Raw Mango Pickle Recipe (Ambuli Nonche) | Amchi Vasari

If there is one aroma that defines the summer, it is the sharp, tangy scent of fresh raw mangoes being diced for Ambuli Nonche (or Ambuli Lonche). Growing up, the arrival of the first sour mangoes meant it was time to bring out the ceramic jars (bharni) and the finest red chilies.

Today I am sharing my foolproof method for preparing this iconic pickle. Whether you are a seasoned home cook or a complete beginner, this recipe is designed so you can achieve perfection in your very first attempt. This isn't just a condiment; it is a labor of love passed down through generations, and I'm here to teach you every nuance of the process.

What is Ambuli Nonche?

Raw mango pickle Konkani recipe - Ambuli Nonche

Ambuli Nonche is a traditional raw mango pickle from the Konkani GSB community of coastal Karnataka and Goa. In the Konkani language, "Ambuli" refers to raw mango, and "Nonche" (or Lonche) means pickle.

Unlike many Indian pickles that rely on heavy oil preservation, this regional Konkani version is primarily water and salt-based (brined), featuring a vibrant, spicy gravy made from ground mustard seeds and sun-dried Byadgi red chilies. It is a staple side dish for Pef (rice congee) or the classic Dalitoy-Rice meal.

Ingredients:

1. Raw Mangoes - 3 large (ensure they are very sour and firm).
2. Byadgi Red chilies - 10 pieces (for color and flavour).
3. Mustard Seeds - 1½ tablespoons.
4. Rock(Crystal) Salt - 4 tablespoons.
5. Water - 500 ml (½ liter).
6. Turmeric Powder - ¼ teaspoon.
7. Asafoetida (Hing) Powder - ¼ teaspoon (or a small pinch of paste).

Method:

1. Preparing the Brine (Salt Water):
   In a vessel, add 500 ml water, 2 tbsp rock salt. Boil on medium flame for about 2 minutes until the water roars well. Cover and allow it to cool completely. Use only the clear upper layer of salt water later. Discard any dusty residue settled at the bottom.
2. Dry the chilies and Mustard seeds:
   Sun dry byadgi red chilies and mustard seeds for about 1 hour. If sunlight is unavailable, dry roast for 1 minute on low flame. Allow them to cool fully before grinding. Why This Step Matters: Removing moisture improves shelf life and gives a better grinding texture.
3. Prepare the raw mangoes:
   Wipe raw mangoes with a dry cloth. If washed with water, dry them completely before use. Cut into small pieces. Remove hard seed fibers if needed.
   Place mango pieces in a bowl and add 2 tbsp rock salt. Mix well. After 5 minutes, mix once again. Allow the mangoes to brine for several hours (at least 6 hours).
   Avoid storing salted mangoes in a steel vessel for more than 24 hours because concentrated salt may react with steel.
4. Make the Pickle Masala:
   In a dry mixer jar, add dried red chilies and grind to a coarse powder. Then add mustard seeds, turmeric powder, asafoetida powder. Slowly add prepared salt water while grinding. Do not grind continuously because heat from the mixer can affect flavor. Grind gradually to form a slightly coarse masala paste. Rest the masala for 15 minutes.
5. Mix the Pickle:
   Add the prepared masala to the brined mango pieces. Mix thoroughly. Add additional salt water little by little if needed. The mixture may appear watery initially, but it thickens beautifully by the next day. (I have used 400 ml of salt water).
6. Store Properly:
   Transfer pickle into clean dry glass jars. Tap the jars gently or insert a spoon to remove trapped air bubbles. This helps create a vacuum effect and improves shelf life. Keep the jars in a cool dark place. 
   The pickle becomes ready in about 2 days.

Tips for the Perfect Lonche:

1. Dryness is Key: Your hands, the knife, the cutting board, and the jars must be 100% dry. One drop of tap water can cause mold.
2. Dryness is Key: Your hands, the knife, the cutting board, and the jars must be 100% dry. One drop of tap water can cause mold.
3. Steel Warning: If you use a steel bowl for brining, do not leave the salt-mango mixture in it for more than 24 hours, as the salt can react with the metal.
4. Remove Air Bubbles: When filling your glass jars, tap them on the counter or use a spoon to remove air bubbles. This creates a vacuum seal that preserves the pickle.

Variations and Substitutions:

1. Chili Mix: For more heat, you can replace 3-4 Byadgi chilies with Guntur red chilies.
2. Asafoetida: If you have access to solid hing (paste), use it instead of powder for a deeper, more traditional aroma.
3. Mixed Veg: You can use this same masala base for Bilimbi (tree sorrel) or Karvandas (wild berries) or mixed vegetable pickle.

Serving Suggestions:

This Ambuli Nonche is ready to eat in just 2 days! It pairs exquisitely with:

Curd Rice, Rice and Dalitoy, Pej.

Storage and Shelf Life:

1. Storage: Always store in glass jars or ceramic containers. Keep the jar in a cool, dark area of your kitchen.
2. Refrigeration: This pickle does not require refrigeration if made perfectly! I have batches that are over a month old kept right on the counter.
3. Handling: Always use a clean, dry spoon to serve. Never leave a metal spoon inside the jar.

"This dish is known as:"

• Konkani: Ambuli Nonche / Lonche

• Kannada: Mavinakayi Uppinakayi

• Hindi: Kache Aam ka Achar

• Marathi: Kairiche Lonche

If you enjoyed this recipe, do check out more Konkani dishes on our YouTube channel Amchi Vasari 

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