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A classic Maharashtrian instant pickle made with tart raw mangoes and a fragrant tempering of spices. This tangy and spicy 'Kairiche Lonshe' is the perfect zesty accompaniment to any Indian meal and is ready in under 30 minutes.
Prepare the mangoes. - Wash the raw mangoes thoroughly and wipe them completely dry with a clean cloth. There should be no moisture. - Chop the mangoes into small, bite-sized cubes (about 1/2 inch). Discard the seed.
In a large, dry glass or ceramic bowl, add the chopped mango pieces. Add the salt, red chili powder, and turmeric powder. Mix well until all the mango pieces are evenly coated with the spices. Set aside.
Make the tempering. - Heat the oil in a small pan over medium heat. The oil should be hot but not smoking. - Add the mustard seeds and let them splutter, which should take about 30 seconds. - Add the fenugreek seeds and asafoetida. Sauté for another 20-30 seconds until the fenugreek seeds turn slightly reddish. Be careful not to burn them. - Turn off the heat.
Immediately pour the hot tempering over the spiced mango pieces. Be careful as it will sizzle.
Mix everything together thoroughly with a dry spoon. Let the pickle cool down completely to room temperature.
Once cooled, transfer the Kairiche Lonshe to a clean, dry, airtight glass jar. It's ready to eat but tastes best after resting for at least 2-3 hours.
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A classic Maharashtrian instant pickle made with tart raw mangoes and a fragrant tempering of spices. This tangy and spicy 'Kairiche Lonshe' is the perfect zesty accompaniment to any Indian meal and is ready in under 30 minutes.
This maharashtrian recipe takes 20 minutes to prepare and yields 8 servings. At 163.48 calories per serving with 1.02g of protein, it's a beginner-friendly recipe perfect for side.
For a 'God-Ambat' (sweet and sour) version, add 1/4 cup of grated jaggery to the mango and spice mixture before adding the tempering.
Add 1/4 cup of boiled and drained chickpeas (chana) to the pickle for added texture and protein.
Reduce the red chili powder to 1 tsp and add 2-3 tablespoons of grated jaggery for a milder, sweeter pickle that kids will enjoy.