Kairiche lonche
AI-drafted · awaiting admin review
Maharashtrian raw mango pickle with mustard, fenugreek, chilli and hing, made every summer for the whole year.
Region: MaharashtraOccasion: Made in April–May; eaten all yearTime: 1 hr + 1 week to matureServes: About 1 kgVegan
Ingredients
- 1 kg firm raw mangoes, washed, dried and cut into small pieces with the skin
- ½ cup salt
- 1 tsp turmeric
- ¼ cup split mustard seeds (mohri dal)
- 2 tbsp fenugreek seeds, lightly roasted and powdered
- ¼ cup red chilli powder
- 1 tsp hing
- 1½ cups groundnut or sesame oil
Method
- Make sure the mangoes, knife, bowl and jar are completely dry. Any water spoils pickle.
- Mix the mango pieces with salt and turmeric.
- Heat the oil until it smokes, switch off the heat, add the hing and let it cool completely.
- Mix the mustard, fenugreek and chilli powder with the mangoes, then pour over the cooled oil.
- Fill into a clean, dry glass or ceramic jar, cover with a cloth and stir with a dry spoon daily for a week. The oil should always cover the pieces.
History
Making the year's pickle in the summer mango season is a household tradition across Maharashtra.
Significance
Lonche is a fixed part of the Maharashtrian thali, always served on the left side of the plate.