Sukha lonache Or dry mango pickle

 

Here's a traditional Maharashtrian dry mango pickle (Sukka Aam ka Loncha) recipe. This pickle is tangy, spicy, and made without much oil or water, so it lasts longer.

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Ingredients:

• Raw mango – 500 g (firm and sour)
• Mustard seeds (rai/mohri) – 2 tbsp
• Fenugreek seeds (methi) – 1 tsp
• Asafoetida (hing) – ½ tsp
• Turmeric powder – 1 tsp
• Red chili powder – 2–3 tbsp (adjust to taste)
• Salt – 3–4 tbsp (adjust to taste and preservation)
• Mustard oil – ½ cup (heated and cooled)

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Instructions:

1. Prep the Mango:

   • Wash and dry the raw mangoes completely (no moisture!).
   • Cut into small pieces with the skin.
   • Mix with salt and turmeric. Let it rest for 6–8 hours or overnight in a colander to drain moisture.

2. Drying:

   • Spread the mango pieces on a cloth under the sun for 2–3 hours (or in a well-ventilated place) to remove extra moisture.

3. Spice Preparation:

   • Dry roast mustard seeds and fenugreek seeds. Let cool, then grind coarsely.
   • Mix this with red chili powder and hing.

4. Combine:

   • Add the spice mix to the dried mango pieces. Mix well.
   • Add the cooled mustard oil and combine thoroughly.

5. Storing:

   • Transfer to a clean, dry glass jar.
   • Let it sit for 3–4 days at room temperature to marinate and develop flavor. Stir daily with a dry spoon.

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Tips:

• Make sure there is no moisture at any stage.
• You can increase oil quantity if you prefer a bit more richness or better preservation.
• This pickle lasts for 6–12 months if stored properly.

Would you like a version without mustard oil or a quick no-sun version?