Aam Ki Launji | How To Make Aam Launji
Indian cuisine is a treasure trove of flavors, with each dish offering a unique taste that reflects the diverse culture of the country. One such gem is Aam Ki Launji, a delectable mango chutney that beautifully balances sweet, spicy, and tangy flavors. This traditional dish is especially popular in North India and is typically enjoyed during the summer months when mangoes are in season. In this blog, we will delve into the history, cultural significance, and a step-by-step recipe to make the perfect Aam Launji at home.
History Of Aam Ki Launji Recipe:
Mangoes, known as the "king of fruits" in India, have a special place in Indian cuisine and culture. They are celebrated not only for their delightful taste but also for their nutritional benefits. Mangoes are rich in vitamins A and C, as well as fiber and antioxidants. The use of mangoes in Indian cooking dates back to ancient times, with various dishes showcasing this versatile fruit.
Aam Ki Launji, a tangy mango chutney, has its roots in the northern regions of India, particularly in states like Uttar Pradesh, Rajasthan, and Punjab. This dish traditionally prepared using raw mangoes, which are available in abundance during the summer season. The combination of raw mangoes with spices and jaggery creates a symphony of flavors that is both refreshing and appetizing.
Ingredients:
- 2 - Large raw mangoes
- 1/2 Cup - jaggery (or brown sugar)
- 2 tbsp - oil
- 1 tsp - mustard seeds
- 1/2tsp - fenugreek seeds
- 1/2 tsp - nigella seeds
- 1 tsp - fennel seeds
- 1 tsp - cumin
- 1/2tsp - turmeric powder
- 1 tsp - red chili powder
- 1/2 tsp - coriander powder
- 1 tsp - garam masala
- salt to taste
- 1/2 cup - water
Equipments :
- Mixer Grinder of any type Buy now
- Any Utensil Like Bowl Buy now
- Teaspoon Buy now
- And Ingredients As Given Below
How To Make Aam Ki Launji :
1. Preparing the Mangoes : First of all, wash the mangoes thoroughly, then peel the skin of all the mangoes, then cut the mangoes into thin slices or small cubes depending on your preference. Discard the seeds.
2. Cooking the Spices : In a heavy-bottomed pan or kadhai, heat oil on medium flame. Mustard oil is best but you can use any cooking oil of your choice. When the oil is hot, add mustard seeds, fenugreek seeds, nigella seeds, fennel seeds and cumin seeds. Allow the seeds to pop and release their aroma, which should take about 1-2 minutes.
3. Adding the Mangoes : Now after saying all this, put the mangoes in the pan or add all the ingredients in small quantities on top of the mangoes and cook for 3-4 minutes till the mangoes become soft.
4. Incorporation of spices : After this add turmeric powder, red chili powder, coriander powder and salt to the mango. Mix everything well to make sure the mangoes are evenly coated with the spices. Cook for an additional 2-3 minutes, stirring occasionally, to prevent the spices from burning.
Read More :
5. sweetening was launji : Now, add. If jaggery is not available, you can use brown sugar instead. Add water and stir well to dissolve the jaggery.
6. Boil the sauce : Lower the flame and cover the pan. Let the mango launji cook for 15-20 minutes or until the mangoes are completely cooked and the chutney has thickened to your desired consistency. Make sure to stir in between to prevent sticking and cook evenly.
7. Ready Aam Ki Launji : Let the mango launji cool to room temperature. Pour it into a clean, airtight container and store it in the refrigerator. Mango launji can be enjoyed immediately, but its flavor will deepen if it is left to ripen for a day or two.
More Chutney Recipes:
Aam ki Launji is a delicious and tangy raw mango chutney popular in North India. Made with green mangoes, jaggery, and a blend of aromatic spices like fennel seeds, nigella seeds, and mustard seeds, it offers a perfect balance of sweet and sour flavors. This relish pairs well with parathas, rice, or as a side dish, adding a refreshing zest to any meal.
- 300 Gram mangoes
- 1/2 cup jaggery
- 1 tbsp Oil
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp nigella seeds
- 1 tsp fennel seeds
- 1/2 tsp cumin
- 1 tsp red chili powder
- 1 tsp Turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp Chaat Masala
- Salt to taste
- 1/2 cup Water
Peel the raw mango and cut it into small pieces.
Heat oil in a pan over medium heat.
Add fennel, nigella and fenugreek seeds. Fry for a few seconds until fragrant
Add turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté for a few more seconds.
Add the sliced mangoes to the pan and mix well with the spices.
Add water and salt, and bring the mixture to a boil.
Lower the flame, cover and cook until the mangoes become soft and the water reduces to half.
Add the grated jaggery and stir until it melts and combines well with the mango mixture.
Remove from heat and let it cool slightly. Aam Launji can be served warm or at room temperature.
It can be stored in an airtight container in the refrigerator for up to a week.
Servings 4
- Amount Per Serving
- Calories 60kcal
- % Daily Value *
- Sodium 120mg5%
- Total Carbohydrate 15g5%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 1g2%
- Vitamin C 10 mg
- Calcium 15 mg
- Iron 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Choose the right mango:
Use raw, firm mangoes for best texture and tartness. Avoid overripe mangoes, as they will not impart the desired tart flavor.
Spice Level:
Adjust the amount of red chili powder according to your heat tolerance. You can also add green chillies for additional taste.
storage:
Keep the launji in an airtight container and keep it in the refrigerator. This may last for a week. Make sure it cools completely before storing to avoid condensation and spoilage.