Monday, February 11, 2013
This used to be one of my grandmother's signature recipes. Let me be honest with you. I never ever thought I will ever make this in my lifetime. But never say never! I found some raw baby mangoes in brine on the shelves of our local Indian stores. As luck would have it the brand was "Grandma's"!! I decided to try this nonche/pickle. This pickle goes by the name "Mangloori Nonche" in my family. The baby mangoes worked okay but my only complaint was they were tad bigger than my grandmother used for making this pickle. But I was glad that at least I found these baby mangoes. This pickle is also known as "Midi Lonche".
Raw Mango Pickle South Canara way
1 jar Grandma's mangoes in brine (around 8 - 10 raw mangoes)
To make salt solution/brine
3/4 cup water
1/4 cup salt
Grind to a fine paste
2 tbsp mustard seeds, roasted
1/2 tsp fenugreek seeds, roasted
3 - 5 byadgi chilies (or per taste)
1 tbsp paprika for color
1/4 tsp asafoetida
1/2 tsp turmeric powder
1. Take off the raw mangoes from the jar.