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Mango Pickle| Mavinkai Upinkai|Kari che Lonche

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Mango Pickle! Is your mouth watering? Very few (like my husband) can resist the siren called mango pickle.

There is are no words to describe how it feels to crunch into a freshly made piece of Mango Pickle, delicious and crunchy, sour and pungent at the same time.

Lonche, Loncha, Upinkai, Kari Lonche, Manvinkai Upinkai,

Mango Pickle

Well, a mango pickle need not be just pungent you can have them sweet too like  Gor Keri a Raw/Green Mango Pickle made from Rajasthani Pickle Masala.

In the time when we were kids, the pickle was made at home under the eagle eye of Ajji or Granny and the preparations were elaborate.

For mango pickle, the season was of course summer and the bottles or barni as they are called were washed and rewashed then wiped and dried in the sun. Then the next day the mangoes were brought, washed and dried. Then they were cut on a clean and dry cutter. The keyword was clean and dry else the pickles will spoil.

The way the mangoes were cut is different from region to region. In the Vidharba where we stayed the hard endocarp was chopped up and used in the pickle but Ajji discarded it.

In general, the mangoes are salted then the spices added, mixed. Then oil that was heated to a smoking point was added after it had cooled thoroughly. Mixed well and were matured by exposing the bottles to sunlight for up to two weeks the pickle is kept covered with muslin while it is maturing.

Sadly this is now a dying tradition we do not have the time or patience for the elaborate procedures and end up using readymade masala to make pickles or buy one off the rack.

The other pickles I have tried are

But today in my last post for Condiments of your Choice I have made the pickle masala from here. You can make and store the masala for your use or buy the readymade masalas that are available in the market and make your pickle. The methodology is same.

Here I have used 1 kilo of raw mangoes as my basis but you can scale it down.

Lonche, Loncha, Upinkai, Kari Lonche, Manvinkai Upinkai,
Print Recipe

Mango Pickle

Make delicious Raw/Green Mango Pickle this season!
Prep Time2 hrs
Cook Time10 mins
Total Time2 hrs 12 mins
Course: Condiments, Pickle
Cuisine: Indian
Servings: 1 Big bottles

Ingredients

  • 1 kg Raw Mango
  • 100 grams pickle masala
  • 125 grams Salt
  • 2 cups Oil about 250 -300 ml
  • 5-10 grams Rai/mustard seeds approx
  • 5 grams Hing/Asafoetida approx ( I use the rock hing called Shankar chaap)
  • 5-10 grams Haldi/turmeric powder approx

Instructions

  • Wash dry and sun the pickle bottle. Also, wash dry and cut the mango with a clean and dry cutter.
  • In a big bowl add the mango pieces, salt, haldi and the masala and set aside for about half an hour.
  • Meanwhile heat the oil and splutter the mustard seeds add the hing after mashing it up.
  • Let the oil cool down.
  • Add the cooled oil to the mango mixture and mix well.
  • Transfer to the glass jar. Cover and let it mature in the sun for 2 weeks.

Notes

  1. This is my pickle masala link.
  2. In case after transferring the mango pieces the mango pieces are not submerged under the oil. Heat and cool some more oil and add to the pickle bottle.
  3. In case you do not plan to preserve the pickle satr eating it immediately.
 

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Comments

  1. I love the clicks , they make me drool ! Gone are the days when young girls would spend so much time on pickling , our elders had loads of patience and time .

    Reply

  14. Pickle is one of our family fav dish which we used to eat with our daily meal & this looks so yumm, very easy recipe too, bookmarked it !!

    Reply

  15. Archana, my first time here, and yes I’ll keep coming again and again! I’m salivating looking at the picture! Will wait for mango season to start in Lahore to try this recipe. ????

    Reply

    • Hi Maria Nasir! Thanks for the kind words and glad to meet you.Hope you get great mangoes immediately now to make these pickles.

      Reply

  20. Looking at the post and the write up, I can surely guess you love making pickles, just like me. With mangoes in season, this is what I would be also doing, in fact just made a draft post couple of days back with my batch of kairi acchar. Seasonal produce has to be enjoyed, I am with your husband totally on this. Varan Bhaat, toop ani lonche is the absolute comfort food. Making pickles and then storing them is definitely an art, well written recipe notes too.

    Reply

  27. In India making achar at home is a big event for any household, used to be same at my mum’s home too. I don’t make many achar here. I love tangy mango pickle with plain khichdi 🙂

    Reply

  28. My weakness is Mango pickle…it’s around midnight and I’m drooling over this yummy pickle…yours is a different approach to the pickle..would love try out sometime!!

    Reply

  29. I’m not sure how one can resist in front of this droolicious pickle.. even the thought of it makes my mouth water…I can pair this with anything.. yummilicious

    Reply

  33. The name mango pickle itself make me drool. This look real tempting and full of mouth watering flavors ????

    Reply

  34. I love these instant mangi pickle recipes. Really quickly made and serve immediately. Yours have come out so well. mouthwatering cliks.

    Reply

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