Sweet and Tangy Indian Mango Pickle
Ingredients
- 500 grams raw mango
- 2 teaspoons oil
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon carom seeds
- 1/2 teaspoon black cumin seeds
- Pinch of asafoetida
- Salt to taste
- 1/4 cup water
- 1/4 cup plus 2 tablespoons jaggery
- 1 tablespoon Kashmiri red chili powder
- 1 teaspoon black salt
Preparation
Peel and cut raw mango into medium-sized pieces and set aside.
Heat a pan over medium heat.
Add oil to the pan.
Add fennel seeds, mustard seeds, fenugreek seeds, carom seeds, and black cumin seeds.
Add a pinch of asafoetida to the pan.
Add the raw mango pieces and salt.
Add water and cook with the lid on for about 10 minutes until the mango is half cooked.
Add jaggery and Kashmiri red chili powder.
Cook on medium flame until the jaggery melts and the mixture thickens; it will thicken further as it cools.
Turn off the heat and add black salt, then mix well.
Notes
Aam ki launji is versatile and can be enjoyed with rice, roti, parathas, or as a topping for chaat.
It offers health benefits as mangoes are rich in vitamins A and C, and spices like cumin and mustard seeds aid digestion.
