Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle | How to make Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle

By Tikuli Dogra  |  3rd Jun 2016  |  
2 reviews Rate It!
  • Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle, How to make Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle
Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickleby Tikuli Dogra
  • Prep Time

    30

    mins
  • Cook Time

    10

    mins
  • Serves

    6

    People

194

2





About Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle

Ready to eat, this pickle is not only easy to make but tastes delicious too. The recipe has been passed down by my maternal grandmother but almost all households in Maharashtra make a variation of this lovely robust pickle for daily use.

Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle is a popular aromatic and delicious dish. You can try making this amazing Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle in your kitchen. This recipe requires 30 minutes for preparation and 10 minutes to cook. The Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle by Tikuli Dogra has detailed steps with pictures so you can easily learn how to cook Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle at home without any difficulty. Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle is enjoyed by everyone and can be served on special occasions. The flavours of the Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle would satiate your taste buds. You must try making Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle this weekend. Share your Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Tikuli Dogra for inputs. In case you have any queries for Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle you can comment on the recipe page to connect with the Tikuli Dogra. You can also rate the Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle and give feedback.

Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle

Ingredients to make Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle

  • Fresh Kairi or Tender Raw Mangoes - 4 Medium size
  • Yellow Mustard (peeli sarso dali hui) - 2 teaspoon (slightly dry roasted and coarsely ground)
  • Fenugreek (methi) seeds – 1 teaspoon
  • Asafoetida (Hing) – 1/2 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Red chili powder – 2 teaspoon
  • Salt – to taste (slightly dry roasted)
  • Mustard Oil – 1/2 cup
  • For the tempering:
  • Oil (Mustard) – 1 tablespoon
  • Mustard seeds – 1 full teaspoon
  • Asafoetida – 1/2 teaspoon

How to make Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle

  1. Choose hard and raw mangoes. Wash and pat dry them. You can peel them or just cut them into little pieces with the peel.
  2. Add some salt to the cut mango pieces mix well and keep aside.
  3. In a small pan heat the oil till it smokes and turn off the gas. Let the oil cool till it becomes slightly warm.
  4. Meanwhile from the same oil, take a tablespoon full and heat in the same pan, add fenugreek seeds and asafoetida powder and the moment seeds turn slightly brown turn off the gas. Grind this mix of Hing and methi seeds coarsely.
  5. In a shallow plate take the prepared yellow mustard, turmeric power, chili powder and add the mustard, Hing, oil ground mix. Rub all the ingredients together till all everything is mixed well.
  6. Add this mixture to the mango pieces and stir will. Make sure that all the pieces are well coated with the masala mixture.
  7. For the tempering take another tablespoon from the oil we had prepared and heat it. Add mustard seeds and the moment the seeds splutter add hing and pour it over the mango mixture. Add the remaining warm oil. Mix well.
  8. Spoon the pickle into an air tight bottle.
  9. Alternately, you can also heat oil, add asafoetida, mustard seeds, yellow mustard dal, roasted fenugreek powder, red chili powder, turmeric, salt and then mix them well. Turn off the gas before you start mixing the ingredients.
  10. Add mango pieces and once at room temperature, spoon in the air tight bottle.
  11. The chatpata laje kairicha lonche or fresh raw mango pickle is ready to eat. Serve it with poori, roti, paratha, mathari or have with curd rice. It spices up any meal.

My Tip:

Always use dry utensils for making or storing pickles and keep the pickle away from moisture. Keep your hands wiped dry. Roasting of dry salt and other ingredients ensures that the pickle stays good for longer period. You can adjust the ingredients according to the quantity of mango pieces. Th pickle stays good for at least 15 days in the refrigerator and just for a day or two outside if the weather is not too hot.

Reviews for Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle (2)

Komalasuri Komalasuria year ago

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ankit kumara year ago

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