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.
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)
Instructions:
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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.
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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.
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Spice Preparation:
- Dry roast mustard seeds and fenugreek seeds. Let cool, then grind coarsely.
- Mix this with red chili powder and hing.
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Combine:
- Add the spice mix to the dried mango pieces. Mix well.
- Add the cooled mustard oil and combine thoroughly.
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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.
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?
