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  |  
5 from 2 reviews Rate It!
  • Photo of Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle by Tikuli Dogra at BetterButter
Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickleby Tikuli Dogra
  • Prep Time

    30

    mins
  • Cook Time

    10

    mins
  • Serves

    6

    People

233

2

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

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, a succulent delicacy which is famous all over the world. Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle is one dish which makes its accompaniments tastier. With the overflow of flavours, Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle has always been everyone's favourite. This recipe by Tikuli Dogra is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle, just the perfect situation when you realise that you need to know how to make the perfect Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle. So, at that time you can try out this delicious recipe by Tikuli Dogra. The recipe of Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickleis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle is 10 minute. This recipe of Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle is perfect to serve 6. Ready To Eat Taje Kairiche Lonche Or Fresh Raw Mango Pickle is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

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 Komalasuri3 years ago

Reply

ankit kumar4 years ago

Reply

Cooked it ? Share your Photo