Kairiche Lonche is the Marathi name of Raw Mango Pickle. It is prepared in almost all states of India, albeit in their own traditional way! Pickles have always been an integral part of Indian cuisine.
One can find a wide variety of pickles made using gooseberry (aawlaa/aamlaa), garlic, raw accai berries (Karwande/Karonda), chillies, raw mangoes, prawns, mutton, etc., in different communities in India. The recipes are traditional and passed down from one generation to the next!
Here I am presenting a raw mango pickle which I have learnt from my mom. It’s been years since she has been making this pickle and is quite deft at preparing it. The measurements she developed over the years are perfect and the taste is simply too good. I have grown up eating this pickle and obviously it is my most favourite too!
For some more options in pickles and chutneys, do take a look at the following recipes too…
- Aappe Aamle Lonche
- Gaajar Flower Taaja Loncha
- NKGSB Style Raw Mango Chutney
- Rajasthani Lehsun Ki Chutney
- Fresh Turmeric Ginger Pickle In Lemon Juice
- Ambaade Kaarle Lonche
Here’s the recipe for Kairiche Lonche…
Cup Used : 200 ml
- 1 kg Rajapuri Raw Mango
- 100 gm Mustard Seeds
- 20 gm Fenugreek Seeds
- 30 gm Irani Hing (Strong Variety of Asafoetida)
- 30 gm Hira Hing (Medium Strong Variety of Asafoetida)
- 50 gm Turmeric Powder (1/2 cup)
- 50 gm Red Chilli Powder (1/2 cup)… To be adjusted as per preference
- 235 – 240 gm Salt (1 cup… approx)… To be adjusted as per taste
- 1 1/2 cups Oil
- 1/4 tsp Mustard Seeds
- 1 tiny crystal Irani Hing
Pictures depicting the process…
- To make Kairiche Lonche, we first need to make masala (spice mix) needed for the same.
- Heat a kadhai and roast the mustard seeds in it on low heat, adding just 1-2 drops of oil.
- As soon as they splutter, transfer them to a bowl to cool down.
- Next, in the same kadhai add the fenugreek seeds and roast on low heat adding about 2 drops of oil.
- As the seeds change colour, switch off the flame and transfer them to a bowl and let cool.
- Grind both these ingredients in a mixer grinder to get a fine powder.
- Using a mortar and pestle, break up the Irani hing and the Hira Hing into smaller pieces, as that would facilitate their easier grinding.
- Grind with the hing together to get a fine powder. This will yield approximately 1 1/2 cup of hing powder.
- Mix the hing powder with the mustard and fenugreek seeds powder and keep aside till further use.
- Heat a kadhai and add half the salt to it. Roast on high heat for half a minute, then on low heat for about 4 minutes, stirring constantly.
- Again increase the flame to high and stir constantly for a minute. The salt will change texture by now. Transfer it to a completely dry colander to cool.
- This step ensures that any water present in the salt evaporates, and the pickle does not get spoilt.
- Repeat this step with the remaining salt and let it cool.
- Heat a kadhai and add oil to it. When it heats up very well, add about 1/4 tsp mustard seeds to it.
- As they splutter, add a tiny crystal of Irani hing to it and switch off the flame. This gives the oil a wonderful aroma.
- Let the oil and the salt cool down completely.
- In the meantime clean and dry the raw mango. Cut it into approximately 1″ cubes.
- Spread them in a large tray and rub with about 2 tablespoons of the cooled oil.
- Add the salt as per taste, reserving some aside and mix it very well.
- Next, add the prepared pickle masala and give it a good mix.
- Add to it the turmeric and red chilli powder and mix all together.
- Now check the taste and add the remaining salt if required. * Refer to the note below for this step.
- Add all the cooled oil and give it a good mix.
- Transfer this Kairiche Lonche to a clean, completely dry glass jar and give apply some pressure on the top with the back of the ladle, to press it all down.
- Put on the lid and set aside. After about 3-4 days, you will notice that the oil has started separating and has risen up to the top.
- At this stage, Heat up some more oil as required, without letting it burn. Add some mustard seeds to check.
- As they splutter, switch off the flame and let the oil cool completely. Add this cooled oil to the pickle and close the lid.
- The level of oil in general should be about 1 1/2″ above the level of the raw mangoes.
- This ensures that the pickle stays unspoit in the jar for more than a year.
- Store untouched for a minimum of 1 month, keeping an eye on the level of oil on the top level in the jar.
The jar to be used for storing the pickled should be thoroughly cleaned and dried well in direct sunlight.
Any spoon used in the entire process should be completely dry, else the pickle might get spoilt.
* The reason for setting sme quantity of salt aide is….
1. Many times when we buy raw mangoes from the local vendor, instead of giving the entire quantity, they cheat us by slyly give us a little less. Their weighing scales are adjusted accordingly.
2. The seed when removed from the mango too can cause a change in total weight.
3. Roast Fenugreek Seeds….
6. Irani And Hira Hing ….
7. Hira Hing ….
8. Irani Hing ….
9. Pickle Masala…. Powdered mustard seeds + fenugreek seeds + Irani and Hira hing…
10. Heat salt
11. Heat Oil….
12. Add Mustard seeds and Hing…
14. Add little oil…
15. Add Salt
16. Add Pickle Masala….
17. Add Turmeric and Red Chilli Powder….
18. Mix all oil….
20. Fill into a glass jar… Press it down well….
22. On the 3rd or 4th day, add some more heated and cooled oil to bring it atleast 1 1/2″ above the level of the raw mangoes
23. Store in well dried jars