{"id":5127,"date":"2023-03-30T14:15:38","date_gmt":"2023-03-30T21:15:38","guid":{"rendered":"http:\/\/www.cookingcarnival.com\/?p=5127"},"modified":"2023-03-30T14:17:44","modified_gmt":"2023-03-30T21:17:44","slug":"aam-ki-launji","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/aam-ki-launji\/","title":{"rendered":"Aam Ki Launji"},"content":{"rendered":"\n
Aam Ki Launji is a Sweet, spicy, and tangy North Indian chutney recipe made with Raw mangos, Jaggery, and a few simple spices.<\/p>\n\n\n\n
This chutney keeps well in the refrigerator for up to one month. So make a big batch and enjoy it throughout the summer. It is vegan and can be easily made gluten-free.<\/p>\n\n\n\n
This Kachhe Aam ki Launji tastes great with paratha and Dal-chawal and perfectly accompanies your Indian meals!<\/p>\n\n\n
Aam ki Launji or Kairi Ki launji is a sweet, spicy, and tangy relish. It is popular in northern India. It’s made with pickling spices, Jaggery, and some spices!<\/p>\n\n\n\n
You will love this chutney if you love the sweet, tangy, and spicy combination!<\/p>\n\n\n\n
It is an instant pickle that comes together in under 30 minutes and can be kept for a long time in the refrigerator.<\/p>\n\n\n\n
It’s just amazing with paratha, thepla, or any Indian Flatbread! So next time you get some raw mangoes, make this sweet and spicy mango chutney; I am sure you will love it as much as we did.<\/p>\n\n\n\n
Why do I love this aam ki Launji?<\/strong><\/h2>\n\n\n\n
A fuss-free, simple, quick, easy-to-make, delicious, and super addictive<\/li>
Naturally vegan<\/li>
Ready in under 20 minutes<\/li>
Goes well with rice, paratha, and dal-chawal.<\/li>
Made with basic ingredients<\/li>
Stays fresh for up to a month in the refrigerator<\/li><\/ul>\n\n\n\n
Ingredients required<\/strong><\/h2>\n\n\n\n
Raw Mangoes: Use fresh and firm raw green mangoes. Avoid the ones that have black and soft patches. You can find raw mangos easily in Indian stores.<\/li>
Jaggery (Gud) – It adds a sweetness that perfectly complements the tanginess of raw mangoes. You can substitute Jaggery with brown sugar, raw cane sugar, or coconut sugar.<\/li>
Whole spices – Kalonji (onion seeds), saunf (fennel seeds), Methidana (Fenugreek seeds), Rai (Mustard seeds), and Jeera (Cumin seeds).<\/li>
Other Spices: You will also need salt, Hing (asafetida), turmeric powder, and red chili powder. Skip adding asafetida for a gluten-free version.<\/li>
Oil – Use your choice of oil.<\/li><\/ul>\n\n\n
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Step-by-step process<\/strong><\/h2>\n\n\n\n
Wash and peel the mangoes and then slice them into cubes. Set them aside.<\/li>
Heat oil in a pan over medium-high heat.<\/li>
When the oil is hot, add hing, kalonji, mustard seeds, cumin seeds, fenugreek seeds, and saunf, and let them crackle for 4-5 seconds.<\/li>
Then add the cut mango cubes and toss to combine well with the whole spices.<\/li>
Add in the turmeric powder, salt, and red chili powder. Toss to combine until all the mango pieces are well coated with the spices. Cook for 1-2 minutes.<\/li><\/ul>\n\n\n
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Then add in the Jaggery and water. Mix well.<\/li>
Cover the pan with a lid and cook it for around 8 minutes on medium heat. Stir a few times while cooking.<\/li>
Note: Do not overcook the mangoes; otherwise, the launji will get mushy. The mangoes must be cooked but should still have a bite to them.<\/li>
After 8 minutes, the mango pieces will be soft. If you see too much water in it, increase the heat and let it all simmer for another minute or so until the chutney thickens slightly.<\/li>
Remove the pan from heat and allow it to cool. The chutney will thicken more as it cools down.<\/li>
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