1/2 cup chick peas (kabuli chana)
1 1/2 cups grated raw mango
1 tsp turmeric powder
1 tbsp fenugreek (methi) seeds
1 tbsp fenugreek (methi) seeds powder
1 tbsp fennel seeds (saunf)
1/2 tsp asafoetida (hing)
1 tsp kalonji seeds
14 whole red chilies
1 tbsp chili powder
1 1/4 cups mustard oil
1 tbsp salt

Mango & Chick Peas Pickle

1. Combine the grated mango, turmeric powder, salt and leave aside for 30 minutes.
2. Squeeze out all the mango water using a muslim cloth and keep aside. Keep the grated mango aside separately in the refrigerator
3. Soak the chick peas and fenugreek seeds in the mango water overnight.
4. Combine the fenugreek seeds powder, fennel seeds, asafoetida, kalonji seeds, whole red chilies, chili powder and soaked chick peas mixture with the grated mango. Mix well.
5. Heat the mustard oil. Cool it and add to the prepared mixture. Bottle the pickle in a sterilised glass jar.
6. The pickle is ready to eat after 3 to 4 days. Store it a cool dry place and stays upto 1 year.
   Makes 2 cups
   Preparation time: 40 minutes