One of my most loved traditional recipes is Keri Chana Dal Pickle — a perfect blend of tangy raw mangoes, flavorful achar masala, and crunchy chana dal that instantly brings back beautiful family memories In our home, this achar is not just a side dish… it’s a summer tradition served with love alongside every meal Whether with parathas, dal-rice, or simple khichdi, one spoon of this pickle makes everything extra delicious #PD26
Lightly roast fennel, fenugreek, mustard, cumin, and kalonji for 1–2 minutes and coarsely grind them.
Mix turmeric, red chilli powder, hing, salt, and amchur powder into the spice mix.
In a large bowl, combine raw mango pieces and soaked chana dal with the prepared achar masala.
Add mustard oil and mix everything well so the masala coats every piece perfectly.
Store in a clean airtight jar and let it rest for 2–3 days for the flavors to blend beautifully.
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