Pickles play an important role in an Indian meal and that explains the varieties of pickles I have posted. I came to know of this pickle from my mom. She had asked my sister to send this pickle as an entry to my garlic event. Well they made it, ate it except that it did not make it to my inbox
. Anyway I was carried away when my mom explained the ingredients and the one thing which made to dive into this was the garbanzo. I was in fact totally surprised when she told me to add dry garbanzo and I asked her a zillion times whether it would really soften
. Well it actually did soften and the pickle has become my favorite.
The nice part about this pickle is that there is no cooking involved and no masala is involved. You just toss everything together and wait a couple of weeks for it to mellow down. Can it get any simpler? Off to the recipe.
Check out other pickles posted.
3 cups raw mango chopped
1/3 cup red chilly powder
1/3 cup salt
1/2 cup garlic pods
1/2 cup dry garbanzo (chickpeas)
1 cup oil
1. This pickle does not need refrigeration. Always take care to use a dry spoon. Moisture will cause the pickle to spoil.
Take the chopped mangoes in a non-reactive bowl.
Add chilly powder.
Add dry chickpeas (garbanzo).
Add garlic pods. Slice the garlic pods if they are big.
Toss it all together. Remember to use a dry spoon. Keep aside for 10 days and toss it once each day.
You will see the oil beginning to float on top after a couple of days. This is after 10 days.
Yummy pickle ready. The chickpeas mellow down and become soft and the garlic takes on the tangy taste of mangoes. Overall this is the pickle I am reaching out everyday.
This pickle does not need refrigeration.