Sweet Sour Spicy Pineapple Pickle Goan Style | Ansache God Lonche | Ambat Tikhat Goad Loncha | Ananasacha loncha | Hot and Sweet Instant Pickled Pineapple recipe with detail step by step instructions and a video. Ansache god lonche is an authentic and traditional Goan pickle made from pineapples. This pickle has a perfect balance of sweet, sour and spicy flavours. The name ‘ansache god lonche’ is derived from the Konkani words ‘anas’ meaning pineapple, ‘god’ meaning sweet’ and ‘lonche’ which means pickle. Hence, the name ansache god lonche.
Ingredients of Ansache God Lonche
God lonche is a traditional recipe amongst the Goan Hindu families. This pickle can be made from different ingredients like raw mango, bimbla, pineapple, hog plum, etc. The method and ingredients for making these different types of god lonche is almost the same with minor variations. In Konkani homes, god lonche with hot fulkas/ rotis is a very common breakfast. Since everyone likes to have a nice heavy breakfast before heading for work, roti/ fulkas is an ideal option. The combination of rotis with sweet spicy god lonche is perfect. The main sweetening agent used in this recipe is jaggery. The pineapple pieces provide the sour taste. The spicy flavour is contributed by 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. I mostly use shankar chaap khada hing in my recipes.
Storing the Pineapple Pickle
Pineapple god lonche when refrigerated correctly stays fresh and good for atleast 3 to 4 months. So you can make a large batch and store it in the refrigerator for long. 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. Also, 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.
You can check out our Goan style raw mango god lonche also known as amleche god lonche.
Check out more traditional and authentic Goan recipes on our youtube channel Bhukkad Recipes. Do not forget to like, share and subscribe!!
Equipment
Ingredients
- 2 large ripe pineapples (cut finely) The cut pineapple pieces were approx. 4 – 5 cups.
- 2 cups grated jaggery
- ½ Tsp turmeric powder
- 1½ Tsp red chilli powder
- ¼ Tsp fenugreek seeds
- ½ Tsp mustard seeds
- ¼ Tsp peppercorns
- small piece of khada hing (asafoetida)
- Salt as per taste
- Oil
Instructions
- Heat 1 Tsp oil in a small tadka pan. Add the fenugreek seeds. Roast for a few seconds till the fenugreek seeds changes colour and becomes darker. Transfer to a mortar.
- In the same tadka pan, add the khada hing. Roast till it releases its aroma. Transfer to mortar.
- Add peppercorns in the same tadka pan. Roast for a few seconds till colour becomes darker. Transfer to mortar.
- With the help of a pestle, pound the roasted fenugreek seeds, khada hing and peppercorns into a fine powder. Keep this powder aside.
- Once again heat a little oil in a tadka pan. Add mustard seeds and let them splutter. Add the mustard seeds to a mortar. With the help of the pestle, pound the mustard seeds just 3 – 4 times. Keep aside.
- Add the chopped pineapples along with the released pineapple juice to a pan. Cook the pineapple on medium high heat till it is soft and the juice almost dries up. Keep stirring in between so that pineapple does not stick to the pan.
- Once the juice dries up, add the jaggery. Mix well. Let the jaggery melt.
- Add salt, turmeric powder and red chilli powder. Cook for 5 minutes.
- Add the spice powder(fenugreek , hing, peppercorns) made above in step 4. Mix well.
- Continue cooking till the pickle reaches desired consistency.
- Add the mustard seeds. Cook for 3 – 4 minutes and switch off the flame.
- Leave the pickle uncovered for 3 – 4 hours for it to cool down fully.
- Once the pickle cools down, put it in a dry air tight container. Refrigerate the pickle.
Tips & Tricks
- All the ingredient measurements given above are for 4 – 5 cups of chopped pineapple. Adjust the ingredient measurements depending on your quantity of chopped pineapple.
- Make sure the container used to store the pickle is completely dry and air tight. If the container has any moisture, then fungus would grow in the pickle.
- Use only totally dry moisture free spoons to scoop out the pickle from the container.
- The pickle would stay good for 3 – 4 months if kept in the refrigerator.
- The quantity of jaggery needs to be adjusted depending on the sourness of the pineapple.
- Do not pound the mustard seeds too much else it will give a bittter taste.