Maharashtra Aambyache Lonche Raw Mango Pickle

Method

1. 1

   Prepare the mango: Wash and dry the raw mangoes completely. Any moisture causes the pickle to spoil. Cut the mango (with skin) into 1 to 1.5 cm cubes — do not peel. The skin adds texture and tannins.

2. 2

   Salt the mango: Place mango pieces in a bowl. Add 1 tsp salt. Toss. Rest 10 minutes — the salt draws out moisture from the mango.

3. 3

   Drain the drawn moisture: After 10 minutes, the bowl will have some liquid at the bottom. Drain this off.

4. 4

   Add dry spice powders: Add red chilli powder, turmeric and asafoetida to the drained mango pieces. Toss to coat.

5. 5

   Add coarsely ground mustard and fenugreek: Add the coarsely ground mustard seeds and roasted fenugreek powder. Toss again.

6. 6

   Add sugar if using: Add sugar. Toss.

7. 7

   Heat oil until smoking: Heat 3 tbsp oil until just smoking. Remove from heat.

8. 8

   Pour hot oil over the mango: Pour the very hot oil directly over the spiced mango. The oil briefly cooks the spices as it makes contact — a sizzling sound is correct.

9. 9

   Toss immediately: Toss everything together immediately after adding the hot oil.

10. 10

    Rest 30 minutes before eating: Allow to rest so the mango absorbs the spiced oil. Serve within 3 days.

11. 11

    Note: Aambyache Lonche (aambi = mango, lonche = pickle in Marathi) is the quick-consumption fresh mango pickle of Maharashtra — made immediately during the raw mango season (March to May) and eaten within a few days while the mango is at its most sour and crunchy. Different from the year-long goda lonche that is made with jaggery and slow-preserved. Every Maharashtrian family has a specific ratio of chilli to mustard — some prefer the sharp mustard character more dominant, others prefer the red chilli heat.