चटपटीत कैरीचे लोणचे | Kairiche Lonche | Raw Mango Pickle | MadhurasRecipe | Ep – 354

Hello, I am Madhura and welcome to MadhurasRecipe Marathi Let’s see how to make kairiche lonche today. Last year we have seen lot many pickle recipes like Limbu lonche, carrot pickle, green chili pickle. We also have seen recipe for sangdi mirchi. I will update all these links in description box below. This year let’s see how to make mango pickle. For making mango pickle we need I have taken 3 raw mangoes. While buying choose hard mango & not a soft one. Wash it really good to remove and soil or gum on it. You can soak raw mango in water for an hour if you want. Then wipe it well with dry cloth. Kairi should be completely dry and then only cut it. I have cut it in a little big chunks. As we like big pieces of pickle at my home. Also as it marinates the size of pieces decreases. You need to have patience. 1 small katori red chili powder, 1/2 tsp turmeric powder, 1/4 tsp hing. Here are whole spices. We are making pickle masala at home. A little cinnamon, 4-5 cloves, 6-7 peppercorns. 1/2 tsp fenugreek seeds, 1 small katori salt, 1 small katori split mustard seeds. You can get this easily in any grocery shop. Along with all this we need 1 big katori or bowl oil. What we are going to do first is Heat up the oil really good. You can use any oil like ground nut oil, sunflower oil or the one that is available at home. It is not complusory to use mustard oil only. I am using sunflower oil. Let’s heat up oil really good. Oil is nice & hot. The reason behind heating oil is to remove impuritires from oil if any. For that we heat up oil. Turn off the gas. Let’s keep this hot oil aside for a while. Heat up other pan. We are making perfect pickle masala at home. For that add connamon. cloves and peppercorns in the pan and roast them a little. You can decide the quantity of whole spices accroding to your taste. We don’t like too spicy or hot masala. I add whole spices just for flavor. I have roasted these spices on medium heat just for 3-4 minutes. When these begin to release aroma or flavor turn off the gas. Do not over roast the spices. After turning off gas add fenugreek seeds in hot pan. Do not add frnugreek seeds first as they may burn. If they burn, they may release their bitterness into pickle. So juts heat up fenugreek seeds in hot pan. Let them be in hot pan for about 3-4 minutes. I added fenugreek seeds in hot pan after turning gas off for about 3-4 minutes. Take a mortar & pestle and transfer the roasted whole spices in it. Let it cool down a little. Turn on the gas again. Add salt in the pan and roast it a little for about 4-5 minutes. This helps in preserving pickle longer time. As there are chances of having impurities or fungus in the salt that we buy. To avoid that roast the salt a little. Just for about 4-5 minutes. No need to turn it reddish. I have roasted salt on low heat for about 5-6 minutes. Let’s keep it aside. Turn off the gas. When the oil that we heated up cools down to warm add turmeric powder, And hing. Mix well. The roasted whole spices have cooled down. Let’s pound it. You can blend it in mixer too. But this quantity is very less. So I am pounding it in mortar & pestle. I have blended garam masala really good. Take this pounded masala out into a bowl. Flevor of fresh masala is fantastic. Add red chili powder in it. Add split mustard seeds and roasted salt. Pickle requires a little more salt which helps to preserve pickle longer. Mix all the spices well together. You can decide the quantity of split mustard seeds & salt according to your taste. I need some more split mustard seeds. Perfect. Pickle masala is already. Looking awesome. Take the raw mango and add the masala in it. Coat the raw mango well with masala. Raw mango pieces have got nice coating. The propration that I used is perfect for 3 raw mangoes. I have used up all the masala. The oil that we heated up, cooled it down and added turmeric powder Transfer it on raw mango pieces or on masala. You need to use a little more salt & oil which helps to preserve pickle. Pickle is already looking yummy. Mix well. Lonche is already. Take a clean glass bottle. Wash glass bottle well and keep it under hot sun. So that it gets sterlize well. I don’t have that big bottle to fill up all this pickle. So I am filling it in 2 bottles. You can transfer this pickle in any china clay bottle or any glass bottle. Transfer the pieces first. After pieces are transferred add oil or masala until the pickle is covered with it. The pieces should float in the oil. So that pickle marinates quickly. After adding enough oil to float pieces of pickle close the lid. You can cover it with cotton cloth & then close lid. Keep this bottle under sun for about 10-15 days for marination. Do not open the lid at all while pickle is marinating. Do not open the lid & check at the intervals at all. Close the lid tightly and it takes about 15 days under sun to marinate. It takes a little time for raw mango pickle to marinate. So keep it under sun for about 15 days. If there is no hot sun If you are staying out of India then you can keep this pickle at dry but warm place to marinate. I have marinated this raw mango pickle for about 10 days. I shifted it into 1 bottle from 2-3 bottles. Let’s check it now. As I told that the oil should float above the raw mango. So that the pickle marinates well. You can see. It has got nice color and texture. It is not perfectly marinated yet. It will take 8 more days to completely marinate. How many more days to wait!! The patience ends. So I checked it today. I can have this pickle now. But if it marinated more it will taste better. Let’s take it out into a bowl. Wow.. Homemade pickle!! The color or masala is perfectly same as store bought pickle. Summer recipes needs lot of work. Especially there are lot many efforts in showing a recipe. As these are lot time consuming & multi step recipes. I face so many challanges while shooting these. Looking just yummy. I have marinated this pickle for 10 days. It is not completley marinated yet. So don’t make any haste until pickle is completely marinated. I don’t have patience to wait for 15 days more as already I shot this recipe 10 days back. And I want to upload and make it live for you before the end of summer. So I am just showing this in 10 days. I will transfer it back in bottle and continue marination. Will start eating when I feel that it is completely marinated. Do try this pickle at home. If you try then click a snap on phone and send it to me on [email protected] or on facebook group. Thank you very much for watching my recipe. Let’s meet again with such nice recipe. Till then, keep smiling, be happy and keep on eating.

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