Today I will share a recipe with you that is very close to my heart. 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.
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 pickle which mom makes.
This time I thought that I should learn this goad mel recipe from my mom. 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 made with raw mango. All these flavors dance together and when I eat this along with chapatis I get back into a flashback of the past.
Related posts: Starfruit sour and spicy pickle (karmalache god mel) ,Punjabi style raw mango pickle, Grated raw mango pickle
Raw Mango Pickle | Raw Mango Sweet And Spicy Chutney | Goan Goad Lonche Recipe | Goan Raw Mango Sweet Pickle | God Mel or God Lonche
Ingredients: Prep. time: 45 minutes, Makes : one bottle of pickle
- 1 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:
- 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.
- In another utensil, mix jaggery in 1 cup of water and keep aside.
- For the tempering with masala, take a tadka pan. Add 1 tablespoon oil and let it get heated for 1 minute. First add the asafoetida, then add fenugreek seeds, next add black pepper seeds and last add the mustard seeds. Switch off the gas.
- When this tempering masala cools, crush the mixture with a mortar and pestle. Keep this aside.
- Take a deep bottom pan and mix the jaggery mixture along with the water with the raw mango mix from the pressure cooker. Switch on the gas and let it simmer on low flame.
- Continue to cook till the mixture gets reduced to 1/2 by stirring occasionally to avoid burning.
- Add 1 tablespoon sugar and red chili powder.
- Adjust salt to taste.
- Add the ground masala made for tempering and stir well.
Serve with hot rotis or parathas or pooris.
Note: This recipe was published on 4th June 2014. Today on 23rd April 2019, I am updating the recipe with new pictures.
Delicious and tangy looking pickle. Wonderfully prepared.
Deepa
nice tangy pickle.. I love mango pickle.. will try this
Thanks Deepa and Nandoos Kitchen. Do try and let me know.
Hi Raksha. Can this pickle be made using karmal also??? Pls let me know.
Hi Anonymous,
Yes you can me this from karmal or from bimal too. I guess you are a Goan and would know what Bimal is 🙂
Regards,
Raksha
Thank you! for the simple and delicious recipe. Not that the Lonche will last long in my house 😊 but, wanted to know the shelf life of the Lonche. Thank You!
Welcome, shelf life of lonche is around a month. But it can surely last for upto 3 months. I would recommend to keep checking and if you see any fungus growing, discard.