Aam ki Launji Recipe
A delightful and tangy Indian pickle made from raw mangoes. Its vibrant flavors make it a beloved chutney like pickle during the summer months.
Ingredients
- 2 nos big raw mangoes peeled and cut lengthwise
- 1/2 cup jaggery grated or powdered
- 2 tablespoon oil
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon fenugreek seeds
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon nigella seeds (kalonji)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt (adjust to taste)
- 1/8 teaspoon asafoetida (hing)
- 1 cup water
Instructions
- In a pan, heat oil over medium heat. Add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, and nigella seeds. Let them splutter and release their aroma.2 tablespoon oil, 1/2 teaspoon black mustard seeds, 1/2 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds, 1/4 teaspoon nigella seeds (kalonji), 1/4 teaspoon fennel seeds
- Add asafoetida to the pan. Stir for a few seconds.1/8 teaspoon asafoetida (hing)
- Add the raw mangoes to the pan and mix well. Cook for about 2 minutes to slightly soften the mangoes.2 nos big raw mangoes
- Add jaggery, turmeric powder, red chili powder, cumin powder, and salt to the pan. Mix well to combine all the ingredients.1/2 cup jaggery, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon cumin powder, 1/2 teaspoon salt
- Pour water into the pan and stir. Reduce the heat to low and let the mixture simmer for 10-12 minutes, or until the raw mangoes are cooked and the chutney reaches a thick, saucy consistency.1 cup water
- Taste the chutney and adjust the sweetness and spiciness according to your preference by adding more jaggery or chili powder if needed.
- Once cooked, remove the pan from the heat and let the Aam ki Launji cool to room temperature.
Video
Notes
- Use raw and firm mangoes for this recipe.
- Balance the sweetness and tartness according to your taste. You can adjust the quantity of sugar according to your liking.
- Instead of regular sugar, use jaggery for a more complex sweetness.
- Aim for a thick, syrupy consistency.