Sunday, May 30, 2010

Mango Pickle (Ambyache Lonache)

 Ingredients : 

1 Kg. raw mangoes (Makarand Ambe)
100 gm red chilly powder (Laal Tikhat)
1 cup mustard powder (Mohri powder)
2 tspoon mustard seeds (Mohri)
1/2 cup fenugreek seeds (methi seeds)
2 tspns turmeric powder (Halad)
1 1/2 cup roasted salt
1 1/2 inch asafoetida  (Irani Hing)
2 cups oil + 2 tbps oil

Preparation :
Cut raw mangoes in small square blocks.
Heat 2 tbpsn oil in a pan
Now add 1/2 cup fenugreek seeds
Fry fenugreek seeds in oil for 10-15 minutes
After frying make fine powder of  fenugreek seeds
Also make fine powder of Irani Hing (Because in market we get pieces of Irani hing)

Heat 2 cups oil in a pan
Add 2 tspns mustard seeds and turmeric to it
Keep it aside for cooling

Take red chilly powder, methi powder and mustard powder in a vessel
Mix it well
Pour cool oil tempering on it and again mix it
Add raw mango pieces to the mixture
Lastly add salt (roasted) to it and mix.

Transfer the pickle into glass bottle
Pour thin layer of salt over it
Seal the lid with cotton cloth (In marathi it is called "Dadra")

Notes :
You may use readymade methi powder also instead of making it at home.
The pickle should be kept away from water as water may spoil the same.

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  1. Great Blog. Mouth watering RECIPES & pictures. Just started a blog 2 days back. Wanna visit -

  2. great recipe do visit for good recipes

  3. Pickle looks inviting and thx for linking to the event.

    Event: Legumes
    Event: Side Dishes

  4. Thanks for this recipe... i searched a lot on net.. but this is what i wanted.. the original one. Thnksa lot

  5. Thanks for this recipe. I always adhere to your recipe. .except the salt. It's becomes way more salty. I also use the same recipe for bhaji lonche adding juice of few lemons. Thanks :-)


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