18 Apr Kabuli chana Methi Achaar
Kabuli chana methi pickle is a unique, protein-rich Indian achar that combines the nuttiness of chickpeas with the slightly bitter, aromatic flavor of fenugreek (methi). It’s tangy, spicy, and perfect as a side with rotis, parathas, or even simple dal–rice. This pickle is not only स्वादिष्ट but also quite nutritious.
Ingredients
- 1 cup kabuli chana (chickpeas) – soaked overnight
- 3 cups grated green mango
- 2 tbsp methi seeds (fenugreek)
- 3 tbsp any Indian pickle masala.here i used Spyran pickle masala. Easily available on Amazon.in
- 2 tbsp. filtered groundnut oil
- 15 peeled garlic cloves
- 1 tbsp mustard oil(optional)
Instructions
1. Prep the ingredients
Soak Kabul chana in water overnight.
Drain completely and let them dry (no moisture).
Grate mangoes
2. Roast garlic
Cut peeled garlic into small pieces.
Heat oil in pan and sauté garlic for 2 mins.
Cool.
3. Mix everything
In a bowl, add soaked chickpeas. Mix with grated mangoes and methi(fenugreek) seeds.
Add achaar masala. Add sautéed garlic.
Mix well. keep overnight
4. Add mustard oil the next day( optional step)
Heat 1 tbsp. mustard oil till it reaches smoking point, then cool slightly
Pour over the Kabuli chana mixture and mix thoroughly.
5. Store
Transfer to a clean, dry glass jar and refrigerate.
Let it rest for 1–2 days for flavors to develop.
🍽️ Serving Suggestions
With thepla, paratha, or roti of puri
Side with khichdi or dal rice
Can also be used in wraps or sandwiches for a tangy twist
💡 Tips
Ensure chickpeas are completely dry to increase shelf life
Store in sunlight for 2–3 days for enhanced flavor
Use clean, dry spoons to avoid spoilage
Notes
Nutrition Highlights (Approx per serving)
High in plant protein (from chickpeas)
Rich in fiber → aids digestion
Methi helps in blood sugar control
Contains healthy fats from mustard oil,if added .
💡 Tips
Ensure chickpeas are completely dry to increase shelf life
Store in sunlight for 2–3 days for enhanced flavor
Use clean, dry spoons to avoid spoilage
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