Aam Ki Launji Pickle Recipe – Sweet & Spicy Mango Pickle
Aam Ki Launji is a delectable North Indian pickle made with raw mangoes, jaggery, and a fragrant blend of spices that balance the tanginess of mango with a lovely sweetness. This delicious combination creates the perfect accompaniment to an array of dishes, from roti to paratha, and even rice-based meals. The simplicity of the recipe belies the complexity of flavors, as the spices enhance the mango’s natural tartness and the jaggery brings in a smooth sweetness. A truly versatile pickle, Aam Ki Launji pairs wonderfully with traditional Indian meals and makes an exceptional treat when served with a hot, crispy paratha and a refreshing cup of ginger tea.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Mango (peeled and chopped) | 500 grams |
| Jaggery | 1/4 cup |
| Red Chilli Powder | 1/2 teaspoon |
| Salt | To taste |
| Sunflower Oil | 1 tablespoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Fenugreek Seeds (Methi) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Black Salt (Kala Namak) | To taste |
| Garam Masala Powder | 1/2 teaspoon |
Nutritional Information (Approx.)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 85 kcal |
| Carbohydrates | 23 g |
| Protein | 0.6 g |
| Fat | 3.6 g |
| Fiber | 2.4 g |
| Sugars | 14 g |
| Sodium | 150 mg |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 10
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Instructions
Step 1: Prepare the Mango
To begin, wash and wipe the raw mangoes thoroughly. Peel the mangoes and chop them into wedges, setting them aside for later use. The choice of mango is crucial – select a firm, unripe mango to ensure the best texture and tartness for this recipe.
Step 2: Temper the Spices
In a medium-sized pan, heat the sunflower oil over medium heat. Once the oil is hot, add the cumin seeds (jeera), fenugreek seeds (methi), and fennel seeds (saunf). Allow them to sizzle and release their fragrant oils, which will infuse the oil with flavor. This step is essential for bringing out the deep, aromatic qualities of the spices.
Step 3: Add Asafoetida and Turmeric
To the sizzling spices, add the asafoetida (hing) and turmeric powder (haldi). Stir the mixture well, allowing the spices to cook for a few seconds. The turmeric will add a beautiful golden hue to the pickle, while the hing lends its characteristic aroma to the dish.
Step 4: Cook the Mango
Next, add the raw mango wedges to the pan. Stir the mango pieces well to coat them in the fragrant spice mixture. At this point, add about three-fourths of a cup of water to the pan. This will help cook the mango and create a delicious, flavorful sauce. Season with salt, black salt (kala namak), and red chilli powder. Mix everything thoroughly, ensuring that the spices and water are evenly distributed.
Step 5: Cook the Mangoes
Cover the pan with a lid and allow the mangoes to cook on medium heat for about 10 minutes. Stir occasionally to check on the progress. Depending on the ripeness and firmness of the mangoes, this step may take slightly longer. The mangoes should soften but still hold their shape.
Step 6: Add Jaggery and Garam Masala
Once the mangoes have softened, open the lid and add the jaggery (gur) to the mixture. Stir to combine, ensuring that the jaggery dissolves completely into the cooking liquid. Add the garam masala powder to this mixture for that final layer of warmth and complexity. Let the Aam Ki Launji simmer for another 5-10 minutes until the jaggery has fully melted and the sauce has thickened to a syrupy consistency.
Step 7: Cool and Store
Once the pickle has thickened and the mangoes are perfectly tender, switch off the flame and allow the mixture to come to room temperature. This cooling step is important, as it helps the flavors to meld together.
Transfer the cooled Aam Ki Launji pickle into a glass jar or bottle and refrigerate it. The pickle will continue to develop flavor over time and can be stored for up to 2-3 weeks. The jaggery will impart a rich sweetness to the tangy mangoes, and the spices will bring out a deep, satisfying flavor profile.
Step 8: Serve
Serve your homemade Aam Ki Launji pickle with a hot Tawa Paratha or enjoy it alongside a plate of warm rice. It’s the perfect accompaniment to a complete North Indian meal or as a flavorful side dish for any occasion. Pair it with a cup of Adrak Chai (Indian Ginger Tea) for a traditional, heartwarming breakfast.
Tips for the Perfect Aam Ki Launji Pickle
- Mango Selection: For the best results, use a firm, unripe mango that is not too soft. This will give the pickle its signature texture and allow the mangoes to retain their shape even after cooking.
- Spices: Adjust the level of red chili powder according to your preference for spiciness. You can also add a pinch of sugar if you prefer a sweeter pickle.
- Storage: Ensure the jar is completely dry before storing the pickle. This will help it last longer and prevent the growth of bacteria.
- Jaggery: The jaggery used should be fresh and moist to ensure it dissolves easily in the mixture. If using hardened jaggery, break it into smaller pieces before adding it to the pan.
Variations to Try
- Add Garlic: For an extra punch, you can add crushed garlic along with the spices for a more robust flavor.
- Chili Infusion: If you prefer a spicier pickle, add whole dried red chilies while cooking the spices.
- Other Fruits: Experiment with adding fruits like green apples or raw papaya for a tangier variation of this pickle.
Conclusion
Aam Ki Launji is a timeless Indian pickle that brings together the sweet, sour, and spicy flavors that are so characteristic of traditional Indian cuisine. With the delicate sweetness from jaggery and the boldness of the spices, this pickle will elevate your meals to a whole new level. Whether enjoyed with paratha or as a side with dal and rice, it’s bound to become a favorite in your culinary repertoire.
