A unique and delicious raw-mango pickle!KAIRI CHANA DAL ACHAARIngredients2 medium raw mango, cut into 1 inch pieces, marinated with turmeric and dried¼ cup Tata Sampann Chana Dal2 tsps fenugreek seeds (methi dana)1 tsp nigella seeds (kalonji)1 tsp asafoetida (hing)1 tsp fennel seeds (saunf)1 tsp mustard seeds (rai)1 tsp crushed mustard seeds (rai)Salt to taste2 tsps red chilli powder1¼ cups mustard oil Method1. In a large bowl, add raw mango, Tata Sampann Chana Dal, fenugreek seeds, kalonji, asafoetida, saunf, mustard seeds, crushed mustard seeds and salt.2. Add red chilli powder and mix well. 3. Heat mustard oil in a kadai, allow to cool slightly. Pour this into the raw mango mixture and mix well.4. Transfer into an air tight container and set aside for 5-7 days.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #KairiChanaDalAchaar
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