Aam Ki Launji, A Tangy Mango Chutney To Try This Summer Season
Times Now Digital, Sakshi Arora
Aam ki launji
Aam ki launji is a delightful and tangy condiment that is prepared with green mangoes, jaggery and simple spices. This flavourful side dish is prepared in almost every north Indian household during summer season and it can be served with breakfast or parathas for a change.
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Mango dishes
Mango is a perfect summer treasure trove that will help you make perfect dishes that is sure to please every palate. Some of the perfect dishes to prepare with mango include raw mango rice, raw mango chutney, green mango kadhi, aam panna, mango smoothie and more for a change.
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Benefits of mango
Mango season brings about cravings and a ton of health benefits, considered perfect for every individual. This tropical delight is packed with essential vitamins and nutrients and is believed to be consumed in moderation. From improving digestion to boosting immunity, this summer fruit is a must-have.
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Ingredients
500g raw mangoes, 3 tbsp oil, 2 tsp salt, 2 tsp Kashmiri red chilli powder, 2 tsp fennel seeds, ½ tsp asafoetida, ½ tsp nigella seeds, 1 cup water, 1 ½ cups crumbled jaggery
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Step 1
To prepare this wholesome aam ki launji at home, start by warming 3 tbsp of oil in a pan over medium-high heat. Once the oil is hot, add a pinch of asafoetida, nigella seeds, and fennel seeds. Allow them to crackle for a few seconds until aromatic, and give them a gentle stir.
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Step 2
Next, stir in the raw mango wedges. Sprinkle over 2 tsp of salt and 2 tsp of Kashmiri red chilli powder. Stir well, making sure every piece of mango is nicely coated. Allow it to cook for a minute or two. The mangoes will start absorbing the spices.
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Step 3
Now, pour in one cup of water and stir to combine. Cover the pan with a lid, then reduce the heat to low. Let the mangoes simmer for about 10-12 minutes, stirring them now. We need to soften the mangoes without turning them mushy.
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Step 4
Once the mangoes are cooked just right, add one and a half cups of crumbled jaggery. Stir constantly as it melts into the pan and ensure that the mixture turns thick, shiny, and sticky. Cover it back with a lid and cook for another 3-4 minutes to allow the flavours to blend.
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Step 5
Finally, remove the pan from the heat and allow the launji to cool at room temperature. Serve the launji as a side with your main meal, or enjoy it cold from the fridge. The dish tastes better the next day, once the spices and sweetness have combined evenly. Serve and enjoy!
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