Chana Dal Athana, Rajasthani Mango & Bengal Gram Pickle

By Sumit Blogs -

Chana Dal Athana Achar Recipe, Rajasthani Mango & Bengal Gram Pickle Recipe

Chana Dal Athana is a traditional mango pickle primarily made in Marwari Rajasthani households. The inspiration to make this pickle came from a program on a TV food  channel. It is a mango pickle that is cooked with Chana Dal or Bengal Gram – a lentil. The name Athana suggests the source of the pickle – a village in Rajasthan. Athana village interestingly is famous for its fleshy chillies used for making Athana Chili pickle.

Chana Dal Athana is one of the few cooked pickles I have made. I must say the results are quite amazing. The finished pickle is absolutely great in taste as well as aroma. The process to make the pickle is as close to what I saw on the program.


Chana Dal Athana Pickle Recipeचना दाल अठाना अचार - सामग्री और बनाने की विधि

Indicatives for making Chana Dal Athana Achar, Rajasthani Mango & Bengal Gram Pickle


  • Preparation Time: 10 minutes

  • Cooking time: 7 Minutes for assembling and 7 days for maturing

  • Cooking Gizmos: 2 litres pickling jar and a heavy bottomed pan to cook

  • Servings: Makes 1.15 kg of pickle sans the oil

Stuff you’ll need for Chana Dal Athana Achar Recipe, Rajasthani Mango & Bengal Gram Pickle Recipe

what goes in?what kinds?how much?
Mustard Oil2 Cups
Dried Red ChiliesWhole12 No. (5 gm)
Fenugreek Seeds25 gm
Black Peppercorns15 gm
Mustard Seeds15 gm
Bengal Gram (Chana Dal)100 gm
Garlic1 Pod (20 gm)
Onion Seeds (Kalonji)25 gm
Asafoetida (Hing)2 gm
Red Chili Powder15 gram
Turmeric Powder15 gm
Raw Mangoes1 Kg
Salt4 Tbsp

Process to make Chana Dal Athana Achar Recipe, Rajasthani Mango & Bengal Gram Pickle Recipe


  1. Clean and dry the raw mangoes.

  2. Cut the mangoes into small bite size pieces.

  3. Heat mustard oil till smoking point in a thick bottomed pan and cool. Keep flame on low.

  4. Add all ingredients in the order listed above. Put the raw mangoes at the end followed by salt.

  5. Mix well & cook for 5 minutes.

  6. Remove from fire and add to a pickling jar.

  7. Rest the pickle in the Sun for 7 days.

  8. Serve with your favorite dishes.

चना दाल अठाना अचार





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