Raw mango aachar (kairi lonch) | How to make Raw mango aachar (kairi lonch)

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By DIVYA Khedkar
Created on 7th Jun 2017
  • Raw mango aachar (kairi lonch), How to make Raw mango aachar (kairi lonch)
Raw mango aachar (kairi lonch)by DIVYA Khedkar
  • Raw mango aachar (kairi lonch) | How to make Raw mango aachar (kairi lonch) (2 likes)

  • 1 review
    Rate It!
  • By DIVYA Khedkar
    Created on 7th Jun 2017

About Raw mango aachar (kairi lonch)

Its typical maharashtrian style achar....known as lonch....its tangy and spicy.

Raw mango aachar (kairi lonch), a deliciously finger licking recipe to treat your family and friends. This recipe of Raw mango aachar (kairi lonch) by DIVYA Khedkar will definitely help you in its preparation. The Raw mango aachar (kairi lonch) can be prepared within 240 minutes. The time taken for cooking Raw mango aachar (kairi lonch) is 25 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Raw mango aachar (kairi lonch) step by step. The detailed explanation makes Raw mango aachar (kairi lonch) so simple and easy that even beginners can try it out. The recipe for Raw mango aachar (kairi lonch) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Raw mango aachar (kairi lonch) from BetterButter.

  • Prep Time4Hours
  • Cook Time25mins
  • Serves10People
Raw mango aachar (kairi lonch)

Ingredients to make Raw mango aachar (kairi lonch)

  • Raw mangoes 1kg
  • Haldi 5-6 tbspn
  • Rock salt as per taste
  • Oil 1 liter approx
  • Mustard dal 200gms
  • Whole dried red chilli 7-8
  • Methi dana(fenugreek seeds) 2 tbspn
  • Sauf (fennel seeds) 3 tbspn
  • Black pepper 2 tbspn
  • Cloves 2 tbspn
  • Hing 1 tbspn
  • Dalchini (cinnamon sticks) 2-3
  • Red chilli powder 1 bowl approx 100gms (depends on taste)

How to make Raw mango aachar (kairi lonch)

  1. Take raw mangoes....it should be very tangy...deep all raw mangoes in water and put salt....so that all pesticides and chemicals on it will be rinse off.
  2. After washing all raw mangoes drain all water and put them on dry cloth (clean cotton cloth)
  3. Make it dry nicely and chop them in desire pieces......don't make it too small...and too big...... make it in bite size pieces.
  4. Now put haldi [turmeric powder] and rock salt(try to grind rock salt in mixer little)....and rub it on raw mango pieces nicely....see that all are coated properly with haldi and salt.
  5. Keep all these pieces in strainer for 2 hrs so that water of raw mangoes drains out properly....
  6. Now remove it from strainer and put on dry cloth and let it dry for 4 hrs....you can keep it under fan too or outside in sun rays.
  7. Till it dries u make the oil preparation.....now take oil put it in pan and let it heat....don't burn the oil....put one garlic clove in oil when it will turn brown and float on top of oil....that means your oil is sufficient hot now off the flame keep that oil in dry place.
  8. Now take little..approximately 4-5 tbspn of that same oil in other pan and start frying all dry ingredients separately on low heat....and remove it in one bowl......remember not to fry them too much or else it will give bitter and burnt taste......now take all dry ingredients half in mixi and grind it (don't grind cinnamon sticks in this) and other half keep it whole.....
  9. Now u can add this mixture to that oil which you kept for cooling....add fried mustard dal also and remaining whole spices also.
  10. Now add red chilli powder and hing powder also......remember not to put red chilli powder in hot oil....oil should be luckwarm or else the powder will burn add little salt in this oil mixture
  11. Now let this whole oil mixture cool for 5 hrs.....till the time you take those raw mangoes piece( which you kept for drying) and take one one piece and pat with other dry cloth and put this in one big container.....now add oil mixture in it and stir properly....check salt and spice properly and fill it in jar.
  12. Dnt keep it open tie one small cotton cloth on jar don't put lid on it...keep it away from sunlight.... ster it properly after every 5-6 days....after 21 days u can eat it...enjoy the spicy aachar

Reviews for Raw mango aachar (kairi lonch) (1)

Mani Kaur4 months ago
One of my favourites....
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