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Sunday, 19 May 2019

Aam Ki Launji / Raw Mango Relish Recipe


Aam ki Launji is a tongue-tickling raw mango relish from the Indian state of Rajasthan. This instant pickle is basically a thick chutney in which raw mango wedges are cooked in a jaggery sauce with flavorful tempering of basic Indian spices. Aam ki launji is a perfect balance of sweet, sour and spicy flavors. With a very simple recipe , this raw mango chutney can be made within 20 minutes and served as a side dish to main meals or as a condiment and spread for parathas, breads or as a dip for crackers and mathris. It has a shelf life of 4-5 days on refrigeration.

Summer is India is synonymous with the mango season, at least for the foodies like me. We wait eagerly for this time of the year, when we can enjoy the king of fruits. Both the juicy sweet yellow ripe ones and the tangy green raw mangoes find their way into our kitchens. Apart from enjoying it as a whole fruit, many dishes are made with it ranging from desserts and beverages to main course and side dishes. Click here for 12 delicious mango recipes from this blog.


Raw mango preparations are common throughout India during Summer season. In Maharashtra, we make a similar lip smacking preparation called methamba (kairas). In this Aam ki launji, fennel seeds (saunf), nigella seeds(kalonji- onion seeds), mustard seeds (rai) and fenugreek seeds (methi dana) are used apart from asafoetida (hing) , turmeric powder and red chili powder. Also black salt is added in this recipe which makes this relish irresistible. The raw mangoes which are mildly sour are used to make this dish. If your mangoes are very sour, let them ripe for 2-3 days and then make this relish. I have made this recipe using 1 large raw mango which was around 200 grams in weight and added just 1/4 cup jaggery powder to it which was just perfect as per my family's liking. Many recipes on the Internet used equal quantity of mango and sweetener (either sugar or jaggery). You may double the recipe and add more sweetener if you desire.


Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 1/2 cup Aam ki Launji

Ingredients:
  • 1 large raw mango (200 grams)
  • 1/4 cup Jaggery
  • 1 tablespoon ghee /oil
  • 1 teaspoon red chili powder
  • 1/4 teaspoon mustard seeds/ rai
  • 1/4 teaspoon fennel seeds / saunf
  • 1/4 teaspoon nigella seeds/ kalonji
  • 1/4 teaspoon turmeric powder
  • 1/8 teaspoon fenugreek seeds/ methi dana
  • 1/8 teaspoon asafoetida/ hing
  • 1/8 teaspoon garam masala
  • Black salt to taste
Method:
  1. Wash the mango and peel it. Make small wedges and discard the seed. 

2. Heat oil or ghee in a pan. Add the mustard seeds. Once they splutter add the fenugreek seeds followed by nigella seeds and fennel seeds. Let the seeds sizzle for few seconds.


3. Next tip in the raw mango wedges and stir fry for about a minute. Season with asafoetida, turmeric powder, black salt and red chili powder. Mix well.




4. Now add 1/4 cup water and cover cook until the mangoes are soft . Lastly add the jaggery powder and garam masala.



5. Give a good stir and cook the relish until all the jaggery powder dissolves and it becomes thick and glossy. Put off the flame and allow the relish to cool down completely before transferring it to a clean and dry glass container with air tight lid.


  6. Our delicious raw mango relish is ready to serve ! Serve it as a side dish to your regular meal or use as a spread on roti, paratha or bread and enjoy the burst of flavors !

                             

Recipe Notes:
  • Use raw mangoes which are mildly sour to make this dish. If your mangoes are very sour, let them ripe for 2-3 days and then make this relish.
  • I have made this recipe using 1 large raw mango which was around 200 grams in weight and added just 1/4 cup jaggery powder to it which was just perfect as per my family's liking. You may double the recipe or add more jaggery as per your taste.
  • Ghee or oil may be used .
  • Dy red chilies can also be added for tempering along with other spices.
  • Do not skip asafoetida / hing as it adds to the typical flavor of this pickle.
  • Aam ki Launji has a shelf life of 4-5 days on refrigeration in an air tight container.
  • Aam ki Launji can be served as a side dish to main meals or as a condiment and spread for parathas, breads or as a dip for crackers and mathris.
Linking this lip smacking Aam ki launji to the #196th #FoodieMondayBlogHop with #It'sPickleTime as the theme for this week. This theme was selected by co-blogger Aruna Saraschandra who blogs at Vasusvegkitchen . Do checkout her space for some wonderful recipes.

                                                  

For more pickle recipes fom this blog, click on the following
                                   
                                  
                                  
                                 
                                 
                                


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