Kairiche lonche is a traditional recipe. It’s really awesome. It is a perfect side dish. Any household has mango pickles. As it is the raw mango season, let’s prepare this tangy and delicious mango pickle.

Ingredients of Kairiche Lonche – Marathi(pickle)

  • 3 Raw mangoes
  • 1 small katori Red chili powder
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Hing
  • A little Cinnamon
  • 4~5 Cloves
  • 6~7 Peppercorns
  • 1/2 tsp Fenugreek seeds
  • 1 small katori Salt
  • 1 small katori split mustard seeds
  • 1 bowl Oil

Also Read: Prawn Shashlik

Method of Kairiche Lonche – Marathi(pickle)

  1. Wash the mangoes really well and wipe them with a clean, dry cloth.
  2. Raw mangoes should dry completely. Cut them into large pieces.
  3. Take the oil in a saucepan and heat it very well to remove any impurities.
  4. Turn off the gas and leave the pan aside for a while.
  5. Heat another pan and add the cinnamon, crackles, peppercorns and heat them a little for about 3-4 minutes over medium heat.
  6. Don’t roast the spices too much.
  7. When the spices start to release the aroma, turn off the gas and add the fenugreek seeds to the hot pan.
  8. Heat the fenugreek seeds with other spices in a hot pan for about 3-4 minutes.
  9. Take out the roast in a mortar and pestle and let it cool down a bit.
  10. In the same skillet, add the salt and roast over low heat for about 4-5 minutes to remove any impurities.
  11. This helps keep pickles longer. Keep the pan aside.
  12. When the oil has cooled, add the turmeric powder, mix and mix well. Keep the pan aside.
  13. When the roasted whole spices are cool, crush them into a powder. You can use the blender for mixing.
  14. Take out the crushed masala in a bowl. Add the red pepper powder, salt and mix well.
  15. Take the chopped raw mangoes and add the dry masala.
  16. Mix everything well. The raw mango should get a nice layer of masala. Add the oil and mix well. Take a glass jar and wash it really well.
  17. Keep this jar under the hot sun to dry completely to sterilize. Transfer the pickle to the glass jar.
  18. First fill the pieces with raw mango then add the oil or masala so as to cover them. The raw mango should float in the oil.
  19. Close the lid and keep the bottle in the sun for about 10-15 days to marinate.
  20. You can cover the glass bottle with a clean cotton cloth, then close the lid. Do not open the lid until the pickle has completely marinated.
  21. If you live outside India, keep the bottle of pickles in a dry but warm place to marinate.


  • When buying raw mangoes, choose hard raw mangoes and not tender mangoes.
  • These can end up roasting and releasing their bitterness in pickles.