A staple in the Gore kitchen, children are often initiated into pickle appreciation with Mohori Cha Loncha, a sweet, sour and pungent pickle. Look for Totapuri or Rajapuri mangoes so you can control the quantity of jaggery and use good quality Kashmiri red chili powder for that vibrant colour.
raw mango 3 1/2 cups, peeled and diced
jaggery 1 heaped cup, chopped (more if you use very sour mangoes)
yellow mustard seeds 3 tablespoons, ground
fenugreek (methi) seeds 1 1/2 teaspoons, ground
asafetida (hing) 1 heaped teaspoon
turmeric powder 1 1/2 teaspoon
coriander seed powder 1 heaped teaspoon, freshly ground
Kashmiri red chili powder 3 tablespoons
table salt 3 tablespoons
vegetable oil 1 tablespoon
water 3/4 cup, boiled and cooled completely
Place the chopped mango in a large nonreactive bowl made of glass or ceramic. Add the salt and combine. Set aside. Place the jaggery and ground mustard in another bowl and tip in the boiled and cooled water. Using a whisk or wooden spoon, mix vigorously until almost all the jaggery melts and the mustard appears frothy. Mix the ground methi seeds, asafetida, turmeric powder, coriander seed powder and red chili powder in a third bowl. Heat the oil over high heat and add to the spices. Mix this thoroughly and add it to the chopped mangoes. Tip in the jaggery and mustard mixture and mix well. Cover the bowl well and leave it for a few hours for the flavors to mingle and for the salt and jaggery to completely dissolve. Check for sweetness or saltiness and adjust before filling into jars. Refrigerate if you live in warm and humid climates.
If this recipe has kindled your interest in the art of making pickles, then our story on the seven things you should know about pickling is a must read!