वर्षभर टिकणारं कैरी लोणचं | २ किलो कैरीचं लोणचं | बुरशी येऊ नये म्हणून या १० चुका टाळा | KairiLoncha

नमस्कार मंडळी, मधुराज रेसीपीचे नवीन प्रॉडक्ट २ इन १ ऑइल डिस्पेन्सर घेऊन आलो आहोत. अतिशय उत्तम दर्जाची आणि तुम्हाला कायम स्वरूपी तुम्हाला वापरता येईल असे. ऑर्डर करण्यासाठी खाली दिलेल्या लिंक वर क्लिक करा. https://madhurasrecipeclub.com/produc... फोनवर ऑर्डर देण्यासाठी तुम्ही 8530706977 या नंबर वर Whatsapp मेसेज करा. कैरीचे लोणचे करण्यासाठी लागणारे साहित्य • २ किलो कैरी • ११/२ टेबलस्पून हळद • १/४ कप खडे मीठ • १ कप मोहरीची डाळ • १/४ कप मोहरी • १ टेबलस्पून मेथीदाणे • २० काळी मिरी • २० लवंगा • २ टेबलस्पून मीठ • ११/२ कप मोहरीचं तेल • १ टीस्पून हिंग • २ टेबलस्पून लाल तिखट • १ टेबलस्पून ब्याडगी मिरची पावडर • १/२ कप मोहरीचं तेल Kairiche Lonache Recipe in Marathi | how to make ambyache lonache recipe | Ambyache lonache recipe | 3 kilo ambyache lonache | Mango Pickle Recipe Kairiche lonache recipe | mango pickle recipes | mango pickle | storable mango pickle recipe | perfect kairiche lonache recipe | how to make kairiche loache | mango pickle authentic recipes | 1 kg kairiche lonache | २ वर्षं टिकणारं कैरीचं लोणचं | बुरशी येऊ नये म्हणून १० टिप्स,सविस्तर कृती | २ Kg Kairiche Lonche Recipe | कैरीचे लोणचे रेसिपी | आंब्याचे लोणचे रेसिपी | आंब्याचे तिखट लोणचे मराठी | ३ किलो कैरीचे लोणचे 00:00 - Introduction 00:35 - Tips for choosing the right raw mangoes 01:30 – Preparing the mangoes for marination 05:00 - Marinating mangoes 07:00 - Measurements for the pickle masala 08:00 – Preparing spice mixture 13:00 - Mixing spice mixture into the warm oil 15:15 - Combining dried mango pieces with the masala 16:40 - Tips for storage and long-term preservation #kairichelonacherecipe #ambyachelonacherecipe #kairichelonacherecipesarita #ambyachelonacherecipeinmarathi #कैरीचेलोणचेरेसिपी #आंब्याचेलोणचेरेसिपी #मधुरा #मधुराजरेसिपि Ingredients • 2 kg raw Mangoes • 1 1/2 tbsp Turmeric powder • 1/4 cup Rock salt • 1 cup Split mustard seeds • 1/4 cup Mustard seeds • 1 tbsp Fenugreek seeds • 20 Black peppercorns • 20 Cloves • 2 tbsp Salt • 1 1/2 cup Mustard oil • 1 tsp Hing • 2 tbsp Red chili powder • 1 tbsp Byadgi chili powder • 1/2 cup Mustard oil Method • Select firm, large raw mangoes. • Wash them thoroughly and wipe dry with a cotton cloth to ensure no moisture remains. • Cut the mangoes into medium-sized pieces. • Transfer them into a large bowl and mix in the turmeric and rock salt. • Cover the bowl and let the pieces rest overnight or for at least 6~7 hours. • Drain the water that has accumulated from the salted mangoes. • Spread the pieces on a clean cotton cloth and let them dry in the sun or under a fan for about 3~4 hours. • Do not dry them until they become bone-dry; they should be dry on the outside but still retain a bit of moisture on the inside. • Heat up a pan on low heat and add split mustard seeds. • Roast them a little until moisture is removed and trakem them out into a dish. • In the same pan, dry roast mustard seeds until they begin to pop up and transfer them into another dish. • Turn the gas off and add fenugreek seeds, cloves, and black peppercorns into the pan. • Roast them until they become fragrant and take them out into a dish. The residual heat of the pan is enough for the spices to get roasted. • Dry roast salt in the pan a little until it gets beige color to remove moisture and turn the gas off. • Transfer the roasted fenugreek seeds, cloves and black peppercorns into a blender jar and blend it into fine powder. • Add mustard seeds into the blender jar and pulse it into coarse powder. Pickle masala is ready. • Heat the mustard oil until it reaches a smoking point, then turn off the heat. • When the oil is slightly warm, add the hing and let it sizzle. • Add pickle masala, red chili powder, byadgi mirchi powder, roasted salt and split mustard seeds. • Mix everything well together and let it cool down completely. • Add the cooled oil into the raw mango pieces and mix everything well together. • Toss it well until every piece is well-coated. • Transfer the pickle into a sterilized glass jar or a traditional ceramic jar (barnie). • Pour the remaining half cup of oil (previously heated and cooled) over the top to create a protective layer. • Tie a clean cotton cloth over the mouth of the jar and store it in a cool, dry place to mature. For more Such Recipes लोणचं बनवताना या १० चुका टाळा | 10 Tips for making perfect Pickle | 10 Kitchen Tips -    • लोणचं बनवताना या १० चुका टाळा | 10 Tips fo...   जगातील सोप्प १५ मिनिटांत कुकरमध्ये वर्षभर टिकणारं लिंबाचं लोणचं | झटपट लोणचं | Instant Lemon Pickle -    • जगातील सोप्प १५ मिनिटांत कुकरमध्ये वर्षभर ...   एक चमचा तेल वापरून बनवा वर्षभर टिकेल असं कैरीचं लोणचं | Dry Pickle |Raw Mango Pickle |MadhurasRecipe -    • एक चमचा तेल वापरून बनवा वर्षभर टिकेल असं क...   मिश्र भाज्यांचे चटपटीत लोणचे | लोणचं मसाला बनवायची सोप्पी पद्धत | Mix Veg pickle | MadhurasRecipe -    • मिश्र भाज्यांचे चटपटीत लोणचे  | लोणचं मसाल...   फटाफट बनवा लिंबाचे आंबट गोड़ लोणचे | Instant Lemon Pickle Recipe | MadhurasRecipe | Ep - 293 -    • फटाफट बनवा लिंबाचे आंबट गोड़ लोणचे  | Insta...