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Kairiche Lonche

Name: Kairiche Lonche
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 servings
Cuisine: maharashtrian
Ingredients: 250 g raw mango (firm, washed, wiped dry, cut into small pieces); 2 tbsp red chili powder (use a medium-hot variety); 1 tbsp mustard seeds (coarsely crushed); 1 tsp fenugreek seeds (lightly roasted and coarsely crushed); 1 pinch turmeric powder; 1 pinch asafoetida; 0.5 tsp salt; 2 tbsp oil (preferably peanut oil)

RATING

4.6/5(185)

TASTE SCORE

9/10

A bright, spicy Maharashtrian raw mango pickle with a sharp tang, gentle bitterness from fenugreek, and a bold hit of chili. It comes together quickly and adds a punchy, homemade touch to simple everyday meals.

PREP

20m

COOK

SERVES

1 TBSP

66 cal

SERVINGS

INGREDIENTS

For 8 servings

250 graw mango · firm, washed, wiped dry, cut into small pieces2 tbspred chili powder · use a medium-hot variety1 tbspmustard seeds · coarsely crushed1 tspfenugreek seeds · lightly roasted and coarsely crushed1 pinchturmeric powder1 pinchasafoetida½ tspsalt2 tbspoil · preferably peanut oil

NUTRITION · PER SERVING

CALORIES · 1 TBSP

Protein1g · 6%

Carbs6g · 36%

Fat4g · 55%

Fiber1g

Sugar5g

Saturated fat1g

Cholesterol0mg

Sodium147mg

Potassium106mg

Phosphorus24mg

How we calculate →

METHOD · 6 STEPS

prep · ~15 min
Prepare the mango pieces.
1.Wash the raw mango well and wipe it completely dry.
2.Cut away the seed and chop the mango into small bite-size pieces.
3.Spread the pieces on a plate for a few minutes so no surface moisture remains.
TIPAny moisture can shorten the pickle's shelf life, so keep the mango and bowl fully dry.
mix · ~5 min
Mix the pickle masala.
1.Place the mango pieces in a dry mixing bowl.
2.Add red chili powder, crushed mustard seeds, crushed fenugreek seeds, turmeric powder, and salt.
3.Toss well until every piece is evenly coated with the spice mixture.
temper · ~3 min
Make the hot oil tempering.
Heat the oil in a small pan over medium heat until just hot. Add asafoetida, switch off the heat, and let the oil cool for 2 to 3 minutes so it stays hot but not smoking.
TIPVery hot smoking oil can dull the fresh mango flavor and make the chili taste harsh.
mix · ~15 min
Combine the tempering with the pickle.
Pour the warm tempered oil over the mango mixture and mix well so the spices loosen and cling to the pieces. Rest the pickle for 10 to 15 minutes for the flavors to settle.
assemble
Transfer to a clean jar.
Spoon the pickle into a clean, dry glass jar and press it down lightly. Cover and keep it at room temperature for a few hours or refrigerate and use as needed.
serve
Serve with dal rice, bhakri, or chapati.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose firm, sour raw mangoes; softer ones turn pulpy instead of staying crisp in the masala.
2
Dry the mango, knife, board, bowl, and jar thoroughly, because even a little moisture can spoil this quick lonche faster.
3
Roast fenugreek only lightly; if it darkens too much, the pickle can taste unpleasantly bitter.
4
Crush the mustard and fenugreek coarsely, not to a fine powder, so the masala keeps its classic rustic texture.
5
Let the hot oil cool slightly before pouring it over the spices; smoking-hot oil can scorch the chili and mute the mango's freshness.
6
After filling the jar, press the pickle down so the spiced oil coats the top layer and protects the pieces.
7
Use a dry spoon every time you serve it, especially if storing in the refrigerator for several days.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Use slightly less oil for a lighter everyday pickle, but refrigerate it and finish it sooner since the oil coating helps preservation.

extra spicy

Extra-spicy

Increase the medium-hot chili powder or add a small portion of hotter chili for a fierier lonche that stands up well to plain dal-rice.

garlic

Garlic

Add a few crushed garlic cloves to the masala for a sharper, more robust pickle flavor that pairs especially well with bhakri.

jaggery touch

Jaggery-touch

Mix in a little jaggery to soften the sharp sourness and create a sweet-spicy-tangy balance some families prefer.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Raw Mango Goodness

Raw mango brings a bright, tangy fruit element and is traditionally valued for adding freshness and appetite-awakening sourness to meals.

✓

Digestive Spice Support

Mustard, fenugreek, and asafoetida are classic pickle spices that add depth and are commonly used in Indian cooking to support easier digestion.

✓

Small-Quantity Flavor Booster

Because this lonche is served in small amounts alongside dal, rice, chapati, or bhakri, it can make a simple meal more satisfying without needing a large portion.

QUESTIONS?