Chole Pickle


200gm of kabuli channa
600ml of mustard oi
Salt to taste
For Spice powder
Dried red chillies – 3
Amchur powder – 1 tsp
Jeera seeds – 1 tsp
Asafoetida – ¼ tsp
Mustard seeds – ½ tsp
Saunf – ½ tsp
Red chilli powder – 1 tsp
Cloves – 2

Dry-roast all the ingredients for spice powder. Cool and grind to coarse powder. Soak the channa in water overnight. In salted water boil the channas in a pressure cooker till soft. Do not overcook. The channas should be hard to touch. Drain out all the water. Cover with a muslin cloth and keep in sun to allow the moisture to evaporate. Heat 1 cup of mustard oil and add the boiled channas to it. Fry over medium heat turning once or twice and sprinkling little more salt.
Turn once or twice and fry so that all sides of channas are in light brown colour. Add the spice powder. Mix well. Transfer the content to a glass bottle. Heat the remaining oil, cool it and pour into it. This pickle will stay good for a week or two if it is covered with mustard oil.


  1. Wow interesting I have never eaten or heard of chole pickle.It sounds interesting and must be very tasty.


Post a Comment

Thank you for adding more flavor to my recipes with your valuable comments.....