Kairiche Lonche (Raw Mango Pickle)

Name: Kairiche Lonche (Raw Mango Pickle)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 20 servings
Cuisine: Maharashtrian
Ingredients: 1 kg raw mango; 100 g Salt; 100 g Mustard seeds; 2 tbsp Fenugreek seeds; 100 g Red chilli powder; 2 tsp Turmeric; 1 tsp Asafoetida; 250 ml mustard oil

Firm raw mango pieces cured with mustard seed powder, fenugreek and red chilli in pungent oil, a tangy-hot pickle that is a summer ritual in Maharashtrian kitchens.

🇮🇳India· Maharashtra

Prep: 30 min
Cook: 10 min
Total: 40 min
Servings: 20
Difficulty: Medium
Calories: 45 kcal

Ingredients

0 of 8 gathered

Servings

1 kg raw mango — firm, cut into small pieces
100 g Salt
100 g Mustard seeds — coarsely powdered
2 tbsp Fenugreek seeds — roasted and coarsely powdered
100 g Red chilli powder
2 tsp Turmeric
1 tsp Asafoetida
250 ml mustard oil — heated and cooled

Equipment

•Glass jar
•Mixing bowl

Nutrition

Per serving, approximate

Calories: 45 kcal
fat: 3.5 g
carbs: 3 g
fibre: 1 g
protein: 0.5 g
calories: 45 kcal

Instructions

1
Wash the raw mangoes and wipe them completely dry. Cut them into small bite-sized pieces and discard the seeds.
2
Mix the mango pieces with salt and turmeric. Spread them on a clean cloth in the sun for a day, or indoors overnight.
3
In a large bowl, mix together the powdered mustard, powdered fenugreek, red chilli powder, and asafoetida.
4
Heat the mustard oil until it starts smoking. Turn off the heat and let it cool completely.
5
Add the mango pieces to the spice mix. Toss well until every piece is evenly coated.
6
Pour in the cooled mustard oil. Mix thoroughly so all the mango pieces are submerged.
7
Transfer to a clean, dry glass jar in a sunny spot for 4-5 days. Stir daily using a dry spoon.