Maharashtrian Amleche God Lonche Recipe (Sweet and Sour Raw Mango Pickle)

Simple but fingerlicking yummy pickle brought from Maharashtra and Goa

Pooja Nadkarni
17 ratings.
Maharashtrian Amleche God Lonche Recipe (Sweet and Sour Raw Mango Pickle)

In Goa, we call raw mango , "Almi" and this Maharashtrian Amleche God Lonche Recipe is one of my mom's delicacy. She taught me how to get perfect god lonche or sweet pickle, which is a popular accompaniment in most Maharashtrian households. We have to make sure that we get good quality of jaggery for this recipe. It is super easy to prepare and can be done, and needs to be stored in an airtight container and refrigerated.

Serve Maharashtrian Amleche God Lonche Recipe with parathas like Broccoli and Paneer Paratha Recipe for breakfast or with Maharashtrian tomato saar recipe and steamed rice for dinner.

If you like this recipe, try more pickle recipes like

  1. Pisarna Manga Recipe (Instant Raw Mango Pickle)
  2. Spicy Lime Pickle Recipe (Naranga Achaar)
  3. Instant Cucumber Pickle Recipe
  4. Sweet And Sour Lemon Pickle Recipe

Cuisine: Maharashtrian
Course: Side Dish
Diet: Vegetarian
Prep in

10 M

Cooks in

25 M

Total in

35 M

Makes:

10 Servings

Ingredients

  • 1 Mango (Raw)
  • 1-1/2 cups Jaggery
  • 1 teaspoon Red chilli powder
  • 1/4 teaspoon Salt
  • For Tempering:
  • 1 Tablespoon Cooking oil
  • 1/2 teaspoon Asafoetida (hing)
  • 1/4 teaspoon Fenugreek Seeds (Methi)
  • 1 teaspoon Mustard seeds
  • 3 Green Chillies , slit

Directions for Maharashtrian Amleche God Lonche Recipe (Sweet and Sour Raw Mango Pickle)

  1. To begin making Maharashtrian Amleche God Lonche Recipe (Sweet and Sour Raw Mango Pickle), wash and wipe the mango, peel and make small pieces (around 1/2 inch length).

  2. Take it in a saucepan and using little water(around 10 tablespoons), cook on medium heat until tender.

  3. Check with toothpick. If the toothpick is easily pierced within the raw mango, it means that the mango is cooked. Switch off heat and keep it aside.

  4. Take jaggery in another saucepan or kadai.

  5. Add about 3-4  tablespoons of water and boil till it it melts completely and becomes thick.

  6. Keep stirring occasionally to prevent jaggery from burning.

  7. It will take around 7-8 minutes.

  8. Add the cooked mango pieces into jaggery mixture and let it cook on medium high heat for around a minute.

  9. Meanwhile, prepare tempering by adding oil in a tadka pan.

  10. Once the oil heats up well, add all the above tempering ingredients.

  11. Cover and remove from heat once mustard starts spluttering.

  12. Remove chillies out for later use and with mortar, grind the remaining tempering ingredients to coarse powder.

  13. Add salt, chilli powder, green chillies and ground mustard powder to the above mango jaggery mixture .

  14. Mix well.

  15. Cook till jaggery thickens . Switch off and allow the pickle to come to room temperature.

  16. Store or use only once the pickle is cooled.

  17. This Maharashtrian Amleche God Lonche Recipe (Sweet and Sour Raw Mango Pickle) be stored for months when stored in an airtight container.

  18. Serve Maharashtrian Amleche God Lonche Recipe with parathas like Broccoli and Paneer Paratha Recipe for breakfast or with Maharashtrian tomato saar recipe and steamed rice for dinner.

Maharashtrian Amleche God Lonche Recipe (Sweet and Sour Raw Mango Pickle) is part of the Mother's Day Recipe Contest 2017

Pooja Nadkarni

View Pooja Nadkarni's Recipes

Pooja Nadkarni on the web

Last Modified On Tuesday, 25 April 2017 14:17

Email Subscribe

Go To Top