Kairiche Lonche – Marathi Recipe

Instructions

• Wash mangoes really good and wipe them with a dry clean cloth.
• The raw mangoes must dry completely.
• Chop them into big pieces.
• Take oil in a pan and heat it up really good to remove impurities if any.
• Turn off the gas and keep the pan aside for a while.
• Heat up other pan and add cinnamon, coves, peppercorns and heat them up just a little for about 3-4 minutes on medium heat.
• Do not over roast the spices.
• When the spices begin to release the aroma turn off the gas and add fenugreek seeds into hot pan.
• Heat the fenugreek seeds with other spices in hot pan for just about 3-4 minutes.
• Take the roasted out into a mortar and pestle and let it cool down a little.
• In the same pan add salt and roast it on low heat for about 4-5 minutes to remove impurities if any.
• This helps in preserving pickle longer.
• Keep the pan aside.
• When the oil has cooled down to warm add turmeric powder, hing and mix well. Keep the pan aside.
• When the roasted whole spices cool down pound it into powder.
• You can use mixer for blending.
• Take the pounded masala out into a bowl.
• Add red chili powder, salt and mix well.
• Take the chopped raw mangoes and add the dry masala in it.
• Mix everything well together. Raw mango should get nice coating of masala.
• Add the oil and mix well.
• Take a glass jar and wash it really good.
• Keep this jar under hot sun to dry completely so as to sterilize.
• Transfer the pickle into the glass jar.
• Fill up the raw mango pieces first and then add the oil or masala so as to cover them.
• Raw mango should float in oil.
• Close the lid and keep the bottle under sun for about 10-15 days to marinate.
• You can cover the glass bottle with clean cotton cloth and then close the lid.
• Do not open the lid at all until the pickle marinates completely.
• If you are living out of India then keep the pickle bottle in dry but warm place to marinate.