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A delightful North Indian sweet and sour mango relish, perfect for summer. This instant pickle combines tangy raw mangoes with sweet jaggery and aromatic spices, creating a burst of flavor that pairs wonderfully with parathas and rice.
For 8 servings
Prepare the Mangoes
Temper the Spices
Cook the Mangoes
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A delightful North Indian sweet and sour mango relish, perfect for summer. This instant pickle combines tangy raw mangoes with sweet jaggery and aromatic spices, creating a burst of flavor that pairs wonderfully with parathas and rice.
This north_indian recipe takes 35 minutes to prepare and yields 8 servings. At 195.46 calories per serving with 0.98g of protein, it's a beginner-friendly recipe perfect for side.
Add Jaggery and Simmer
Finish and Store
You can replace jaggery with an equal amount of granulated sugar or brown sugar. The color and flavor profile will be slightly different.
For extra texture and sweetness, add a handful of raisins or chopped dates along with the jaggery.
Add 1/2 teaspoon of dry ginger powder (sonth) along with the other powdered spices for a warm, pungent kick.
For a more aromatic version, add 1-2 dried red chilies and a bay leaf to the tempering oil.
The blend of spices like fennel seeds, hing (asafoetida), and fenugreek seeds is known in traditional Indian cooking to stimulate digestive enzymes and promote gut health.
Raw green mangoes are an excellent source of Vitamin C, an antioxidant that helps boost the immune system and protect the body against free radicals.
Raw mangoes are known to have cooling properties that help protect against the intense heat of summer and prevent dehydration by replenishing sodium chloride and iron.
Using jaggery instead of refined white sugar provides trace minerals like iron and magnesium. While still a sugar, it is a less processed and more nutritious alternative.
When stored in a clean, dry, airtight glass jar in the refrigerator, Aam ki Launji stays fresh for up to 3 weeks.
Yes, you can substitute jaggery with an equal amount of sugar. However, jaggery provides a more traditional, earthy flavor and a darker color to the launji.
If your launji is too thick, simply add a few tablespoons of hot water and gently reheat it on low heat until you reach the desired consistency. Let it cool again before storing.
The best mangoes for Aam ki Launji are firm, sour, raw green mangoes, often called 'kairi' or 'totapuri'. Avoid mangoes that have started to ripen as they will be too sweet and soft.
Aam ki Launji can be considered moderately healthy. It contains vitamins from mangoes and digestive benefits from spices. However, it is high in sugar due to the jaggery, so it should be consumed in moderation as a condiment.
A 1/4 cup serving of Aam ki Launji contains approximately 150-170 calories, primarily from the jaggery and mangoes.