The Aam Ki Launji Pickle Recipe is a simple finger licking pickle made from fresh raw mangoes. The addition of methi seeds along with the hing, jaggery and other spices makes this dish stand out with perfection.
It is a popular pickle recipe in Northern India and is a must try recipe when mangoes are in season. You can store this Aam Ki Launji in an airtight container in the fridge for months.
Serve the Aam Ki Launji Pickle Recipe with Tawa Paratha Recipe - Plain Paratha and a cup of Adrak Chai Recipe - Indian Style Ginger Tea for a complete weekday breakfast.
If you like this Aam Ki Launji Pickle Recipe, try more pickle recipes like
Cuisine: North Indian Recipes
Course: Side Dish
Diet: Vegetarian
Equipments Used: Mortar Pestle Set Natural Stone, Saucepan With Handle (Tea/Sauces), Glass Mixing Bowl, Tadka Pan (Seasoning Pan)
Cooks in 25 M
Total in 35 M
To begin making Aam Ki Launji Pickle Recipe, wash and wipe the mango, cut into wedges and set aside.
Heat a pan with oil on medium heat, to this add the cumin seeds, fenugreek seeds, fennel seeds and allow them to sizzle.
To this add hing and turmeric powder.
Now add the freshly cut raw mango wedges and give it a good stir.
To this mango mixture, add about three fourth cup of water, salt, black salt and red chilli powder.
Mix thoroughly until the mixture is well combined.
Cover and cook the mangoes for about 10 minutes on medium flame until it has softened. Sometimes it will take a little longer based on how raw the mangoes are.
Open the lid, add the jaggery and garam masala. Stir to combine.
Cook the Aam Ki Launji until the jaggery has completely melted and the mixture has thickened.
Switch off the flame and allow the Aam Ki Launji Pickle to come to room temperature.
Refrigerate the Aam Ki Launji Pickle Recipe in a glass bottle for about 2 to 3 weeks and use as required.
Serve the Aam Ki Launji Pickle Recipe with Tawa Paratha Recipe - Plain Paratha and a cup of Adrak Chai Recipe - Indian Style Ginger Tea for a complete weekday breakfast.