maharashtrianEasyveganvegetariandairy freenut free
Kairiche Lonshe
RATING
4.4/5(115)
TASTE SCORE
8/10
A classic Maharashtrian instant pickle made with tart raw mangoes and a fragrant tempering of spices. This tangy and spicy 'Kairiche Lonshe' is the perfect zesty accompaniment to any Indian meal and is ready in under 30 minutes.
SERVINGS
8
INGREDIENTS
For 8 servings
NUTRITION · PER SERVING
167
167
CALORIES · 0.25 CUP
Protein1g · 2%
Carbs9g · 22%
Fat15g · 81%
Fiber2g
Sodium2182mg
Potassium141mg
Phosphorus26mg
INSTRUCTIONS
6 steps. 5 minutes total.
6 STEPS
- 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
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
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
Immediately pour the hot tempering over the spiced mango pieces
- a.Be careful as it will sizzle.
- 5
Mix everything together thoroughly with a dry spoon
- a.Let the pickle cool down completely to room temperature.
- 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.
PRO TIPS
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure all utensils, the chopping board, knife, and your hands are completely dry. Any moisture can spoil the pickle.
- 2Use tart and firm raw mangoes for the best texture and flavor. Varieties like Rajapuri or Totapuri work well.
- 3For a stronger mustard flavor, you can add 1 teaspoon of split mustard seeds (rai kuria) along with the other powdered spices.
- 4Store the pickle in a sterilized, airtight glass jar in the refrigerator. It stays fresh for up to 2 weeks.
- 5Always use a clean, dry spoon to serve the pickle to prevent contamination.
RECIPE VARIATIONS
Adapt it for your goals.
sweet and spicy
Sweet and spicy
For a 'God-Ambat' (sweet and sour) version, add 1/4 cup of grated jaggery to the mango and spice mixture before adding the tempering.
high proteinHigh protein
Add 1/4 cup of boiled and drained chickpeas (chana) to the pickle for added texture and protein.
kid friendlyKid friendly
Reduce the red chili powder to 1 tsp and add 2-3 tablespoons of grated jaggery for a milder, sweeter pickle that kids will enjoy.
PAIRS WELL WITH
