Kairiche Lonshe

1. 1

   Step 1

   • a.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.
2. 2

   In a large, dry glass or ceramic bowl, add the chopped mango pieces

   • a.Add the salt, red chili powder, and turmeric powder. Mix well until all the mango pieces are evenly coated with the spices. Set aside.
3. 3

   Make the tempering. - Heat the oil in a small pan over medium heat

   • a.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.
4. 4

   Immediately pour the hot tempering over the spiced mango pieces

   • a.Be careful as it will sizzle.
5. 5

   Mix everything together thoroughly with a dry spoon

   • a.Let the pickle cool down completely to room temperature.
6. 6

   Once cooled, transfer the Kairiche Lonshe to a clean, dry, airtight glass jar

   • a.It's ready to eat but tastes best after resting for at least 2-3 hours.

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