Aam Ki Launji Recipe

Cooking Directions

• STEP 1.Peel and chop the raw mangoes into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida. Cook until the seeds start to crackle.
• STEP 3.Add the chopped mangoes, jaggery, red chili powder, turmeric powder, and salt. Mix well.
• STEP 4.Cook the mixture on low heat until the mangoes are soft and the chutney thickens.
• STEP 5.Add vinegar and cook for another 2-3 minutes.
• STEP 6.Remove from heat and let the chutney cool completely before transferring it to a jar.
• STEP 7.Store in the refrigerator and serve chilled.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best flavor.
• Adjust the amount of jaggery and red chili powder according to your taste preferences.
• You can add roasted cumin powder and black salt for additional flavor.

Storage and Serving

• Store the chutney in a clean, airtight jar in the refrigerator for up to 2 weeks.
• Serve the chutney as a side dish with Indian meals, or as a condiment for sandwiches, wraps, and snacks.
• You can also use this chutney as a topping for chaats and salads.