Before the ripe mango season begins, raw mangoes—known as Kairi—take center stage in Indian kitchens. One of the most loved preparations is Loncha, a traditional mango pickle packed with bold flavors and heritage.
At Vecov Farms, this recipe has been passed down through generations, using fresh, chemical-free mangoes straight from our orchards.
Ingredients You’ll Need
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1 kg raw mango cubes (with skin)
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Mustard seeds (Rai Kuria)
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Fenugreek seeds (Metha Kuria)
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Asafetida (Hing)
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Kashmiri red chili powder
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Rock salt
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Cold-pressed peanut oil
Traditional Preparation Method
1. Sun-Drying the Mangoes
Mix mango pieces with salt and turmeric, then sun-dry for 4–5 hours. This step removes excess moisture and improves shelf life.
2. Preparing the Tempering
Heat the oil until it reaches smoking point, then let it cool slightly before adding it to the spiced mango mixture.
3. The Maturation Process
Store the pickle in a ceramic jar and place it in sunlight for about 7 days. Stir daily with a dry spoon to ensure even absorption of flavors.
Why Quality Mangoes Matter
When you use mangoes that are free from chemicals, you can safely include the peel—enhancing both flavor and nutrition. The natural tang of farm-fresh fruit makes a noticeable difference in every bite.
When you choose authentic devgad alphonso mangoes direct from farms or shop for fresh fruits online, you’re not just buying produce—you’re preserving tradition.
Please also read our articles on:
Mango Pulp vs Fresh Fruit: What Works Best for Baking?