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4 Mins delivery
Aam Ki Launji
Serves 1
15 mins
571 Kcal
Aam Ki Launji is an Indian chutney prepared from raw mangoes that are sour and spicy and have the perfect combination of sweet, tart, and tangy flavours. This dish is prevalent during summer in North India when raw mangoes are readily available. The Aam Ki Launji recipe is very simple and, at the same time, extremely flavourful. It can be enjoyed with various items, from simple parathas to rice and even dal. In Aam Ki Launji, raw mangoes are peeled, grated, chopped, and then cooked with various spices like cumin, fennel, mustard, and asafoetida. Turmeric's touch, red chilli powder, and ground coriander add an extra depth of flavour to it. Jaggery or sugar adds a lovely soft sweetness balance to the sourness in the mangoes. The dish cooks typically down to the point that mangoes are soft, and spices infuse and mingle to become a thick, full-bodied chutney. A perfect Aam Ki Launji relies on a balance of sweetness, tartness, and spiciness that greatly contrasts rich, savoury dishes. It can be a major accompaniment to a platter of different Indian breads or a side dish for rice and curry. It tastes simply delicious and has the right amount of nutrition that raw mangoes give, which are rich in vitamin C and antioxidants. This Aam Ki Launji recipe is easy to make and very flavourful; try it out, and you will enjoy each mouthful of the vibrant tastes of Indian food.
Ingredients required for Aam Ki Launji
- 250 gms raw mango
- 1 tbsp oil
- 1/4 tsp kalonji
- 1/4 tsp saunf
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/8 tsp fenugreek seeds
- 1/8 tsp hing
- 1/4 tsp turmeric powder
- 1/2 cup jaggery
- 1 tsp red chilli powder
- 1/4 tsp salt
Cooking steps for Aam Ki Launji
- 1Start by giving the kairis a good rinse under running water, for this next level recipe of aam ki launji.
- 2Peel off the skin. Now chop the mangoes into small, uniform cubes, heat some oil in a deep pan or wok over medium-high heat, and once it's hot but not smoking, toss in a pinch of hing (asafoetida).
- 3Follow it up with kalonji seeds, mustard seeds, cumin seeds, fenugreek seeds, and saunf.
- 4The moment these spices hit the oil, they'll start popping and hissing, releasing those incredible aromas that set the stage for this chutney's magic.
- 5Quickly add your mango cubes and give them a good stir so the spices coat them evenly, ensuring every piece gets its spicy love.
- 6Sprinkle in turmeric powder, red chilli powder, and salt, and toss everything together like a pro.
- 7Let this saut for about 1-2 minutes, giving the spices a chance to mingle with the mangoes.
- 8Now, it's time for the sweet stuff.
- 9Add jaggery to the pan, letting its rich, caramel-like sweetness balance the mango's sourness and the spices' kick.
- 10Stir it all together like you're blending a masterpiece.
- 11Add some water to the mix, and as you stir, watch the jaggery dissolve into a delicious base for the chutney.
- 12Cover the pan and let it simmer on medium heat for about 8 minutes, stirring occasionally so nothing sticks to the bottom.
- 13The mangoes will soften and soak up all those flavours, but make sure they don't turn mushy—you want a little bite for that perfect texture.
- 14If the chutney looks a bit watery after simmering, just crank up the heat slightly and let it thicken to your liking.
- 15Taste test, and if you need more sweetness, salt, or spice, now's your chance to tweak it.
- 16Once the chutney reaches that ideal thick consistency, take it off the heat and let it cool to room temperature.
- 17Don't worry if it seems a little runny while hot—it'll thicken beautifully as it cools.
- 18Transfer your masterpiece into an airtight container, and pop it in the fridge.
- 19It'll stay fresh for up to a week, ready to add a tangy, sweet, and spicy zing to just about anything.
- 20Pair it with parathas, dal, or rice for a classic Indian meal upgrade, or get creative and use it as a dip, sandwich spread, or even with grilled meats.
- 21Just don't overcook the mangoes—you want them tender yet firm for the best texture.
- 22Depending on the tartness of your mangoes, feel free to adjust the jaggery to balance the flavours perfectly.
- 23This aam ki launji is a total vibe, bringing rich, bold, and harmonious flavours to any dish you serve it with.
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FAQs
What is aam ki launji? How different is it from other mango dishes?
Aam ki launji is an Indian pickle-like dish made from raw mangoes. It has a sweet and tangy flavour. Launji is cooked with sugar, jaggery, cumin, mustard, and fennel seeds, unlike other pickles. Common pickles are preserved in oil. Sweet and sour with a perfect spicy finish, all of it comes together in complete harmony of flavours that get along fabulously with rice, roti, or parathas. It is a summer side dish when the raw mangoes are in season.
Can ripe mangoes be used to make aam ki launji?
Launji is traditionally made with raw, green mangoes, as its sourness enhances the particular taste of the dish. Ripe mangoes, however, are too sweet to use for launji, and the sweet taste starts overpowering the dish when cooked. To make launji, you must select firm, under-ripened mangoes that are sour; they will remain sour even after cooking. You can use them a little under-ripe if raw mangoes are not available; still, the authentic taste cannot be done.
How do you store the aam ki launji, and how long can it last?
Aam ki launji can be kept in an air-tight container in the refrigerator for 2-3 weeks. If you wish to keep the launji for a longer duration, ensure that the jar is wholly sterilised before keeping it and that the launji has entirely cooled before sealing it. You can make larger batches too and can them in sterilised glass jars for up to 6 months.