Mangalorean Kochala Lonche (Chopped Mango Pickle)   History of Food    Cooking Tips    Cuisine of India    Indian Recipes    Share Your Recipe    Beverages    Sweets    The Basic Food Groups    Glossary    Food Industry of India    Indian Receipe Categories
Free E-magazine
Subscribe to our Free E-Magazine on Indian Food.
Learn More : India Business to Business Directory
Business Directory of Indian Suppliers Manufacturers and Products from India.
India`s leading Yellow pages directory.
India`s leading Yellow pages directory.
Home > Indian Receipe Categories > Pickles > Mangalorean Kochala Lonche (Chopped Mango Pickle)
Mangalorean Kochala Lonche (Chopped Mango Pickle)


  • Chopped Mango Pickle1 kg large raw mangoes
  • 1 cup table salt
  • 1/2 cup chilli powder
  • 1 1/4 tsp turmeric powder
  • 6 tsp mustard
  • 1 tsp fenugreek
  • 3/4 tsp asafoetida powder
  • 1/4 cup peanut oil (optional)


  1. Skin and cut mangoes into bit as tiny as possible. This mince is called kochalu (kochor).
  2. Add salt and keep aside.
  3. Roast the mustard without oil till it starts to splutter. Cool.
  4. Roast fenugreek till light brown.
  5. Roast chilli powder till thoroughly dried.
  6. Heat oil, add asafoetida powder and remove from fire.
  7. Stir in turmeric powder.
  8. Finely mix the ingredients well with Powder mustard and fenugreek and add to the kochalu.
  9. Stir well. It tastes best with rice dishes.

Goes best with: Rice dishes


  • The mangoes should be raw and firm.
  • Don`t use too much oil. Though oil preserves pickles well, it`s af myth that more oil means more taste.
  • Store pickle in porcelain jars.
Mangalorean Kochala .. Maharashtrian Kairi .. Kerala-style Kadagu .. | Home | Sitemap | Contact Us