• Amita Garg

Aam ki launji

Updated: May 8


Aam ki Launji, a popular pickle recipe in Northern India. It is a sweet and spicy instant pickle made of raw green mangoes. It tastes amazing with Indian meals like paratha, Chilla, Dal Chawal, starter like mathri, etc. If you don’t have much patience to make pickles in sunlight for days, it is a perfect recipe for you. The process of making aam ki launji is pretty simple and it stays safe for 4-5 days in the refrigerator.

Author Amita Garg

Preparation Time: 5 minutes Cooking Time: 10 minutes Total Time:15 minutes

Servings: 4

Ingredients-

  • 1 large raw mangoes, around 250 grams, peeled and sliced

  • 2 tbSp. mustered oil

  • 2 teaspoons panchporan spices or use 1/2 t Sp. each of fennel, cumin, mustard, fenugreek, and onions seeds

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • salt, to taste

  • 2-3 tab sp. jaggery or sugar,

  • 1/2 cup water

How to Make-

  1. Wash and peel the mangoes and then slice them into long pieces.

  2. Heat oil in a pan on medium heat. Once the oil is hot, add panchforan spices and let the seeds sizzle for a few seconds.

  3. Add the mango slices and combine them well.

  4. Add in the turmeric powder, red chili powder, and salt. Toss to combine until all the mango pieces are well coated with the masala. Cook for 1-2 minutes.

  5. Add water and mix well. Cover the pan with a lid and let it all cook for around 2=3 minutes on medium heat.

  6. open the lid and check, the mango pieces will be soft. At this point add sugar or jaggery increase the heat and cook another 5 minutes or until the chutney thickens slightly.

  7. Remove pan from heat and allow it to cool. The chutney will thicken more as it cools down.

  8. Serve with paratha, thepla, dal chawal etc. you can store in an airtight container in the refrigerator.

Tips-

  1. You can adjust the chilli powder or sugar according to your taste.

  2. You can also add 1/2 t Sp. garam masala in it.

Step by step recipe of aam ki Launji-

Wash and peel the mangoes and then slice them into long pieces. Heat oil in a pan on medium heat. Once the oil is hot, add panchforan spices and let the seeds sizzle for a few seconds. Add the mango slices and combine them well.

Add in the turmeric powder, red chili powder, and salt. Toss to combine until all the mango pieces are well coated with the masala. Cook for 1-2 minutes. Add water and mix well. Cover the pan with a lid and let it all cook for around 2=3 minutes on medium heat. Open the lid and check, the mango pieces will be soft. At this point add sugar or jaggery increase the heat and cook another 5 minutes or until the chutney thickens slightly.

At this point add sugar or jaggery increase the heat and cook another 5 minutes or until the chutney thickens slightly. Remove pan from heat and allow it to cool. The chutney will thicken more as it cools down. Serve with paratha, thepla, dal chawal etc. you can store in an airtight container in the refrigerator.








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