Kairi Lonche Recipe by Pooja M. Pandit (2024)

Ingredients

Cooking Instructions

1. 1

   To make Kairi Lonche, we first need to make masala (spice mix) needed for the same.

2. 2

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   Heat a kadai and roast the mustard seeds in it on low heat, adding just 1-2 drops of oil.

3. 3

   As soon as they splutter, transfer them to a bowl to cool down.

4. 4

   Next, in the same kadai add the fenugreek seeds and roast on low heat adding about 2 drops of oil.

5. 5

   As the seeds change colour, switch off the flame and transfer them to a bowl and let cool.

6. 6

   Grind both these ingredients in a mixer grinder to get a fine powder.

7. 7

   Using a mortar and pestle, break up the Irani hing and the Hira Hing into smaller pieces, as that would facilitate their easier grinding.

8. 8

   Grind with the hing together to get a fine powder. This will yield approximately 1 1/2 cup of hing powder.

9. 9

   Mix the hing powder with the mustard and fenugreek seeds powder and keep aside till further use.

10. 10

    Heat a kadhai and add half the salt to it. Roast on high heat for half a minute, then on low heat for about 4 minutes, stirring constantly.

11. 11

    Again increase the flame to high and stir constantly for a minute. The salt will change texture by now. Transfer it to a completely dry colander to cool.

12. 12

    This step ensures that any water present in the salt evaporates, and the pickle does not get spoilt.

13. 13

    Repeat this step with the remaining salt and let it cool

14. 14

    Heat a kadai and add oil to it. When it heats up very well, add mustard seeds to it.

15. 15

    As they splutter, add a tiny crystal of Irani hing to it and switch off the flame. This gives the oil a wonderful aroma.

16. 16

    Let the oil and the salt cool down completely.

17. 17

    In the meantime clean and dry the raw mango. Cut it into approximately 1″ cubes.

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18. 18

    Spread them in a large tray and rub with 2 tbs of the cooled oil.

19. 19

    Add the salt, reserving some aside and mix it very well.

20. 20

    Next, add the prepared pickle masala and give it a good mix.

21. 21

    Add to it the turmeric and red chilli powder and mix all together. You can add some Kashmiri Red Chilli Powder too, if desired.

22. 22

    Check the taste and add remaining salt if required. Next, add all the cooled oil and give it a good mix.

23. 23

    Transfer this Kairi Lonche to a clean, completely dry glass jar and give apply some pressure on the top with the back of the ladle, to press it all down.

24. 24

    Put on the lid and set aside. After about 3-4 days, you will notice that the oil has started separating and has risen up to the top.

25. 25

    At this stage, Heat up some more oil as required, without letting it burn. Add some mustard seeds to check.

26. 26

    As they splutter, switch off the flame and let the oil cool completely. Add this cooled oil to the pickle and close the lid.

27. 27

    The level of oil in general should be about 1 1/2″ above the level of the raw mangoes.

28. 28

    This ensures that the pickle stays unspoiled in the jar for more than a year.

29. 29

    Store the Kairi Lonche, untouched for a minimum of 1 month, keeping an eye on the level of oil on the top level in the jar. (The jar to be used for storing the pickle should be thoroughly cleaned and dried well in direct sunlight)

30. 30

    Use as required by transferring to a smaller jar with a completely dry spoon and serve with meals or parathas or even some ghee rice!!

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