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Chickpea Pickle

Kabuli Channa ka Achaar

کابل چناں کا اچار

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Price range: ₹149 through ₹399

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"A protein-packed Himalayan pickle where creamy legumes meet mustard fire and spice-laced tang."

Trsna’s Kabuli Channa ka Achaar is a bold celebration of Himalayan spice wisdom

Our Kabuli Channa ka Achaar is handcrafted at peak chickpea season in small, artisanal batches at its Jammu & Kashmir source. We use only locally harvested, farm-fresh chickpeas and a time-honoured heirloom recipe passed down through generations. At Trsna, we refuse gimmicks and never substitute a single ingredient—not even our original mustard oil—so every jar captures uncompromised authenticity and true Kashmiri pickle heritage. Each jar is slow-cooked, stone-ground, and steeped in authenticity. No shortcuts. No compromises. Just pure, protein-rich brilliance in every spoonful.

A hearty blend of plump chickpeas, pungent mustard oil, and valley spices that turns every bite into a Kashmiri delight.

Elevate your meals with Trsna’s Chickpea Pickle—where Kashmiri tradition, small-batch craftsmanship, and uncompromising quality unite in every spoonful. Taste the valley’s flavours and transform the ordinary into the extraordinary!

  • White Chickpeas (45%): provide creamy, nutty substance that soaks up every spice and oil nuance.

  • Mustard Oil: infuses bold, pungent warmth and authentic Kashmiri aroma.

  • Salt: balances savoury notes and preserves peak freshness.

  • Lemon Juice: adds bright, citrusy lift that enlivens the rich chickpeas.

  • Mustard Seeds (roasted whole): pop with floral pungency to punctuate each mouthful.

  • Fenugreek Seeds (roasted whole): impart gentle bitterness and deep, earthy depth.

  • Sun-dried, roasted, stone-ground spices:  

  • Red Chillies: deliver smoky heat and vibrant red colour.

  • Coriander Seeds: contribute citrusy warmth and subtle sweetness.

  • Cumin Seeds: lend earthy, nutty warmth and aroma.

  • Nigella Seeds: weave in delicate onion-like complexity.

  • Carom Seeds: offer thyme-like fragrance and digestive ease.

  • Turmeric: provides golden earthiness and a warm hue.

  • Asafoetida: anchors the blend with deep, umami-rich savouriness.

  • Acidity Regulator (E 260): ensures consistent tang and safe pH balance.

  • Preservative (E 224): extends shelf life while preserving fresh-bright flavours.

Kabuli Channa ka Achaar has roots in Dogra and Kashmiri Pandit kitchens, where legumes were preserved with mustard oil and sun-dried spices to last through the cold months. The use of lemon juice and pink salt reflects Himalayan preservation techniques, while the spice blend borrows from Central Asian and North Indian influences. It was traditionally made in terracotta jars and sun-cured on rooftops.

  • Kabuli Channa is named after Kabul, Afghanistan, where this variety of chickpea was historically traded.  
  • This is one of the few Indian pickles made from legumes, not fruits or vegetables.  
  • In Jammu households, it’s often served as a protein-rich side during winter feasts and temple offerings.
  • Flavour: Nutty chickpeas infused with lemon tang, mustard oil heat, and roasted spice depth.  
  • Taste: A bold medley of sour, spicy, salty, and umami.  
  • Texture: Firm, marinated chickpeas with a grainy spice crust and slick of aromatic oil.
  • Protein-Rich: Chickpeas support muscle repair and satiety.  
  • Digestive Aid: Asafoetida, carom seeds, and cumin soothe the gut.  
  • Heart-Healthy Fats: Mustard oil is rich in omega-3s and selenium.  
  • Iron & Fibre: Chickpeas and spices support energy and digestion.  
  • Anti-inflammatory: Turmeric, mustard oil, and fenugreek reduce inflammation.
  • Pair with parathas, rajma-chawal, or khichdi for a hearty meal.  
  • Serve with paneer bhurji, poori, or dal makhani for a protein boost.  
  • Add to cheese boards or mezze platters for a gourmet twist.  
  • Use as a tangy snack or salad topper.
  • Pickle Hummus: Blend with tahini and yogurt for a zesty dip.  
  • Channa Quesadilla: Layer with cheese and caramelized onions in a tortilla.  
  • Stuffed Paratha: Mix with mashed potatoes or paneer for a festive twist.  
  • Achaar Fried Rice: Toss with leftover rice, curry leaves, and peanuts.  
  • Protein Bruschetta: Top toasted baguette with ricotta and a spoonful of pickle.
  1. What makes Trsna’s Kabuli Channa ka Achaar special compared to other brands?

Trsna’s pickle features 45% white chickpeas—plump, nutty, and slow-cooked to absorb bold Kashmiri spice notes. These are marinated in pungent mustard oil and lemon juice, spiced with whole mustard and fenugreek seeds, and a sun-dried, roasted, stone-ground masala mix including red chillies, nigella, carom, cumin, coriander, turmeric, and asafoetida. Handmade in small seasonal batches with heirloom recipes and absolutely no ingredient swaps—especially in the oil—this achaar delivers earthy depth with unmistakable regional character.

  1. Is the pickle spicy?

Moderately. The red chillies and mustard seeds provide warm spice, balanced by the creaminess of chickpeas and tangy lift of lemon juice. Nigella and carom lend aromatic complexity, while turmeric rounds it off with gentle heat and colour. It’s hearty rather than fiery.

  1. How should I store the pickle after opening?

To preserve freshness and flavour:

– Keep the lid sealed tightly

– Refrigerate after opening

– Always use a clean, dry spoon to avoid moisture and contamination

  1. How long does the pickle stay fresh?

– Unopened: Up to 12 months

– Opened & refrigerated: Enjoy within 6–8 months, when handled hygienically

  1. Are there any additives or preservatives used?

Yes—minimal and food-safe:

– E 260 – Acetic Acid (acidity regulator)

– E 224 – Potassium Metabisulphite (preservative)

No artificial colours, synthetic flavours, or fillers.

  1. Is the pickle vegan and gluten-free?

✅ Definitely

– 100% Vegan – No animal-derived ingredients

– Naturally Gluten-Free – No grains or gluten-based ingredients

  1. Can I use it in cooking or only as a condiment?

Both!

– Toss with grain bowls, pulao, or millet khichdi

– Spread into wraps, sandwiches, or parathas

– Serve with dal-chawal, rajma, or simple sabzi meals

Its texture and flavour hold beautifully in cooked and raw formats alike.

  1. Where is the pickle made?

Each jar is handcrafted at source in Jammu & Kashmir, where local artisans use regional chickpeas and spices. The preparation honours slow food traditions and generational techniques.

  1. Do you ship internationally?

Yes—Trsna offers worldwide shipping to selected destinations. Delivery timelines and charges are calculated at checkout based on location.

  1. What’s the best way to enjoy it the traditional way?

Spoon it alongside Kashmiri rajma and rice, pair it with poori or paratha, or savour it with pulao and curd for a rounded plate. It also adds robust warmth to simple kanji or sabzi-thali combinations.

Certifications

Weight

125gm, 400gm

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