Tag Archives: how to make aam ki launji

Aam ki Launji – Sweet And Sour Raw Mango Chutney

Aam ki Launji – Sweet And Sour Raw Mango Chutney

With the season of mangoes comes a variety of new menu for you to relish. Try making Sweet and Sour Raw mango pickle this summer season and amaze everyone with its tantalizing and tongue tickling taste. Surely it will add more taste to your menu. Not only adults even  kids will relish eating it.

Here is a quick and easy recipe with step by step pictures to make Aam ki Launji at . Serve this yummy launji with chapatti, pooris, paranthas. Store this launji in refrigerator and relish eating for up to 15 days.

Direction :

Getting Ready :

Take 3 raw mangoes. Wash and peel them. Cut off the pulp from the mangoes. Cut down these big chunks into small pieces. Peel and chop down each mango likewise.

Mango launji Making :

Heat 2 tbsp oil to the pan. Once the Oil is rightly hot, add ½ tsp cumin seeds, ½ tsp fenugreek seeds to it. Reduce the flame to prevent the spices from browning. Add 1 tsp fennel seeds, add ½ tsp turmeric powder, sauté a little and then add the chopped mango chunks. Mix everything really well. Cook until the mango chunks are nicely coated with the spices.

mango launji

Add 1 cup of water, ¾ tsp plain salt, 1 tsp black salt, ½ tsp red chili powder and mix thoroughly. Cover and let it cook for 4 to 5 minutes. Cook until the mangoes are tender.

mango lauji

Once tender, add 200 grams of crumbled jaggery. Cook the launji until jaggery melts completely. Also add ½ tsp garam masala and mix well. Let it get a little thick in consistency. Once thick, Turn off the flame and transfer the launji to a bowl.

mango lauji
Serving :

Sweet-tangy raw mango launji is ready and taste super scrumptious.Making this tempting launji is really easy. Serve this launji with chapatti, paranthas or poori. You can pack this for your kid’s tiffin as they relish eating it most. This sweet-tangy raw mango launji keeps good for up to 15 to 20 days.

Aam ki Launji - Sweet And Sour Raw Mango Chutneymango launji
Author: 
Recipe type: Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw mangoes – 3 ( 500 gms )
  • Jaggery – ¾ cup (200 gms)
  • Oil – 2 tbsp
  • Cumin seeds- ½ tsp
  • Fenugreek seeds – ½ tsp
  • Fennel Seeds- 1 tsp
  • Salt – ¾ tsp ( or to taste )
  • Black salt- 1 tsp (or to taste)
  • Turmeric Powder- ½ tsp
  • Red chili powder- ½ tsp
  • Garam Masala – ½ tsp
Instructions
  1. Take 3 raw mangoes. Wash and peel them. Cut off the pulp from the mangoes.
  2. Cut down these big chunks into small pieces. Peel and chop down each mango likewise.
  3. Heat 2 tbsp oil to the pan. Once the Oil is rightly hot, add ½ tsp cumin seeds, ½ tsp fenugreek seeds to it. Reduce the flame to prevent the spices from browning. Add 1 tsp fennel seeds, add ½ tsp turmeric powder, sauté a little and then add the chopped mango chunks. Mix everything really well. Cook until the mango chunks are nicely coated with the spices.
  4. Add 1 cup of water, ¾ tsp plain salt, 1 tsp black salt, ½ tsp red chili powder and mix thoroughly. Cover and let it cook for 4 to 5 minutes. Cook until the mangoes are tender.
  5. Once tender, add 200 grams of crumbled jaggery. Cook the launji until jaggery melts completely. Also add ½ tsp garam masala and mix well. Let it get a little thick in consistency. Once thick, Turn off the flame and transfer the launji to a bowl.
  6. Sweet-tangy raw mango launji is ready and taste super scrumptious.Making this tempting launji is really easy. Serve this launji with chapatti, paranthas or poori. You can pack this for your kid’s tiffin as they relish eating it most. This sweet-tangy raw mango launji keeps good for up to 15 to 20 days.