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Come summers, and the tradition of making raw mango pickles resurges in many Indian households even today. The idea that raw mangoes, those nutrient-dense tangy fruits, can be relished all throughout the year pushes this culinary tradition across not only North India, but all parts of the country. But while you may know all about Punjabi Aam Ka Achaar, many are unaware of the beauty and flavours of Kairiche Lonche.
Kairiche Lonche is a raw mango pickle made in Maharashtra during summer months. The dish is believed to have originated in the Khandesh region of Maharashtra. Ruled by the Faruqi dynasty in the medieval era, the food from this region is known for its spiciness. True to that influence, Kairiche Lonche is a spicy and tangy raw mango pickle that boasts of the flavours of red chillies and garlic, which is quite unusual in mango pickles from other regions of India.
In addition to red chillies and garlic, the spice blend for Kairiche Lonche also has plenty of peppercorns, which adds to the spice levels. Other spices used in the pickle include mustard seeds, asafoetida or hing, fenugreek seeds, mace, cinnamon and cloves. In many households, Kairiche Lonche is also prepared with the addition of jaggery to balance out the tanginess of raw mangoes and the spiciness added by chillies and pepper.
Video Credit: YouTube/Marathi Kitchen
It is very important to note that Kairiche Lonche, like most Indian pickles, needs to be sundried properly for longevity. What’s more, the entire pickling process is undertaken with utmost care to maintain the long shelf life of Kairiche Lonche—and this includes using the cleanest, sterilized jars in which the Kairiche Lonche is stored.
Want to try out this typical Maharashtrian raw mango pickle at home? Here is the recipe for Kairiche Lonche.
Ingredients:
5 raw mangoes
10-12 dry red chillies
5 garlic cloves
½ cup mustard powder
½ cup mustard seeds
½ cup jaggery
1 tbsp asafoetida
1 tbsp turmeric powder
2 tbsp fenugreek seeds
2 tbsp peppercorns
1 tbsp mace
2 cinnamon sticks
3-4 cloves
1.5 cups mustard oil
3 tbsp salt
Method:
1. Wash and pat dry the raw mangoes, then cut them into small pieces.
2. Place the dry red chillies, garlic, fenugreek seeds, peppercorns, mace, cinnamon and cloves in a grinder jar.
3. Grind the spice mix into a coarse powder.
4. Now, heat the mustard oil in a large, clean and dry pan.
5. Once the mustard oil starts smoking, add the asafoetida, mustard seeds and the powdered spices.
6. Saute gently for two to three minutes, then add the mustard powder, turmeric powder and salt.
7. Mix well and add the jaggery.
8. Once the jaggery melts, let it simmer for a minute. Any impurities will float up to the top in the form of a foamy mix, so remove this with a wooden spoon.
9. Once the mix is ready, turn off the heat and let the mix come back to room temperature.
10. Now, place the chopped raw mangoes in a clean and sterilized porcelain or glass jar.
11. Pour the oil-jaggery-spice liquid on top.
12. Use a wooden spoon to mix everything together in the jar.
13. Ideally, the raw mango pieces should be floating in the oil mix. If they aren’t, then heat more mustard oil, cook for a minute, cool it down and pour over the raw mangoes again.
14. Cover the pickle jar with a clean muslin or cotton cloth, then place the lid on top.
15. Let the Kairiche Lonche pickle jar sundry during mornings and afternoons for 10-15 days. Do not open the lid or disturb the mixture during this time.
16. After 15 days, you can store the Kairiche Lonche jar in a cool, dry place and enjoy it as and when you need to.
