Maharashtrian Amleche God Lonche Recipe (Sweet and Sour Raw Mango Pickle)
Simple but fingerlicking yummy pickle brought from Maharashtra and Goa
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.
If you like this recipe, try more pickle recipes like
- 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)
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).
Take it in a saucepan and using little water(around 10 tablespoons), cook on medium heat until tender.
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.
Take jaggery in another saucepan or kadai.
Add about 3-4 tablespoons of water and boil till it it melts completely and becomes thick.
Keep stirring occasionally to prevent jaggery from burning.
It will take around 7-8 minutes.
Add the cooked mango pieces into jaggery mixture and let it cook on medium high heat for around a minute.
Meanwhile, prepare tempering by adding oil in a tadka pan.
Once the oil heats up well, add all the above tempering ingredients.
Cover and remove from heat once mustard starts spluttering.
Remove chillies out for later use and with mortar, grind the remaining tempering ingredients to coarse powder.
Add salt, chilli powder, green chillies and ground mustard powder to the above mango jaggery mixture .
Cook till jaggery thickens . Switch off and allow the pickle to come to room temperature.
Store or use only once the pickle is cooled.
This Maharashtrian Amleche God Lonche Recipe (Sweet and Sour Raw Mango Pickle) be stored for months when stored in an airtight container.
Maharashtrian Amleche God Lonche Recipe (Sweet and Sour Raw Mango Pickle) is part of the Mother's Day Recipe Contest 2017