Aam Ki Launji Pickle Recipe – Sweet & Spicy Mango Pickle

  • 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 A,, 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.

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