Raw mangos are sweet, but also, sometimes, the closer you get to the seed, a little sour. It makes a fun pickle. If you’re into pickles, you’ll dig this.
We call it loncha (loan – sah). It means pickle in Marathi.
Ingredients
- One raw mango
- 2 teaspsoons salt
- 1.5 teaspoons achar spice
- 2 tablespoons olive oil
- 1 teaspoon mustard seeds
- 1/4 teaspoon methi (fenugreek) seeds
Instructions
1. Wash and dry the mango very well. Any water left will spoil the loncha.
2. Cut the mango into small pieces. Keep the skin on.
3. In an adorable pan, add the oil, mustard seeds and methi seeds.
4. Heat the oil over medium heat until the mustard seeds start popping.
5. Let cool.
6. Mix together the diced mango, salt, achar spice, and cooled oil concoction.
7. Keep in the refrigerator for up to a month.
8. Eat occasionally throughout that month.
I wrote this one ages ago and didn’t publish it because my mom called achar spice, pickling spice, and I couldn’t find the right product on Amazon.
The more you know….the more bored you are.
Do you make other variety of pickle, using all raw ingredients mixing them with oil? We also make the sweet one, again no cooking involved….dried with sunlight and it lasts for years…..
Truthfully, I never make any sort of pickle.
Huh! Never knew you could eat the skin, awesome! Does the texture of the mango change over time?
Yes! I think the salt makes it taste different.