeds

· 1 tsp dry fenugreek seeds

· ½ tsp Asafetida

· 1/4 cup garlic, finely chopped

· 1 tsp whole black peppers

· 1 tsp cloves

· 1 cinnamon stick

· 5 whole dry red chilies

· 2 bay leaves

· 1 tbsp salt

Soak whole Fenugreek seeds and chana with double amount of water in two separate bowls, cover, and leave overnight on the countertop.
Next morning, drain the excess water from the Fenugreek and Chana seeds and rinse them thoroughly. Spread the Fenugreek and Chana seeds over the large Cotton cloth for about an hour or two.
Heat the half portion of oil in a large deep pan, add the mustard seeds. When the seeds start crackle, add the asafetida, dry fenugreek, garlic, whole black peppers, whole cloves, cinnamon sticks, and whole fry chili for 5 secs.
Now, add the Fenugreek and Desi Chana seeds and salt. Stir occasionally over medium heat for about 7 to 10 minutes until chana is tender.
Turn off the heat and let the mixture cool down.
Add both dry Chili powder, turmeric, mango pickle masala, chopped mangos and remining oil; Mix well. Adjust the salt to your taste.
Keep this pickle at room temperature for about 3 to 4 hours.
Transfer the pickle in a Jar and press the pickle down with the spoon. Hint: Add couple spoon of an extra oil on top to preserve the pickle.
Refrigerate the pickle Jars.
Take the pickle out from the Jar into a small bowl for about 30 minutes prior to serving.
Enjoy!