God Lonche | Goad Lonche With Raw Mango Pickle

Goad Lonche or Goad mel is a Goan style sweet, sour, and spicy raw mango pickle is made with jaggery, raw mango pieces, green chilies, chili powder and spices like asafoetida, mustard seeds, etc. This is also known as raw mango sweet chutney in some places. This god Lonche or god mel can be served with rotis or pooris for breakfast.

During the summer season, my mom would make varieties of pickles with mangoes at home. One of them would be “Goad Mel” or “God Mel” or “Goad Lonche” or “God Lonche”. It is also known as raw mango sweet pickle or sweet and spicy raw mango chutney. “Goad” or “God” means sweet and or “Lonche” means pickle. “Mel” means a mixture. In this recipe context, this god mel is a mixture of jaggery, raw mango pieces, green chilies, chili powder and spices like asafoetida, mustard seeds, etc.

The hot taste of chilies, the spicy masala used for tempering along with the sweetness of jaggery and the sourness of raw mangoes adds a distinctive taste to this raw mango sweet and sour and spicy pickle or God mel. All these flavors dance together, and we eat this along with chapatis I get back into a flashback of the past. It can also be served with slice bread or Goan pao.

Frankly speaking, I used to never like this god mel until I grew up. My mom used to pack a big bottle of this raw mango sweet and spicy pickle and send to my hostel.  My hostel mates used to love it. It was then that I realized the importance of food cooked by my mom and home cooked food. Now that I am married, my hubby loves this raw mango sweet pickle.

Other raw mango recipes:

• Amlechi uddamethi
• Goan prawns curry with raw mango

Let us see the ingredients which are used for making goad lonche with raw mango (amli):

• Raw Mango: Use fresh raw mango in this recipe. We need to peel the raw mango and cut it into small pieces and use it in this recipe.
• Chilies: This recipe tastes sweet, sour, and spicy. The spiciness comes from the red and green chilies used in this god lonche recipe. I have used both red chilies and green chilies for taste and flavor.
• Jaggery: Jaggery is one of the main ingredients and it gives the recipe sweet taste.
• Sugar: We also add little bit of sugar in this recipe. Sugar adds a nice shine on the raw mango sweet pickle.
• Red chili powder: little amount of red chili powder is also added in this recipe. You can reduce the number of red chilies if you want less spicy pickle.

For Tempering:

Any pickle is incomplete with tempering. We have used mustard seeds, methi or fenugreek seeds, black peppercorns, Hing or asafoetida and little oil for tempering.

Other pickle recipes:

• Starfruit sour and spicy pickle (karmalache God mel)
• Punjabi style raw mango pickle
• Grated raw mango pickle

Steps used in making raw mango God lonche:

• In a utensil, mix jaggery in 1 cup of water and keep aside for 1 or 2 hours till jaggery melts slightly.
• Peel the raw mango and cut into small pieces. Slit the green chilies horizontally.
• In a pressure cooker, add the raw mango pieces, green chilies and 1/2 cup water. Cook for one whistle and switch off the gas. You can also boil raw mangoes on the stove or countertop.
• For the tempering with masala, heat a tadka pan. Add 1 tablespoon oil and add the asafoetida, then add fenugreek seeds, black peppercorns and at last add the mustard seeds. Switch off the gas.
• When this tempering masala cools, crush the mixture with a mortar and pestle and keep it aside.
• Take a deep bottom pan and mix the jaggery water along with the boiled raw mango pieces from the pressure cooker. Switch on the gas and let it simmer on low flame.
• Add dry red chillies.
• Continue to cook till the mixture gets reduced to half by stirring occasionally to avoid burning.
• Add 1 tablespoon sugar and red chili powder and mix well.
• Add the ground masala made for tempering and stir well.
• Finally add salt to taste and mix.

How to serve the Goan style goad lonche with raw mango?

Serve with hot rotis or parathas or pooris for breakfast. You can also have it with slice bread or Goan pav. If you are feeling lazy to cook dinner, you can serve this sweet and spicy pickle for dinner with rotis too.

Can we store this goad lonche?

Yes! We can store this Goan sweet and spicy raw mango pickle in airtight container. It remains good for 3-4 weeks when stored in refrigerator.

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5 from 4 votes

Goad Lonche | Goan Style Sweet, Sour And Spicy Raw Mango Pickle

Goad lonche or Goad mel is a Goan style sweet, sour, and spicy raw mango pickle is made with jaggery, raw mango pieces, green chilies, chili powder and spices like asafoetida, mustard seeds, etc. This is also known as raw mango sweet chutney in some places. This Ghod lonche can be served with rotis or pooris for breakfast.

Prep Time0 minutes mins

Cook Time45 minutes mins

Course: Condiments

Cuisine: Goan, Indian

Servings: 1 bottle

Author: Raksha Kamat

Ingredients

• 2 Raw mangoes or 1.5 cups peeled and chopped raw mango
• 2-3 green chilies
• 1 and 1/2 cup jaggery
• 1 teaspoon sugar
• 1 teaspoon red chili powder
• 1 teaspoon salt or to taste

For Tempering:

• 1 teaspoon mustard seeds
• 1/2 tablespoon methi / fenugreek seeds
• 10 black pepper seeds
• 1 teaspoon Hing / asafoetida / piece of asafoetida
• 1 tablespoon oil

Instructions

• In a utensil, mix jaggery in 1 cup of water and keep aside for 1 or 2 hours till jaggery melts slightly.
• Peel the raw mango and cut into small pieces. Slit the green chilies horizontally.
• In a pressure cooker, add the raw mango pieces, green chilies and 1/2 cup water. Cook for one whistle and switch off the gas. You can also boil raw mangoes on the stove or countertop.
• For the tempering with masala, heat a tadka pan. Add 1 tablespoon oil and add the asafoetida, then add fenugreek seeds, black peppercorns and at last add the mustard seeds. Switch off the gas.
• When this tempering masala cools, crush the mixture with a mortar and pestle and keep it aside.
• Take a deep bottom pan and mix the jaggery water along with the boiled raw mango pieces from the pressure cooker. Switch on the gas and let it simmer on low flame.
• Add dry red chillies.
• Continue to cook till the mixture gets reduced to half by stirring occasionally to avoid burning.
• Add 1 tablespoon sugar and red chili powder and mix well.
• Add the ground masala made for tempering and stir well.
• Finally add salt to taste and mix.

Video

Notes

• Serve with hot rotis or parathas or pooris.
• We can store this Goan sweet and spicy raw mango pickle in airtight container. It remains good for 3-4 weeks when stored in refrigerator.

 

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Note: This recipe was published on 4th June 2014 and is republished.