Raw Mango Pickle Recipe

By | March 29, 2019

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
Achar spice is the red thing.
I’m showing you cut and uncut mango. Yes, you can eat the skin.

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.

I just want to pinch its cheeks.

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.

My sister used to wash these with water before eating them.

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.

4 thoughts on “Raw Mango Pickle Recipe

  1. Anjani

    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…..

    Reply
  2. Carolyn

    Huh! Never knew you could eat the skin, awesome! Does the texture of the mango change over time?

    Reply

Thoughts? Recommendations? Candy? Anything you can give me is highly appreciated.

This site uses Akismet to reduce spam. Learn how your comment data is processed.