How to make Aam Launji - Sweet and sour raw mango relish.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Raw mangoes (कच्चे आम), Sugar (चीनी)

Cuisine : Rajasthani

Course : Pickles, Jams and Chutneys

Aam Launji Recipe Card

Aam Launji
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Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

For more recipes related to Aam Launji checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Chhunda . You can also find more Pickles, Jams and Chutneys recipes like Green Chilli (Bhavnagri) Pickle, Ginger And Tomato Thuvaiyal, Sweet Date And Tamarind Chutney, Andhra Chicken Pickle.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Aam Launji Recipe

  • Raw mangoes 5 medium

  • Sugar

  • Salt to taste

  • Sugar 5 tablespoons

  • Turmeric powder 1/2 tablespoon

  • Oil 2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Onion seeds (kalonji) 1/2 teaspoon

  • Asafoetida a pinch

Method

Step 1

Peel mangoes, remove seed and cut into half inch pieces.

Step 2

Boil five cups of water in a pan, add salt, turmeric powder, half the sugar, mango pieces and blanch.

Step 3

Heat oil in another pan. Add cumin seeds, fennel seeds, onion seeds and asafoetida. Sauté till a nice aroma is given out. Drain the blanched mango pieces and add to the pan. Add the remaining sugar, adjust salt and mix well. Do not cook for long.

Step 4

Remove from the pan immediately and serve.