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Channa and vegetable pickle (चना और सब्जी का अचार, చన్న మరియు కూరగాయల ఊరగాయ)

Channa and vegetable pickle (चना और सब्जी का अचार, చన్న మరియు కూరగాయల ఊరగాయ) a simple North Indian pickle with a Chickpeas in it, this makes the pickle a combination of fresh, spicy, tangy relish. This pickle can be enjoyed with rice , roti, chapathi, kichidi, curd rice.

Regional Dish: North India.

Cuisine Style: Uttar Pradesh | Cooking Time 25 minutes | Take it with rice or roti | Type Pickle | Shelf Life : 10 days if refrigerated.

Appx. Nutritional values calculated for 1 serving:

Calories (50 Kcal), Carbohydrates (10 g), Protein (2.5 g), Fat (4 g).


  • 1 cup dry chickpeas/garbanzo beans/channa ( any variety kabuli or desi)
  • 4 tbsp. finely chopped carrot
  • 4 tbsp. finely chopped mango ginger or fresh ginger
  • 1 tbsp. finely chopped green chilies
  • 2 tbsp. finely chopped fresh garlic
  • 2 tbsp. Salt ( or as needed)
  • 2 tbsp. Red chili powder
  • 1 tsp. Turmeric powder
  • 1 tbsp. Mustard powder
  • ½ tsp. Fenugreek seeds powder ( dry roast seeds , once cooled make powder)
  • Oil 4 tbsp.
  • 1 cup Lemon Juice


  1. First give a quick rinse to the dry channa and then dry them with paper or cloth towel.
  2. Now take a big mixing bowl add the channa, lemon juice, half salt and turmeric powder and set aside to soak.
  3. In the meantime either chop finely or grate (carrot, ginger, garlic, green chilies) and add it to the bowl that has channa.
  4. Now add rest of the things, such as chili powder, mustard powder, fenugreek powder, oil and give a nice mix.
  5. If anything is need more, one can adjust accordingly to once taste.
  6. Note: to prevent from getting pickle contaminated or spoil, use things free of water. This increases the shelf life.
  7. Transfer the pickle in to a glass jar and store in a dark place for 2 to 3 days, till the pickle is ready to enjoy.

Other variants / Cuisine Style : Add other vegetables like cauliflower, lotus stem, fresh turmeric pieces , raw mango piece, lemon  pieces, beetroot, radish, goose berry, beans, fennel seeds.

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