Dear Foodies,
Few days back I posted the recipe of Pickle Masala. I am now using the same masala to make this pickle. We Indians love the pickles and it goes perfectly with our food. We like to eat as condiment with our main food. In my house, some days I will only make roti with some spices and we will eat it with pickle and yogurt on side. People from different region in India makes with slight variations but most uses mango. Pickles are made during summer in India when mangoes are available in plenty. This recipe is from Gujarat, India, we call it Chana Methi nu Athanu.
This is my mom’s recipe. Growing up this pickle I loved the most. I am not big on sweet pickle, I like spicy and salty pickles. Every year my mom made this especially for me. I still love it so much that I decided to share the recipe with you all.
Preparation Time: 20 minutes
Cooking Time: 2-3 minutes
Ingredients:
4-5 unripe/raw mango
2 tbsp salt
1 tsp turmeric powder
1/2 cup fenugreek seeds
1/2 cup black chana/gram
2 cups pickle masala
Salt to taste
1/2 tsp asafoetida
1 1/2 cup oil
Procedure
1. 1st wash mango and dry with clean towel. Then cut mango in bite size pieces. In a big bowl mix mango pieces with 2 tbsp salt and turmeric powder and mix well. Keep it overnight. Next day you will see yellow water from mango and salt. Remove mango from this salty water and let mango dry on clean cloth for few hours. You can let mango dry under direct sun light.
2. Soak fenugreek seeds and black chana with some salt and turmeric in water for overnight. Next morning, discard water and spread on clean dry cloth to dry. When it dries out (no water) they are ready to use.
3. Before you start to make pickle, heat 1 1/2 cup oil in a pot. Bring oil to smoking point and turn off the heat. Let it cool on side.
4. Now you are ready to finally assemble pickle. In a big clean bowl, mix mango pieces, pickle masala, chana and methi, salt and asafoetida. You can roast the salt before adding to pickle which will increase the shelf life of pickle. Pickles need more salt than usual so make sure to taste it. Mix well. 
5. Store in clean dry glass bottle/jar. Fill the bottle with pickle and press it towards bottom. Pour boiled oil when it is at room temperature.\. Make sure pickle is completely covered with oil. It will stay good for few months inside or outside fridge. But it is safe to keep in the fridge. Beware that whenever you remove some pickle from the jar, press remaining pickle so it is covered with oil on the top.
6. Enjoy this traditional Gujarati pickle with any Indian curries. It also goes very well with biryani. I can eat with just plain roti and I will be on cloud 9 😄 .
I am missing my mom 😢 . She is in India, world apart from me. Love you mommy ❤.
Hope you will try this pickle recipe and will fall in love as I am.
Also let me know if you have any questions regarding this pickle.
Thank you for visiting my website. See you soon with another exiting recipe!
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Hi Bhavna, nice recipe…i made chana methi nu athanu yesterday. Had soaked in water for 8 hrs and then in keri water for another 8-9 hours. Then laid on towel to dry. But still my chana did not become fully soft. Also i thought it will get spoiled so i put the achar masala and the oil in it. So i was wondering if it will become soft or not after few days? Kindly let me know. Thanks .
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Thanks Gunjan. Yes, chana will get soft gradually. You can eat in few days. I kept pickle at room temperature for 2 days and then put this in fridge. You will love it!
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Hmmm Hey can I make this recipe without the mango. I recently finished a bottle w chana methi, and maybe garlic athanu. But def no mango was in it. I want to try to make.it at home this time. So wondering, what should I do different if I don’t use mango from your recipe? Thanks. Sounds easy to make but heard it’s complicated.
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Hey can I make this recipe without the mango. I recently finished a bottle w chana methi, and maybe garlic athanu. But def no mango was in it. I want to try to make.it at home this time. So wondering, what should I do different if I don’t use mango from your recipe? Thanks. Sounds easy to make but heard it’s complicated.
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You can add lime pieces instead of mango. Let lime pieces get soft in the pickle for few days while keeping it at room temperature. Just remember to cover it with oil. You need some kind of tang in this pickle to taste good. This pickle is not so difficult to make. Prepare methi masala ahead of time. Try it and let me know. Thanks for stopping by!
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Hi thanks for sharing this, I like chana methi pickle and was finding recipes but I think this is the best as I wanted.
Thanks again
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Thank you so much! Hope it turned out good 🙂
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Great recipe..
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Thank you Bhumi!
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Hi thanks for sharing this, I like chana methi pickle and was finding recipes but I think this is the best as I wanted.
Thanks again
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