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You need raw mango.
Prepare chickpeas.
You need Salt (according to taste).
Provide chilli powder (according to taste).
Provide haldi powder.
Use hing.
Use fennel seeds (saunf).
Use Fenugreek (methi).
You need to prepare Nigella seeds (kalongi).
Prepare mustard oil.

Mango Curry with Tofu from my first Book has been one of the popular dishes that gets made again and again. I see it many times on Instagram. This is a lightly adapted version of that mango curry. This easy onion, spice and mango curry is simmered with chickpeas and served over rice, grains or with.

Wash and soak chickpeas in water overnight, in the morning drain out the excess water..
Wash and dry raw mangoes. Then cut them into square pieces..
Now over the cotton cloth, spread raw mango pieces and chickpeas separately. Let them dry in shadow for about 4-5 hours..
In a plate take saunf and methi, we can use them as it is, but here I have dry roasted them in kadhai for 2 minutes and then coarsely grinded them.
After grinding transfer it to a plate and also add all other spices and mix them.
Add little oil, Raw mango pieces and chickpeas in masala plates and mix them properly..
Now pour little oil in jar and transfer mixture of mango pieces and spices in it and pour oil to half of the height of pickle in jar. After 2-3 days pour more oil so that it floats over the pickle. For 6-7 days, daily keep the pickle jar in sun light..
After a week pickle is ready to relish with paratha,dal rice etc. Always use dry spoon to take out the pickle so that pickle lasts for years..

Mango pickle is a spicy condiment made with raw mango, spice powders, salt, garlic & oil. This instant mango pickle is the best to make easily. Mango pickle is a traditional Indian condiment made with raw mangoes, spices and oil. In India, pickles are relished as a side in every meal. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!

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