Fodiyaanche lonche is a quick version of the mango pickle made in Goan households. When the appropriate raw mangoes were not available to stuff and make the famous miskut or bharilyo aamblyo, my mom would make this pickle. This pickle is enjoyed immediately within a week or lasts up to a month in the refrigerator.
- Cuisine Goan
- Course Pickles
- Serves 30
- Method None
- Difficulty Hard
- Cook Time 15 minutes
1. This pickle is usually made with large raw mangoes. You are welcome to use any other mangoes of your choice though. Cut the mangoes into thin pieces as shown. These pieces are called "fodyo" in konkani. Hence the name fodiyaanche lonche.
2. Add the salt, turmeric and chili powder and mix well.
3. Put the mango pieces in a clean air tight jar. Now heat oil. Once hot add the asafetida. Next add the split mustard seeds. Turn the heat off.
4. Pour this oil mixture on top of the mango pieces in the air tight container. Close and leave outside if able to finish within a week. If not refrigerate immediately and enjoy for up to a month.