Kachhe aam ka achar or raw mango pickle is a necessity in Indian homes.
If the stock of aam ka achar has finished, people start feeling seriously deprived.
Last month when I was talking to my sister about her fetish for aam ka achar, she was the one who would even steal pickles and eat it like a candy while reading a book or playing, we were reminded of how the chane wala aam ka achar (raw mango pickle with chickpeas) used to get over sooner.
Chane wala aam ka achar was a favourite of all of us and the pickle jar was never out of sight on the dining table. Everyone wanted to keep this chane wala achar closer to themselves so second and third helpings can be taken quickly without anyone else noticing it. How we used to blame each other about who finished the achar.
Those days of chatorapan.
My mother used to make this chane wala achar with both black gram (kale chane) and the garbanzo beans (kabuli chane) but her method was a little different. She used to soak the chickpeas in the water left after marinating the raw mango pieces in salt and turmeric. So the quantity of the chickpeas was always limited. That explains the scarcity of the chane wala achar.
Since my recipe of aam ka achar uses up all the liquids oozed out during marination time, I had to device new ways to add chana to the achar.
Recipe and procedure of chane wala aam ka achar
During the making of the aam ka achar, the day I mix the the pickling spices (check the recipe and steps), I soak some chickpeas in advance.
The soaked chickpeas are mixed with salt and turmeric powder again and kept overnight. For each 100 gm soaked chickpeas I use 15 gm salt and 5 gm turmeric powder.
Then the overnight marinated chickpeas are added to equal amount of freshly mixed aam ka achar.
Note the amount of mixed aam ka achar left in the pan here. The chickpeas were added to that.
The chane wala aam ka achar gets ready to eat in a couple days and stays good for at least 6 months. I haven't seen this pickle lasting more than this, if the present batch lasts the whole year I will update this post.
Some people make this achar with grated mangoes too, Anjana's recipe can be referred if you want that type. I sometimes chop the raw pickling mangoes in smaller bits but never have made it with grated mangoes.
The chane can even be added to sooran ka achar as well and I remember my grandmother used to like that one more.
The pickle can be served just as any other Indian pickle and the chickpeas taste really good while retaining their texture.
Do let me know if you try making this chane wala aam ka achar.