Sprouted Chickpeas Mango Pickle
Exquisitely tangy and complexly crafted, this Sprouted Chickpeas Mango Pickle is the perfect condiment to add drama and dynamism to any Indian meal! Layered with probiotics from the sprouted chickpeas and fermentation, it’s a super healthy side that keeps your stomach cool!
Ingredients
- 1/2 cup kala chana (brown chickpeas) , sprouted
- 1 cup green mango , chopped
- 1/4 cup green mango , grated
- 1/2 tsp turmeric powder
- 4 tbsp green chilies , chopped
- 2 1/2 tbsp pickle masala (achaar masala)
- 1/2 tsp fennel seeds (saunf)
- 1/2 tsp fenugreek seeds (methi dana)
- 1/2 tsp onion seeds (kalonji)
- 2 tsp split yellow mustard seeds
- salt to taste
- 4 tbsp mustard oil
- 1/2 tsp red chili powder , optional
Instructions
Pickle Recipe:
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Rinse the mango with water and then dry it. Peel and dice it into 1/2 inch cubes. Put that in a bowl. Grate some mango and add it in the same bowl.
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Add the sprouted chana (see recipe below), salt, turmeric, and yellow mustard seeds and mix well. Keep it aside on the counter and cover with a cheesecloth for 24 hours. Within that 24 hours keep it in the sun for 3-4 hours.
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Roast the fennel seeds, fenugreek seeds, and kalonji seeds for 1 minute until they are fragrant. Grind them in a mortar and pestle coarsely.
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Now mix the roasted spices, pickle masala, green chilies to the mango mixture.
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Heat the mustard oil in a small pot until it reaches its smoking point. Let it cool completely and add it to the mango mixture.
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Taste the pickle and adjust it to your taste. The taste should be slightly salty as it’s a compliment for a main dish. Leave it on the counter for two to three days to let the ingredients ferment together and develop the acidity. Now, keep it in the fridge. You can enjoy it for 2 months!
Sprouted Chickpeas Recipe #1 (in a container) - I use this method
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Wash the chickpeas thoroughly and soak it in 2 cups of room temperature water for at least 12 hours.
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Drain and rinse the chickpeas using a strainer the chickpeas and put them it into an air tight container. Make sure there’s no excess water. Put it in a warm place.
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Every 5-6 hours sprinkle the chickpeas with water and mix them. It should be done in 12 hours if it’s hot and humid, but if it’s cold then it might take up to 48 hours.
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When you see the sprouts, wash it with hot water and let it dry in a kitchen towel for 6 hours.
Sprouted Chickpeas Recipe #2 (in a muslin cloth):
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Wash the chickpeas thoroughly and soak it in 2 cups of room temperature water for at least 12 hours.
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Drain and rinse the chickpeas and put them it into a damp cheesecloth and then put it in a container with a lid half-on.
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Sprinkle it with water every 5-6 hours for 12 hours. It should be done in 12 hours if it’s hot and humid, but if it’s cold then it might take up to 48 hours.
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When you see the sprouts, wash it with hot water and let it dry in a kitchen towel for 6 hours.
Recipe Notes
- If you want to use less oil, you can use only 2 tbsp of the mustard oil because it’s just supposed to cover all the mangoes.
- Make sure the chickpeas are dry before adding them to the pickle otherwise the pickle will mold.
- You can increase the spice level to your taste by adding some red chili powder.