Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chana methi lahsan ka sour(khatta) pickle(achaar). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
This pickle recipe is perfect as it does not take much effort and is really tasty and also it's ingredients have some healthy properties. This video is a recipe of making Chana Methi Pickle by using Gajanand Achar Masala. Savor the best only with Gajanand.
Chana Methi Lahsan ka Sour(khatta) Pickle(Achaar) is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Chana Methi Lahsan ka Sour(khatta) Pickle(Achaar) is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have chana methi lahsan ka sour(khatta) pickle(achaar) using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chana Methi Lahsan ka Sour(khatta) Pickle(Achaar):
- Make ready 1 cup Chana(chickpea)
- Take 1 cup Methi Dana
- Get 1 cup peeled garlic(lahsan)
- Make ready 1 tsp Ready mix pickle masala
- Take 500 ml Mustard oil
- Take Pinch Asafoetida(heeng)
- Prepare 1 tsp Haldi(Turmeric)
- Get 1 tsp salt
Quick Chilli Pickle Cooksmart Sanjeev Kapoor Khazana. Chane Ka Khatta is an Indian curry made from black chickpeas (kale chane) cooked in a tangy and spicy gravy flavored with tamarind (imli). This is one of the most popular dishes from the northern state of Himachal Pradesh where it is very commonly prepared in every household and is eaten with plain. Punjabi Mango Pickle Recipe Punjabi Aam Ka Achaar.
Steps to make Chana Methi Lahsan ka Sour(khatta) Pickle(Achaar):
- Firstly, wash both chana and methi Dana properly and soaked it overnight in separate bowls.
- The next morning, drain out all the water from both the bowls and then again soaked it with water,1tsp salt,1tsp haldi in each bowl overnight.
- Now drain all the water from both chana and methi and you can see it swallow very nicely. After that spread chana and methi on muslin cloth and leave it to dry properly.
- Once it dries nicely then you can mix all the masala in it.During the drying time you have to peel all the garlic and crush coarsely into mortar and pestle.
- Now,take a big pan and put mustard oil in it and heat it on low flame only for few minutes and then add 1/2 tsp heeng in it.Don't burn the oil.Now add garlic in it and do saute for a while don't over cook.
- Let it be cool down and add chana and methi in it and in the last add your ready mix khatta pickle masala. Mix it properly.
- After that for one day keep aside in the same pan and swirl it 3-4 times.
- Now, sour, yummy and healthy version of achaar is ready to eat.
- Keep it this in refrigerator after 3-4 days.
Village Style Aam Ka Achaar Kai Saalo Tak Kharab Na Hone Wala Aam Khatta Achaar. This khatta meetha nimbu ka achaar is prepared from lemons, jaggery and spice powders. No Indian meal is complete without a spoonful of pickle in the plate. Serve nimbu ka achar with rotis or aloo parathas or palak paratha or methi paratha or plain parathas or any paratha of your choice. Product: Niharti Chana Methi Garlic Pickle.
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