--- title: "Achari Chole Recipe" url: https://www.whiskaffair.com/achari-chole-chickpeas-curry-with-pickling-spices/ date: 2025-08-12 modified: 2025-08-15 lang: en author: "Neha Mathur" description: "Achari Chole is an Indian curry where chickpeas are cooked in spicy and tangy curry flavored with pickling spices. Here is how to make these." categories: - "Indian" - "Indian Gluten Free" - "Indian Vegan" - "Veg Curries" image: https://www.whiskaffair.com/wp-content/uploads/2016/06/Achari-Chole-2-3.jpg word_count: 1208 --- # Achari Chole Recipe **Achari Chole** is an Indian curry where chickpeas are cooked in spicy and tangy curry flavored with pickling spices. Here is how to make these. Here are some more chole recipes that you may like: Punjabi [Chole](https://www.whiskaffair.com/chole-recipe/), [Aloo Chole](https://www.whiskaffair.com/aloo-chole/). ![Achari chole served in a bowl.](https://www.whiskaffair.com/wp-content/uploads/2016/06/Achari-Chole-2-1-1200x1800.jpg) ## About Achari Chole **Achari Chole** is a spicy and tangy North Indian curry recipe in which chickpeas are cooked with onions, tomatoes, and achari masala (an Indian pickling spice mix). This curry is **easy** to make, delicious, and comes together quickly. **Serve **it for weekday meals and brunches, or pack it for a lunch box with poori, paratha, or steamed rice and sliced onions. ## Ingredients ### For Achari Masala Achari Masala is a mix of spices used to make Indian-style pickles. I like to make my pickle masala at home as it tastes the best. To make it, you will need brown mustard seeds, whole coriander seeds, cumin seeds, fennel seeds (saunf), fenugreek seeds (methi dana), nigella seeds (kalonji), carom seeds (ajwain), and dry red chilies. You can check out my detailed [Achari Masala Powder](https://www.whiskaffair.com/achari-masala/) recipe here. If you are short on time, you can even use store-bought masala. ### For The Curry To make the achari chole curry, you will need mustard oil, dry chickpeas (chole), onions, ginger garlic paste, fresh tomatoes, spice powders like roasted cumin powder, dry mango powder (amchoor), Kashmiri red chili powder, salt, and cilantro (fresh coriander leaves). I recommend using mustard oil for this recipe, as it adds a pungent taste that complements the other flavors of the curry well. If it's not available, you can use any cooking oil. For that extra pickle flavor, add a little masala from the ready pickle to the curry. It is optional but adds a great flavor. I prefer masala from a mango pickle, but you can use any pickle you have handy at home. ## How To Make Achari Chole ### Cook The Chickpeas Wash 1 cup dry chickpeas and soak them in 3-4 cups of water for 6-8 hours. Drain the water and rinse the chickpeas with fresh water once again. Add the chickpeas to a pressure cooker with 3 cups of water and 2 teaspoon salt. ![Soaked chole, water and salt added to a pressure cooker.](https://www.whiskaffair.com/wp-content/uploads/2022/05/Achari-Chole-Step-4.jpg) Pressure cook for 1 whistle on high heat. Then, reduce the heat to low and cook for 15 minutes. Remove the cooker from the heat and let the pressure release naturally. Open the lid of the cooker and set it aside. **Note** - You can also cook the soaked chickpeas in an instant pot. Add them to an instant pot with water and salt. Press PRESSURE COOK and set the timer to 15 minutes. Once the timer goes off, do a 10-minute NPR followed by QPR. Open the lid and set aside. ![Cooked chole.](https://www.whiskaffair.com/wp-content/uploads/2022/05/Achari-Chole-Step-5.jpg) ### Make Achari Masala Add the following. ingredients to a pan and dry roast over medium heat until slightly browned and fragrant. Stir frequently while roasting. - 1 tsp brown mustard seeds - 1 tbsp whole coriander seeds - 1 tsp cumin seeds - 1 tsp fennel seeds - ½ tsp fenugreek seeds - ½ tsp nigella seeds - ½ tsp carom seeds - 2-3 whole red chilies ![Roasted achari masala ingredients in a pan.](https://www.whiskaffair.com/wp-content/uploads/2022/05/Achari-Chole-Step-2.jpg) Remove the pan from the heat and let the ingredients cool down for 10 minutes. Add the ingredients to a grinder and grind to make a coarse powder. ![Ground achari masala.](https://www.whiskaffair.com/wp-content/uploads/2022/05/Achari-Chole-Step-3.jpg) ### Make The Curry Heat 4 tbsp mustard oil in a pan over medium-high heat. When the oil is hot, add 2 cups of chopped onions and cook till the onions are pink (5-6 minutes), stirring frequently. ![Onions added to hot mustard oil in a pan.](https://www.whiskaffair.com/wp-content/uploads/2022/05/Achari-Chole-Step-6.jpg) Add 2 tsp ginger-garlic paste and cook until the onions are golden brown (5-6 minutes). ![Ginger garlic paste added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2022/05/Achari-Chole-Step-7.jpg) Add 1 cup chopped tomatoes and cook for a minute. ![Chopped tomatoes added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2022/05/Achari-Chole-Step-8.jpg) Now, add the following ingredients and mix well. - achari masala - 1/2 tsp roasted cumin powder - 2 tsp dry mango powder - 1 tsp salt - 2 tsp Kashmiri red chili powder ![Spice powders added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2022/05/Achari-Chole-Step-9.jpg) Fry the masala for about 2 minutes, till oil starts coming on the pan's sides. Now, add a little water if required. Add the cooked chickpeas and the water in which they were cooked to the pan. Add 1 more cup of water and mix well. ![Cooked chickpeas added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2022/05/Achari-Chole-Step-10.jpg) Reduce the heat to low. Cover the pan with a lid and cook for 10-15 minutes. ![Pan covered with a lid.](https://www.whiskaffair.com/wp-content/uploads/2022/05/Achari-Chole-Step-11.jpg) Add 1 tbsp masala from the pickle and cook for another minute. ![Pickle masala added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2022/05/Achari-Chole-Step-12.jpg) Check for salt and add more if needed. Garnish with 1 tbsp chopped cilantro and serve hot. ![Ready achari chole.](https://www.whiskaffair.com/wp-content/uploads/2022/05/Achari-Chole-Step-13.jpg) ## Storage Suggestions Achari Chole can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a pan or microwave until nicely hot before serving. Add some water when reheating if the curry has thickened after refrigeration. You can also freeze the achari chole for upto a month. Thaw, reheat, and serve. ## You Might Also Like [![Besan bharwa mirch served on an oval plate with whole green chilies in the background.](https://www.whiskaffair.com/wp-content/uploads/2016/11/Besan-Bhari-Mirch-2-3-600x800.jpg)](https://www.whiskaffair.com/besan-bhari-mirch/)Veg Curries GFIndian Gluten FreeVIndian Vegan ### Besan Bhari Mirch Recipe [![Green Tomato Curry (Hare Tamatar Ki Sabji, Raw Tomato Curry) is a sweet, tangy, and spicy sabji made using unripe green tomatoes, jaggery, and a few simple Indian spices. 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Here is how to make these (vegan, gluten-free).](https://www.whiskaffair.com/wp-content/uploads/2016/06/Achari-Chole-2-3-150x150.jpg) [ Print Recipe](https://www.whiskaffair.com/wprm_print/achari-chole-recipe) - 5 from 3 votes ## Achari Chole Recipe **Achari Chole** is an Indian curry where chickpeas are cooked in spicy and tangy curry flavored with pickling spices. Here is how to make these. Prep Time20 minutes minsCook Time50 minutes minsSoaking Time8 hours hrsTotal Time9 hours hrs 10 minutes mins Course: Main CourseCuisine: IndianDiet: Gluten Free, Vegan, Vegetarian Servings: 4 people Calories: 183kcal Author: [Neha Mathur](https://www.whiskaffair.com/about-me/) ### Ingredients #### For Achari Masala 1 teaspoon brown mustard seeds (sarson)- 1 tablespoon whole coriander seeds (dhania)- 1 teaspoon cumin seeds (jeera)- 1 teaspoon fennel seeds (saunf)- ½ teaspoon fenugreek seeds (methi dana)- ½ teaspoon nigella seeds (kalonji)- ½ teaspoon carom seeds (ajwain)- 2-3 whole red chilies #### For The Curry - 1 cup dry chickpeas (chole)- 4 tablespoons mustard oil or any cooking oil- 2 cups chopped onions- 2 teaspoons ginger garlic paste - 1 cup chopped tomatoes- ½ teaspoon roasted cumin powder- 2 teaspoons dry mango powder (amchoor)- 2 teaspoons Kashmiri red chili powder- 1 teaspoon salt or to taste- 1 tablespoon masala from ready pickle- 1 tablespoon chopped cilantro (fresh coriander leaves)US Customary - Metric ### Instructions #### Cook The Chickpeas - Wash the chickpeas and soak them in 3-4 cups of water for 6-8 hours.- Drain the water and rinse the chickpeas with fresh water once again.- Add the chickpeas to a pressure cooker with 3 cups of water and 2 tsp salt.- Pressure cook for 1 whistle on high heat. Then reduce the heat to low and cook for 15 minutes.- Remove the cooker from the heat and let the pressure release naturally.- Open the lid of the cooker and set it aside.- **Note** - You can also cook the soaked chickpeas in an instant pot. Add them to an instant pot with water and salt. Press PRESSURE COOK and set the timer to 15 minutes.- Once the timer goes off, do 10 minute NPR followed by QPR. Open the lid and set aside. #### Make Achari Masala - Dry roast the ingredients to make achari masala in a pan over medium heat until slightly browned and fragrant. Stir frequently while roasting.- Remove the pan from the heat and let the ingredients cool down for 10 minutes.- Add the ingredients to a grinder and grind to make a coarse powder. #### Make The Curry - Heat mustard oil in a pan over medium-high heat.- When the oil is hot, add onions and cook till the onions are pink in color (5-6 minutes), stirring frequently.- Add ginger-garlic paste and cook until onions are golden brown in color (5-6 minutes).- Add tomatoes and cook for a minute.- Add the achari masala, roasted cumin powder, dry mango powder, salt, and Kashmiri red chili powder.- Cook the masala for about 2 minutes, till oil starts to come on the sides of the pan.- Add little water if required.- Add the cooked chickpeas along with the water in which they were cooked to the pan. - Add 1 cup of water and mix well.- Reduce the heat to low.- Cover the pan with a lid and cook for 10-15 minutes.- Add masala from pickle and cook for another minute.- Check for salt and add more if needed.- Garnish with cilantro and serve hot. ### Video ### Nutrition Calories: 183kcal | Carbohydrates: 12g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 24mg | Potassium: 225mg | Fiber: 3g | Sugar: 5g | Vitamin A: 607IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg