Raw Mango Pickle (कैरीचे लोणचे)
कैरीचे लोणचे or Maharashtrian mango pickle…yummy, mouthwatering etc. etc. Whenever I think
of it, this is what happens to me. I’m sure just like me you all must be
thinking about it the same way. Lol. Just like other Maharashtrian delicacies, I
used to feel this raw mango pickle must be very hard to prepare. But with
little bit of cheating i.e. by using readymade pickle masala, my life became
easy. Everyone loved it. So here we go. Quick and easy recipe.
Ingredients:
- Raw mango: 1 Kg or 2.20 Lb. (Finely chopped in small dices)
- Readymade pickle masala: 100 Gm 3.5Oz
- Salt: 125 Gm or 2/3 Cup
- Oil: Around ¾ to 1 Cup (I prefer vegetable oil)
- Mustard seeds/ Mohari: 2 Tbsp.
- Asafoetida/ Hing: 1Tsp.
- Turmeric powder/ Halad: 1Tsp.
Method:
- Take raw mango and peel it. Cut it in fine dices or in small cubes.
- Put it in a glass jar or bottle.
- Measure the salt and put in in the jar.
- Put the entire packet of pickle masala to this and stir everything properly.
- Now take a kadhai or wok and put oil in it. I prefer vegetable oil, however, you may take oil of your choice except olive oil.
- Put mustard seeds and let them splutter. Add asafoetida and turmeric powder to the tempering (Phodani).
- Let the tempering (Phodani) cool down completely.
- Once the oil mixture has cooled down completely, put it in the mango mixture and stir it well.
- Your कैरीचे लोणचे or raw mango pickle is ready.
- Usually it takes at least 12 hours for mangos to absorb all the flavors from masala and oil. So definitely give it enough time to absorb all the flavors.
- Serve it with roti at the time of any meal. You may serve it with any parantha, poha, cutlets or with any snack item.
- This pickle will last longer if you put tight lid every time and if you don’t put wet spoon in it. This pickle will remain good outside the refrigerator for more than 15 days. If you are making in a large quantity, make sure you keep it in 2 different containers. One for every day use and keep the other one in the refrigerator for later use.
Note:
By using the
same masala you can make any vegetable pickle. Mix vegetable pickle (भाज्यांचे लोणचे) or
carrot pickle (गाजराचे लोणचे) are the most popular ones. You will need to add around 3-4 Tbsp.
of lemon juice while making the vegetable pickle. It will retain the color and also
will increase the shelf life of it. Always refrigerate vegetable pickle.
Don’t forget to enjoy this yummy & authentic
Maharashtrian side dish during the meal. If you like this recipe, give a thumps
up and please share it with others. Happy Cooking!!!!