Aam Ki Launji Recipe: A North Indian Delight with Mangoes and Spices
Aam Ki Launji is a traditional and flavorful North Indian side dish that brings the sweetness of mangoes together with a medley of aromatic spices. This tangy, spicy, and subtly sweet concoction is typically made during mango season, offering a unique burst of flavors with every bite. Often paired with parathas for breakfast or served alongside a variety of meals, Aam Ki Launji is a versatile addition to your culinary repertoire.
The recipe incorporates the earthy taste of fenugreek seeds, the subtle bitterness of raw mangoes, and the sweetness of jaggery, all spiced up with red chili powder, turmeric, and garam masala. Whether you enjoy it as a side dish for lunch or as an accompaniment to your favorite meals, Aam Ki Launji brings a perfect balance of flavors. Moreover, it can be stored for later, allowing you to enjoy this delectable dish throughout the year.
Aam Ki Launji Recipe – Detailed Instructions and Ingredients
Course: Side Dish
Cuisine: North Indian
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 4-5
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Mango | 500 grams (peeled and chopped) |
| Jaggery | 1/4 cup |
| Red Chili Powder | 1/2 teaspoon |
| Salt | To taste |
| Oil | 1 tablespoon |
| Asafoetida | 1/2 teaspoon |
| Fenugreek Seeds | 1/4 teaspoon |
| Cumin Seeds | 1 teaspoon |
| Fennel Seeds | 1 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Black Salt or Rock Salt | To taste |
| Garam Masala Powder | 1/2 teaspoon |
Instructions
-
Prepare the Mangoes:
Start by thoroughly washing and cleaning the raw mangoes. Once clean, peel the mangoes and chop them into wedges, then set them aside for later use. -
Heat the Spices:
In a deep pan, heat 1 tablespoon of oil over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds, 1/4 teaspoon of fenugreek seeds, and 1 teaspoon of fennel seeds. Allow these spices to crackle, releasing their aromatic oils. -
Add Asafoetida and Mangoes:
Add 1/2 teaspoon of asafoetida and 1/2 teaspoon of turmeric powder to the pan. Stir the mixture for about a minute, ensuring the spices are well blended. Next, add the mango wedges to the pan and stir to coat them in the spiced oil. -
Cook the Mangoes:
After 1 minute of stirring, pour in approximately 3/4 cup of water. Add salt, black salt (or rock salt), and red chili powder to taste. Stir everything together and cover the pan with a lid. Let the mangoes cook for about 10 minutes, until they soften and the flavors meld together. -
Add Sweetness and Spice:
After 10 minutes, open the lid and add 1/4 cup of jaggery and 1/2 teaspoon of garam masala powder. Stir to mix everything thoroughly. Continue cooking the mixture until it thickens, which should take another 5-7 minutes. -
Cool and Store:
Once the Aam Ki Launji reaches a thick consistency and the mangoes are tender, turn off the heat. Allow the dish to cool completely. Once cooled, transfer it to a glass bottle or jar for storage. -
Serve and Enjoy:
Aam Ki Launji is now ready to be enjoyed! Serve it as an accompaniment with Aloo Pyaaz Ki Sabzi and Ajwain Puri for a perfect North Indian lunch. Alternatively, you can enjoy it with any other meal of your choice or as a refreshing breakfast side dish with parathas.
Tips and Variations:
- Adjusting Sweetness and Spice: The sweetness from the jaggery can be adjusted according to your preference. If you prefer a sweeter flavor, add a bit more jaggery. Similarly, you can increase or decrease the red chili powder to suit your spice tolerance.
- Storage: Aam Ki Launji can be stored in an airtight container in the refrigerator for up to 2 weeks. The flavors continue to develop and improve over time.
- Mango Varieties: While raw mangoes are essential for this recipe, you can try different varieties based on availability to experiment with flavors.
Enjoy the burst of tangy and sweet flavors with this traditional Aam Ki Launji recipe, a must-try side dish for any meal.
