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Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Loncha

Jul-09-2016
Poonam Bachhav
480 minutes
Prep Time
10 minutes
Cook Time
20 People
Serves
Read Instructions Save For Later

ABOUT Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Loncha RECIPE

Here I am going to share the Authentic Maharashtrian Style Ammbyacha Lonacha (name in Marathi) recipe. This recipe is close to my heart as this is been passed on to every daughter from her mother from generations in our family and also as none of us dare to modify it even a bit.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Maharashtra
  • Blending
  • Condiments

Ingredients Serving: 20

  1. 2 cups of cut raw Mangoes with skin
  2. 3/4 cup of Groundnut oil (150 ml)
  3. 1/4 cup Salt
  4. 1/4 Cup Red Chili Powder
  5. 1/4 cup Skinned and split Mustard seeds( Rai dal)
  6. 2 tbsp of Saunf Fennel Seeds
  7. 2 tbsp Turmeric powder
  8. 1 tbsp Asafoetida (Hing)
  9. 1 tbsp of halved fenugreek seeds( Methi dal)
  10. Whole spices ( 2-3 1 inch pieces of Cinnamon stick , 5-7 Cloves, 5-7 Green Cardamom , 5-7 black Pepper corns.

Instructions

  1. Soak the raw mangoes in a bowl of water overnight (for 8-10 hours ). I do not know the exact reason for this, but i guess this is to stop the process of ripening of mangoes after being harvested.
  2. Wipe them dry with a clean cloth making sure there is no moisture left on them. The knife and the cutting platform also should be clean and moisture free. Cut the mangoes in half, deseed and further cut them into 1 inch cubes.
  3. Take a large clean and dry mixing bowl. Now we have to make layers of all the ingredients in the bowl starting first with Salt followed by red Chili powder , Mustard seed dal , Turmeric Powder, Asafoetida , Fenugreek seed dal , Fennel seeds
  4. Last on the layer is the whole spices. The reason behind this sequence of layering is that hot oil will be poured on this masala, so the top most layer will be in direct contact with hot oil, the whole spices.
  5. Fennel seeds release nice aroma after coming in contact with hot oil. The red chili powder is saved from getting burnt. Now heat the Groundnut Oil up to boiling point, that is once you see the bubbles coming up , put off the flame.
  6. let the Oil cool down for 5 minutes or so , and then with a ladle pour the oil on the layers, starting from centre. Mix the oil very well with the masala using a dry spoon.
  7. By this time your whole house will be filled with irresistible aroma of the pickle masala. The masala is ready, but we have to wait for 4-5 hours or if making large batch, preferably overnight for the pickle masala to cool down completely
  8. Add the raw mango pieces into the cooled pickle masala , mix well . the pickle is ready. Fill this into sterilized , dry jars.
  9. Make sure the pickle jar is covered with a tight fighting lid. This raw mango pickle takes 2-3 week for marination, time needed for the masala to completely incorporate the flavours into mango pieces. But you can always have it immediately

Reviews (2)  

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Maithili Thangkhiew
Jul-11-2016
Maithili Thangkhiew   Jul-11-2016

This is really an heirloom recipe! Amazingg

Vaishali Nhalande More
Jul-09-2016
Vaishali Nhalande More   Jul-09-2016

hi ! poonam , :ok_hand::thumbsup:

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