Aam Ki Launji Pickle Recipe – Sweet & Spicy Mango Pickle
Description
Aam Ki Launji is a delectable and flavorful North Indian pickle made from fresh raw mangoes. This sweet and spicy concoction is a perfect balance of tangy, spicy, and sweet flavors, enhanced by the unique combination of methi seeds, asafoetida (hing), jaggery, and various other spices. The result is a dish that’s both aromatic and mouthwatering. This easy-to-make pickle is an ideal accompaniment to Indian meals, adding an extra layer of flavor to your side dishes.
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Mango (Raw), peeled and chopped | 500 grams |
| Jaggery | 1/4 cup |
| Red Chilli Powder | 1/2 teaspoon |
| Salt | To taste |
| Oil | 1 tablespoon |
| SSP Asafoetida (Hing) | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 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 |
Preparation Time:
10 minutes
Cooking Time:
25 minutes
Instructions
-
Prepare the Mangoes
Begin by washing and wiping the raw mangoes. Cut them into wedges and set them aside for later use. -
Heat the Spices
Heat a pan over medium heat and add the oil. Once the oil is hot, add cumin seeds, fenugreek seeds, and fennel seeds. Let them sizzle for a few seconds to release their flavors. -
Add the Aromatics
Immediately add the asafoetida (hing) and turmeric powder to the pan, allowing them to infuse their fragrance into the oil. -
Cook the Mangoes
Add the freshly cut mango wedges into the pan and stir to coat them in the spice mixture. Cook for a few minutes, stirring occasionally. -
Add Water and Spices
Pour in approximately 3/4 cup of water, followed by salt, black salt, and red chili powder. Mix everything well, ensuring the spices coat the mangoes evenly. -
Simmer the Mangoes
Cover the pan and let the mangoes cook on medium heat for about 10 minutes, or until they soften. The cooking time may vary depending on the ripeness of the mangoes, so check for tenderness. -
Add Jaggery and Garam Masala
Once the mangoes are soft, remove the lid and add the jaggery and garam masala. Stir to combine, and let the mixture simmer until the jaggery completely melts and the sauce thickens. -
Cool and Store
Once the pickle reaches your desired consistency, turn off the heat and allow it to cool to room temperature. Once cooled, transfer it to a glass jar or bottle. -
Refrigerate
Store the Aam Ki Launji Pickle in the refrigerator for 2 to 3 weeks. This pickle is best enjoyed with warm Tawa Paratha or your favorite Indian bread, and it pairs wonderfully with a cup of Adrak Chai (Indian Ginger Tea) for a complete, flavorful meal.
Serving Suggestions
This Aam Ki Launji Pickle makes for a delightful side dish. Serve it with Tawa Paratha for a classic Indian breakfast or alongside any Indian meal to add a burst of flavors. The sweetness from the jaggery combined with the tanginess of the raw mango and the heat from the spices makes it a truly irresistible accompaniment.
Enjoy this tangy, spicy, and sweet Aam Ki Launji Pickle for a taste of North India in every bite!
