Goan Style Aamleche Goad Lonche | Kairicha God Loncha | Konkani Methamba Recipe | Raw Mango Sweet Sour Spicy Pickle | Authentic | Traditional | God Lonche | Kairiche Ambat Goad Loncha | Aam ka Khatta Meetha Aachar recipe with detail instructions and a video. Aamleche God Lonche is a traditional and authentic Goan pickle made from raw mangoes. In Konkani, raw mangoes are called as ‘aamlyo’ and pickle is referred to as ‘lonche’. Thus, this sweet, spicy, sour raw mango pickle is called as ‘aamleche goad lonche’.
Ingredients of Goad Lonche
The Goan aamleche goad lonche is a perfect balance of sweet, spicy and sour flavours. God lonche served with rotis or fulkas is a common breakfast in Goan Hindu families. The ingredients used in making this tasty pickle are commonly found in every household. The main sweetening agent used in this recipe is jaggery. The raw mango pieces provide the sour taste. The spicy flavour is contributed by green chillies, peppercorns, chilli powder and mustard seeds. I have used khada hing in this recipe rather than the normal asafoetida powder. Khada hing gives out a wonderful aroma and is a must use if you are making any kind of pickles. Also frying khada hing, green chillies, peppercorns, fenugreek seeds and mustard seeds in ghee enhances the taste of the pickle.
Storing the Raw Mango Pickle
Aamleche god lonche when refrigerated correctly stays fresh and good for atleast 4 to 6 months. In this way, you can store and consume your favourite mango for a greater part of the year when this seasonal fruit is not available. To store any kind of pickle, it is important that you use a totally dry, moisture free airtight container. A little trace of moisture in the container will lead to fungus growth which will eventually spoil the pickle.
Also, whenever you are consuming the pickle, make sure to use dry, moisture free spoons. Many a times people are careful to use dry containers for storing, but use wet washed spoons while scooping out the pickle. This again will lead to fungus growth and the pickle will get spoilt. Do make sure that the god lonche is completely cooled down for 3 – 4 hours before placing it in a jar and refrigerating it. Cooling the pickle is very important as it will gradually thicken as it cools down and come to the right consistency.
- 4 raw mangoes (3.5 cups after peeling and cutting)
- 3 cup grated jaggery
- 6 green chillies
- ¾ Tsp mustard seeds
- ½ Tsp fenugreek seeds
- 1 Tbsp red chilli powder
- ½ Tsp turmeric powder
- 15 peppercorns
- piece of khada hing
- salt as per taste
- Wash and peel the raw mangoes. Cut into small pieces.
- Measure the cut raw mango pieces and adjust the remaining ingredients accordingly. In my case, the cut pieces were approximately 3 and 1/2 cups.
- Apply 1/2 Tsp salt to the raw mango pieces. Keep aside for 10 minutes.
- Heat 3 Tsp ghee in a pan. Add green chillies. Fry till green chillies are brown. Keep aside.
- In the same pan, add a drop of ghee. Add khada hing. Fry for a minute. Keep aside.
- In the same pan, add peppercorns. Fry for 30 seconds. Keep aside.
- In the same pan, add fenugreek seeds. Fry for a few seconds till colour becomes darker. Keep aside.
- Add khada hing, peppercorns and fenugreek seeds to a mortar. With the help of a pestle, pound it into a fine powder.
- In a pan, add the raw mango pieces. Add enough water so that all the raw mango pieces are dipped in water.
- Cook on medium heat for 3 – 4 minutes till the mango pieces are soft. Strain the mango pieces and keep aside.
- In the remaining liquid in the pan, add jaggery. Let the jaggery melt.
- Add fried green chillies, turmeric powder and chilli powder. Stir well. Cook on medium high flame till it reaches desired consistency. Stir in between to avoid sticking.
- Add the cooked raw mango pieces, hing/peppercorn/fenugreek seeds powder and salt. Mix well. Cook on a low flame.
- In a separate pan, heat some ghee. Add mustard seeds and let them splutter. Add mustard seeds to a mortar and pound gently a few times. Add to the raw mango pickle.
- Cook the raw mango pickle on a low flame till desired consistency is reached and the raw mango pieces absorb the masala and turn darker in colour. Switch off the flame.
- Leave the pickle uncovered outside for 3 – 4 hours to cool down.
- Once the pickle has cooled down, pour it into a dry moisture free airtight container and refrigerate it.
Tips & Tricks
- Measure the raw mango pieces after peeling and cutting. Adjust measurements of other ingredients accordingly.
- The pickle will gradually thicken as it cools down. So keep this in mind while cooking the pickle.
- Put the pickle in a totally dry moisture free airtight container and refrigerate. Use only perfect dry spoon to scoop out the pickle. The pickle would stay good for more than 4 months.