Godh lonche was made every year by my granny during the summer. I remember all my aunts were assigned a different task by her. One would peel the raw mangoes, while the other sat on the adoli to cut them. One would be getting the masalas ready and the other crushing the jaggery. It felt like such a big ordeal! Godh lonche literally translates to sweet pickle. This is served mostly with chapati or bread for breakfast. My granny had a bottle of it year round in her fridge.
When I was in Belgaum for my studies, my granny would often send me this pickle. I am a fan of spicy pickles more than sweet ones. But my friends, Yashodha, Neha, Pallavi and Snehal loved this pickle. We would all enjoy it during out lunch breaks in the hostel mess with hot hot chapatis. If I meet them, I still try to make them a batch of this delicious pickle!
I had some coconut jaggery I had got from my last trip to Goa. I was starting to get worried that it might go bad. So I decided to make some Godh lonche with it instead. The aroma of the slow simmering raw mangoes in the jaggery is heavenly! Do give this recipe a try!
What you will need:
| Ingredients | Quantity |
|---|---|
| Asafetida | 1/4 teaspoon |
| Fenugreek Seed Powder | 1/4 teaspoon |
| Ghee | 1 tablespoon |
| Green Chilies | 15 |
| Jaggery | 1/2 kg |
| Mustard Seeds | 1 tablespoon |
| Raw Mangoes | 1 kg (after cleaning) |
| Red Chili Powder | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Water | 2 tablespoons |
How to make it:
- Wipe the raw mangoes with a wet cloth. Peel the mangoes and discard the skin. Cut the flesh into thin slices. You can keep the pits as well.
- Keep all the ingredients close by.
- Heat ghee in a vessel. Once hot, add the asafetida and methi/fenugreek seed powder.
- Immediately add the mustard seeds and let them splutter.
- Once the spluttering stops, add in the green chilies. Sauté for a couple of seconds. Reduce the flame to a slow simmer.
- Add in the jaggery and add 2 tablespoons of water. I used coconut jaggery for this recipe but you can use regular jaggery as well.
- Also, add in the chili powder and salt. Stir continuously until the jaggery melts.
- Add in the sliced mango pieces. Let them cook on a slow simmer for an hour or so, till the mangoes are cooked and become translucent. The liquid should thicken up as well.
- Cool the pickle completely. Store in an airtight container. If stored properly this pickle will last you for a year. It is better to refrigerate this pickle if you live in a place where the weather fluctuates frequently.
- Enjoy with bread or chapati!