Shredded Raw Mango Pickle Recipe (Hindi/Kochla Nonche)

Shredded Raw Mango Pickle Recipe (Hindi/Kochla Nonche)

With the start of summer, raw mangoes are available in abundance, that's when every Konkani household makes varieties of raw mango pickles for year long's use. Freshly chopped raw mango pickle (karmbi nonche in Konkani), shredded raw mango pickle (hindi in Konkani), mango pickle with pickled, tiny whole raw mangoes in it (ambuli nonche in Konkani) are the usual, three raw mango pickle varieties made in most Konkani homes every year. 

Here's the recipe to make a  delicious pickle of shredded raw mangoes. This Konkani style shredded raw mango pickle is spicy, tangy & salty all in one bite. This shredded raw mango pickle tastes delicious with or without coconut oil on top. It's best served with congee/gruel (pyej in Konkani), curd rice, steaming hot rice & dalithoy for lunch, dinner, brown rice-white rice dosa (ukde suray bakri/tandle bakri/bakri polo in Konkani) & any other variety of dosa or idli. It pretty much goes well with anything.  

It's called hindi or kochla nonche in Konkani. Kocholu in Konkani means shredded pieces in Konkani. Since, raw mangoes are shredded & are then pickled, hence, the name. It's called kochupinakayi or kochchida mavinakayi uppinakayi in Kannada, famous throughout Udupi. Kochchida means shredded in Kannada, mavinakayi uppinakayi means mango pickle in Kannada.

Mangoes to use to make this shredded raw mango pickle (hindi/kochla nonche)

1. Use fresh, mature, hard, raw mangoes. The inside pith should be fully grown & hard. 

2. Over mature raw mangoes sometimes tend to have started to ripen on the inside. They would be hard on the outside, but their colour would have changed on the inside. Do not use such raw mangoes. They'll make your pickle little sweet & pickle made using them tend to get spoilt very fast. So, overly mature raw mangoes too aren't best suited to make this pickle

3. Use fresh raw mangoes so that they'll give out water on taking in salt to give you a nice pickle. The water given out by raw mango pieces help combine all the powders & help in getting them all mixed well with shredded raw mango pieces. 

4. Sour raw mangoes are the best to make this pickle. The more sour the raw mango, the better. If the raw mangoes aren't sour, then empty the pickle fast or it tends to get spoilt quickly. 

5. If you are making a small batch of this pickle then raw mangoes of any kind will do. As you don't have to worry about it storing it for long. And you can also store the small batch of pickle in the fridge until it gets over, to prevent it from getting spoilt.


  • 3-4 medium sized raw mangoes
  • 1.5 - 2 cups of rock salt
  • 3/4 cup of mustard seeds - 1/2 cup of mustard seed powder
  • 100g of dried red chillies - 1 cup dried red chilli powder
  • 1 teaspoon of oil
  • 1/4 teaspoon of fenugreek seeds
  • 2 chickpea sized asafoetida crystal
  • A pinch of turmeric powder

Serves: 20-40 servings

Preparation Method: 1.5 hours

Preparation Method:


1. Take utmost care while making this pickle, see to it that no external water or water droplets get into this pickle while making it. Whether you're making a small batch or a big one, to store it for years to come. Or else they tend to get spoilt, way too fast. When they aren't made with care they won't have a shelf life of even 5-7 days unless stored in the fridge.

2. All the bowls, spoon, blender etc., should be clean and dry. 


  1. Wash, cloth dry raw mangoes. They should be completely dry.
  2. Once they're completely dried, shred raw mango unevenly for this pickle. Leave its peel on.
  3. Traditionally, raw mangoes are shredded/chopped into tiny bits by hitting it on a sharp knife/sickle called as addoli in Konkani. The pieces of raw mango you get are uneven and are of different sizes. Shredding the raw mangoes that way requires some practise. :) (Called as kochoche in Konkani, kochodu in Kannada). Throw away the raw mango kernel & the fibrous covering around the kernel. 
  4. You can use a knife to do it too. Might take a little practise & patience. While using a knife, just hit the raw mango with the knife vertically. Then hit the raw mango horizontally such that different sized pieces of raw mango are obtained. Be careful while you do that.
  5. Heat rock salt in a wok for 4-5 minutes or until its hot. 
  6. Let it cool down completely. Then powder rock salt in a dry blender. We do not want a fine powder, but want to break down any big pieces of rock salt present or else they won't dissolve in the pickle later.
  7. Add shredded raw mango into a dry, clean jar. Add powdered rock salt into the jar, mix well & keep it aside closed for 6-8 hours. 
  8. Raw mango gets little soft, takes up salt during that time & gives out water. 
  9. After 6-8 hours or the next day, decant 3 tablespoons of salt water into a bowl, soak half of crystal asfaoetida in it. 
  10. Fry mustard in a dry wok on medium heat. When few mustards just start to pop put off the flame. If they don’t pop, fry them for 3-4 minutes or until their colour changes. You can use only few drops of oil if needed to fasten their frying. Not more, as more oil will make its powder sticky later on.
  11. Fry dried red chillies in the same wok until you start to get an aroma of fried red chillies. Should take 3-4 minutes on medium heat. We just want dried red chillies to get hot so that they crisp up. You can use only few drops of oil if needed to fasten their frying. Not more, as more oil will make its powder sticky later on.
  12. In a tempering pan, heat 1 teaspoon of oil, add in fenugreek seeds. When they start to shimmer or start popping (sometimes fenugreek seeds don’t pop, in that case don’t wait or you’ll over fry them), add in turmeric powder, crystal asafoetida & remove it off heat.
  13. Let all the above fried items cool down.
  14. Grind dried red chillies into a fine powder in a dry mixer. When they’re almost powdered, add in fried mustard & grind them into a fine powder. When they’re almost done, add in rest of the fried ingredients & grind them until you get a fine powder.
  15. Let the powder cool for 25-30 minutes. They would be hot from the powdering. 
  16. Then add them into the bottle containing pickled raw mango pieces and mix well. Add crystal asafoetida dissolved in water kept aside. Water given out by raw mango pieces help in combining them with the powder. We need a dry pickle in the end. Hindi is a very dry pickle. 
  17. This raw mango pickle is ready to be served. This shredded raw mango pickle tastes best after 2-3 days. That’s when tang, spice, salt in the pickle would be well combined to taste delicious. 

Storing this pickle:

  1. If you are preparing very little pickle & don't plan on storing it for long, then you can use table salt instead of rock salt. 
  2. If you’ve taken utmost care while making this pickle, seen to it that no external water, water droplets have got into this pickle, then you can store this pickle for years to come. With time, just raw mango pieces in this pickle will get soft.
  3. You can use a clean, dry, plastic or glass jars/boxes to store this pickle. Seal it air tight & store it in a dry place or in the fridge.
  4. This shredded raw mango pickle should be little salty when it is made, as time passes, the mango pieces take in salt. This increases shelf life of the pickle. If enough salt isn't added to the pickle, it'll get spoilt very fast.
  5. Mix in powders with shredded raw mango within 8 hours of adding salt or the next day itself or else mango pieces will get soft very quick. Mixing in powders will delay softening of raw mangoes. 
  6. Traditionally, lots of this pickle are made, added into ceramic jars called as bharni in Konkani to store them for years to come.                  
  7. Traditionally, oil was heated (like you heat it up for seasoning), very little crystal asafoetida powder was added to it & removed from the heat. Once, the oil cooled down, a cloth was dipped in the oil, excess oil was drained out & the cloth was used to cover the top part of the pickle in the jar. With time the top layer of pickle would have a layer of mould, fungi growing on it. Covering it with a cloth dipped in oil, prevented this growth. 
  8. Alternatively, you can use a clean, dry plastic sheet wiped with a layer of oil or smeared with crystal asfaoetida, to close the top of your pickle in the jars.
  9. Traditionally, the ceramic jars used to store this raw mango pickle for years, were sealed air tight using a dry, clean cloth on top of its lid & were sealed tight using ropes.
  10. These jars would then be stored in a dry, dark place undisturbed.
  11. Small batches of the pickle were transferred into plastic/glass bottles to be served. 
  12. Every time the jars are opened, a dry spoon should be used to transfer the pickle & the pickle jar has to be closed with the cloth dipped in oil/plastic sheet, then sealed shut with the same care as mentioned above.

Serving suggestions:

Serve this shredded raw mango pickle with or without coconut oil on top.

Serve this shredded raw mango pickle on the side with dalithoy & steaming hot rice.

Serve this shredded raw mango pickle with curd rice, brown rice or white rice congee/gruel. 

Serve this shredded raw mango pickle with idli, dosas of any variety. It pretty much goes with anything. Chapathis too. 

Other pickles you could try are:

Raw Mango Pickle (Ambuli Nonche, Karmbi Nonche)

Lemon Pickle Recipe (Limbiye Nonche)

Bilimbi Pickle (Bimbla nonche)

Raw Jackfruit Pickle (Kadgi Nonché)

Hog Plum Pickle (Ambade Hindi)

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