- 300 g Raw Mango
- 2 tablespoon mustard oil
- ½ teaspoon saunf fennel seeds
- ¼ teaspoon Fenugreek seeds methi dana
- ¼ teaspoon mustard seeds rai
- ¼ teaspoon nigella seeds kalonji
- Salt to taste
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 25 ml Liquid jaggery or 1tbsp Gud or sugar
Heat mustard oil in a pan till it is slightly smoky.
Reduce the heat to low and add all whole spices.
When spices start to crackle add turmeric powder, salt and red chili powder.
Add ¼ cup of water and allow it to come to boil.
Add cut raw mango slices to the pan and cook them covered on low heat for 6-7 minutes.
Take off the lid and add jaggery or liquid jaggery and mix well.
Cook for a minute or so and switch off the heat.
Take Aam ki launji out on to a plate and serve with any Indian meal.
This is Instant Aam Launji recipe in which I added water to keep the amount of sugar low. It stays well in fridge for 5-6 days.
If you want to keep it for longer period skip the water and increase the amount of sugar to three times, but that would be more sweet than sour.
Calories: 53kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 56mg | Fiber: 1g | Sugar: 6g | Vitamin A: 405IU | Vitamin C: 11mg | Calcium: 3mg | Iron: 1mg