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Cholay Achar Achaar (Garbanzo beans Chickpeas Pickle) Fusion Recipe

Chickpea pickle made from canned Garbanzo beans, mustard oil, vinegar, lime juice and spices

This is a fusion of Indian pickling and famous American bean salad recipe

Ingredients

1. Limes: 4

2. White distilled vinegar (5% acid): ½ cup

3. Cracked Black Mustard seeds: ¼ cup

4. Ground Cayenne: 2 teaspoon

5. Sugar: ¾ cup

6. Sea salt: 1 teaspoon

7. Canned chickpeas: 4 Cups

Drained, Rinsed, drained

8. Thinly sliced Onions: ½ cup

9. Serrano: 15 cut into ½" long pieces

10. Ginger cut into thin match-sticks: 2"x1"

11. Mustard oil: 1 cup

Method

1. Cut lime in half crosswise. Squeeze juice as much as possible. Discard rind skin and seeds. We need about ¼ cup of lime juice.

2. Add Lime juice and all ingredients except oil. Heat till temperature reaches 180º F. Simmer at this temperature for 5 minutes. Let it cool to room temperature.

Vegetative bacteria, yeast and molds must be destroyed by heating to 180º F

3. In a separate pan heat mustard oil to smoking point. Turn off heat. Let it cool to room. Add to pickle mixture.

Acid prevents the growth of spores of deadly botulism bacteria.

Acidify pickle mixture before adding oil. Oil will coat the exemplar creating a barrier to acid and oxygen making it vulnerable to botulism bacteria.

4. Transfer to sterilized jar. Secure lids tightly.

5. Let the pickle cure in refrigerator. for 3 days.

6. You can store the pickle in refrigerator for about 6 months

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