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Mango Memories: Rajasthani Aam Ki Launji


Mar 05, 2017

PREPARATION TIME

COOKING TIME

SERVES

NA

PREPARATION LEVEL

Easy

Summer is almost here, and so are mangoes! And what better way to eat them than pickles and chutneys?

INGREDIENTS

    4 cups raw mangoes , peeled and cut into wedges
    3 tbsp oil
    1/2 tsp heeng/ asafoetida
    1/2 tsp kalonji/ nigella seeds
    2 tsp saunf/ fennel seeds
    2 tsp salt
    2 tsp red chilli powder
    1 cup water
    1 & 1/2 cup gur/ jaggery, crumbled

DIRECTIONS

1. Heat oil in a kadhai or pan.

2. When the oil is hot, add heeng, kalonji and saunf.

3. Fry for a few seconds and then add the raw mangoes.

4. Add salt and red chilli powder and mix.

5. Add water and cover and cook till mangoes are softened.

6. Add jaggery and cook till it melts.

7. Cover and cook for another minute.

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