Gujarati vs Maharashtrian pickle: athanu and lonche compared on spices, tempering, sweetness, methamba vs methia keri, and the meals each suits.
In this guide
- Quick answer
- Lonche and athanu: close neighbours
- Side by side
- What goes into kairiche lonche
- What goes into a Gujarati keri athanu
- Methamba vs Chana Keri Methi
- Sweet mango: gul amba, chunda and Chhundo
- Beyond mango
- Thecha and sambharo: the fresh cousins
- The meals each is made for
- Crossing over at the table
- Which style should you choose?
- A Gujarati recipe, packed in Maharashtra
- Jars to consider
- FAQs
Quick answer
Gujarati and Maharashtrian pickles are close cousins: both use split mustard, fenugreek, hing, turmeric and chilli with raw mango. Maharashtrian lonche often uses a cooled oil tempering and favours fresh preparations like methamba, while Gujarati athanu has a larger family of sweet keeping pickles such as Chhundo and Gor Keri, plus spicy styles like Chana Keri Methi.
Lonche and athanu: close neighbours
In Marathi, pickle is lonche; in Gujarati it is athanu. The two states share a border, a long history of trade and many families who live with a foot in each culture, so it is no surprise their pickles are closely related.
Both rely on the same core spices and on raw mango in summer. The differences are in technique, sweetness and the fresh preparations each state loves.
Side by side
- Core spices — Maharashtrian: split mustard (mohari dal), fenugreek, hing, turmeric, chilli. Gujarati: rai kuria, methi kuria, hing, turmeric, chilli.
- Technique — Maharashtrian: many recipes pour a cooled oil tempering over the masala. Gujarati: dry masala mixed with the mango, then covered with oil.
- Sweetness — Maharashtrian: sweet-sour styles, many made fresh. Gujarati: sweet pickles made to keep.
- Mango cut — Both often use small pieces; Gujarati Chhundo is grated.
- Best with — Maharashtrian: varan bhaat, poli-bhaaji, bhakri. Gujarati: thepla, dal-bhaat, khichdi, rotla.
What goes into kairiche lonche
Maharashtrian raw mango pickle, kairiche lonche, typically starts with mango pieces salted and mixed with a lonche masala of split mustard, fenugreek, hing, turmeric and red chilli.
Many family recipes then prepare a phodni, oil heated with mustard seed, hing and turmeric, cool it completely and pour it over the pickle. This gives a slightly roasted, rounded aroma and helps the oil settle over the pieces.
What goes into a Gujarati keri athanu
A Gujarati spicy pickle like Katka Keri uses methiyo masalo, split mustard and fenugreek with salt, turmeric, hing and chilli, mixed into dried mango pieces and then covered with oil.
The masala is grainy and clings to the fruit, and hing tends to be prominent. Kathiawadi versions are hot and robust, while Chana Keri Methi adds chickpeas and extra fenugreek for depth.
Methamba vs Chana Keri Methi
Both states love mango with fenugreek, but use it differently. Maharashtrian methamba is a sweet-sour preparation of raw mango cooked briefly with jaggery and a fenugreek tempering. It is usually made in small quantities and eaten within days.
Gujarati Chana Keri Methi is a keeping pickle. Raw mango and chickpeas are coated in a fenugreek-rich masala and oil, and the flavour deepens over time. Methamba is a seasonal treat; Chana Keri Methi is a jar you keep.
Sweet mango: gul amba, chunda and Chhundo
Maharashtra has its own sweet mango traditions. Gul amba is raw mango cooked with jaggery into a soft, jam-like preserve, and chunda, grated mango with sugar and spice, is made on both sides of the border.
Gujarati Chhundo is close to chunda, and Gor Keri sets mango pieces in a jaggery masala with chilli. The difference is that Gujarati homes keep these sweet jars open every day, not only for special meals.
Beyond mango
- Lemon — limbache lonche in Maharashtra, limbu nu athanu in Gujarat; both have sweet and salty versions.
- Green chilli — mirchiche lonche in Maharashtra; athela marcha in Gujarat.
- Karonda — the small sour berry is pickled in both states.
- Mango ginger — ambe halad lonche is a Maharashtrian favourite.
- Gunda — a Gujarati and Rajasthani speciality, seen less in Maharashtra.
Thecha and sambharo: the fresh cousins
Both states also make fresh condiments that sit beside pickle without being pickle. Maharashtrian thecha is coarsely crushed green chilli and garlic, sharp and fiery, eaten with bhakri.
Gujarati sambharo is a lightly cooked relish of cabbage, carrot, papaya or chilli, served with farsan. Neither keeps like a pickle; they are made fresh and eaten within a day or two.
The meals each is made for
Maharashtrian lonche sits beside varan bhaat with a spoon of ghee, poli-bhaaji, pithla bhakri and thalipeeth. Its job is to add a sharp sour note to simple, comforting food. On a festive Maharashtrian thali, lonche usually takes its place on the left side of the plate with koshimbir, chutney and other small accompaniments.
Gujarati athanu goes with thepla, rotli-shaak, dal-bhaat, khichdi-kadhi and Kathiawadi bajra rotla. Sweet pickles like Chhundo also go with khakhra and farsan and on travel days.
Crossing over at the table
The two styles swap plates without any trouble. A spoon of Chhundo is lovely with Maharashtrian thalipeeth or poha, and Katka Keri sits as comfortably beside varan bhaat as it does beside Gujarati dal-bhaat.
In the other direction, a tempered Maharashtrian lemon lonche suits Gujarati khichdi-kadhi, and a little thecha with bajra rotla gives a Kathiawadi meal a fresh, fiery edge. Many families living in Mumbai and Pune happily keep both on the same shelf.
Which style should you choose?
- Like a roasted, tempered aroma in your pickle? Try a Maharashtrian lonche.
- Prefer a grainy, hing-forward masala? Choose a Gujarati keri athanu like Katka Keri.
- Love mango with fenugreek? Chana Keri Methi keeps; methamba is a fresh treat.
- Want a sweet jar for every day? Chhundo or Gor Keri.
- Cooking for a mixed household? Keep one of each.
A Gujarati recipe, packed in Maharashtra
The Pickle Affair, a brand of Arham Foods, follows traditional Kathiawadi recipes and packs its pickles in small batches in Maharashtra under FSSAI licence 21521053000490. It is a small reminder of how closely the two food cultures sit together.
Whichever style you choose, the care is the same: a dry spoon, pieces kept under oil or syrup, a closed lid, a cool cupboard, and the label's storage advice for any bought jar.
Glossary: Gujarati pickle names in one place
Online shops mix Hindi and Gujarati names, which makes searching harder than it should be. Here is how the words line up:
- Athanu — Gujarati for pickle; achar in Hindi.
- Keri — raw mango; aam is the general Hindi word for mango.
- Gor / Gol Keri — raw mango pickled with jaggery (gor/gol).
- Chhundo — grated raw mango cooked or sun-set with sugar into a sweet relish.
- Methia Keri — mango pickle led by split fenugreek (methi kuria).
- Gunda / Lasoda — the sticky Cordia fruit used in Gunda Keri (lasode ka achar).
- Katka Keri — mango cut into small pieces (katka) for a chunky everyday achar.
Shop related collections
These collection hubs match this guide’s intent — use them to compare jars before you buy:
Jars to consider from this guide
Chana Keri Methi Achar | Methia Keri
Handmade Kathiawadi pickle — ships across India.
View Chana Keri Methi Achar | Methia Keri →
Katka Keri Pickle | Homemade Gujarati Mango Achar
Handmade Kathiawadi pickle — ships across India.
View Katka Keri Pickle | Homemade Gujarati Mango Achar →
Chhundo | Sweet Shredded Mango Achar
Handmade Kathiawadi pickle — ships across India.
View Chhundo | Sweet Shredded Mango Achar →Frequently asked questions
What is the difference between Gujarati and Maharashtrian pickle?
Both use split mustard, fenugreek and hing, but Maharashtrian lonche often uses a cooled oil tempering, while Gujarati athanu includes more sweet keeping pickles.
What is lonche?
Lonche is the Marathi word for pickle, such as kairiche lonche (raw mango pickle) or limbache lonche (lemon pickle).
Is methamba a pickle?
Methamba is a sweet-sour raw mango preparation with jaggery and fenugreek, usually made fresh and eaten within days rather than kept.
Is chunda the same as Chhundo?
They are closely related sweet grated mango preserves made in both Maharashtra and Gujarat; recipes vary by family.
Which is spicier, Gujarati or Maharashtrian pickle?
It depends on the recipe. Both have hot styles, and Kathiawadi Gujarati pickles can be very spicy.
Do Maharashtrian and Gujarati pickles use the same oil?
Oil varies by family and maker in both states. For a bought jar, check the ingredient list on the label.
Which Gujarati pickle is closest to Maharashtrian lonche?
Katka Keri, a spicy raw mango pickle with split mustard, fenugreek and hing, is the closest everyday match.
Does The Pickle Affair use synthetic colours?
No. Colour comes from the spices, turmeric, chilli, and mango themselves.
Who makes The Pickle Affair pickles?
The Pickle Affair is a brand of Arham Foods, packed in Maharashtra under FSSAI licence 21521053000490.
Conclusion
Gujarati vs Maharashtrian pickle is a comparison of close cousins: tempered lonche and fresh methamba on one side, grainy keri athanu and sweet Chhundo on the other. Keep a jar of each and enjoy the shared spice language.
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