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A classic Maharashtrian raw mango pickle bursting with tangy, spicy, and savory flavors. This instant pickle uses a fragrant spice mix and hot oil tempering, ready to enjoy in just a few hours.
Prepare the Mangoes: Wash the raw mangoes thoroughly and wipe them completely dry with a clean kitchen towel. It is crucial that there is no moisture on the mangoes, cutting board, or knife. Cut the mangoes into small, 1/2-inch cubes, discarding the inner seed.
Mix Spices with Mango: In a large, completely dry glass or ceramic bowl, place the mango cubes. Add the salt, turmeric powder, Kashmiri red chilli powder, split mustard seeds, and fenugreek seeds. Mix thoroughly with a dry spoon until every mango piece is evenly coated with the spice mixture. Set aside.
Prepare the Oil Tempering: Heat the mustard oil in a small pan over medium-high heat. Continue heating until the oil reaches its smoking point and you see light fumes rising. This step is essential to mellow its pungent flavor. Turn off the heat and let the oil cool for 2-3 minutes. It should still be very hot, but not smoking.
Combine and Store: Add the asafoetida to the hot oil; it will sizzle immediately. Carefully pour this hot oil tempering over the spiced mango mixture. Be cautious as it may splutter. Mix everything together thoroughly with a clean, dry spoon. Allow the pickle to cool completely to room temperature.
Jar and Marinate: Once cooled, transfer the Kairiche Lonche into a sterilized, airtight glass jar. The pickle can be consumed after a few hours, but the flavors will meld and deepen beautifully after marinating for 24-48 hours. Store in a cool, dark place.
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A classic Maharashtrian raw mango pickle bursting with tangy, spicy, and savory flavors. This instant pickle uses a fragrant spice mix and hot oil tempering, ready to enjoy in just a few hours.
This maharashtrian recipe takes 25 minutes to prepare and yields 8 servings. At 312.03 calories per serving with 1.88g of protein, it's a beginner-friendly recipe perfect for side.
Add 2 tablespoons of whole fennel seeds (saunf) along with the other spices for a sweet, aromatic flavor.
For a sweet and sour 'Gud-Keri' style pickle, add 2-3 tablespoons of grated jaggery to the mango and spice mixture before adding the hot oil.
Incorporate 1/4 cup of peeled garlic cloves with the mango pieces for a pungent garlic-mango pickle.
For a different flavor profile, lightly roast the fenugreek seeds and split mustard seeds before adding them to the mangoes.
Spices like asafoetida (hing) and fenugreek are traditionally used to support digestion and alleviate issues like gas and bloating. The mustard oil can also stimulate digestive juices.
Raw mangoes provide Vitamin C, and turmeric contains curcumin, both of which are potent antioxidants that help protect the body's cells from damage by free radicals.
The combination of Vitamin C from mangoes and the natural antimicrobial and antibacterial properties of spices like turmeric and mustard oil can help strengthen the immune system.
Curcumin in turmeric is a well-known anti-inflammatory compound. Mustard oil also contains omega-3 fatty acids which can help reduce inflammation in the body.
In moderation, it can be part of a healthy diet. It contains beneficial spices like turmeric and fenugreek. However, it is high in sodium and oil, so it should be consumed in small quantities as a condiment.
A typical serving of 1/4 cup (around 105g) contains approximately 280-320 calories, with most calories coming from the mustard oil.
When stored correctly in a dry, airtight jar, it lasts for about 2-3 weeks at room temperature and for up to 4 months in the refrigerator.
The most common reason for spoilage is moisture. Ensure that the mangoes, jar, bowl, and spoons are all completely dry. Using a wet spoon to serve can also introduce moisture and bacteria.
The oil acts as a natural preservative and helps in melding the flavors. While you can slightly reduce it, a sufficient oil layer on top is necessary to prolong the pickle's shelf life.
Bitterness usually comes from either using too many fenugreek seeds or from burning the spices, especially asafoetida, in oil that is excessively hot. Let the oil cool slightly after it smokes before adding the asafoetida.