Today we have brought for you mango Launji Recipe which you will like very much.

Mango Launji Recipe is usually made and eaten in every household in India. And it is also very easy to make.

It is made and eaten with very few ingredients. So you must make it too.

How To Make Mango Launji Recipe?

Very spicy and sour sweet chutney made from raw mango, which is also known as Mango Launji or Khat Mathiya.

It is very easy to make and you can store it and use it for a month, so isn’t it a fun recipe, with less effort, less ingredients and that too with jaggery instead of sugar, which is a better option.

So you must try this very tasty Mango Launji recipe, it tastes very yummy with Roti Paratha and you can also store it. So the recipe begins.

Make Mango Launji Recipe Indian Style

To make sweet and sour mango chutney or lounji, I have taken 2 kg of mango here.

I have used parrot puri mango here, you can use any mango in this.

These mangoes are easily available in Maharashtra and they are less sour, so I had washed the mango thoroughly and peeled it. After this we will cut it, so first cut this part. Remove it and then we will cut it into small pieces.

So if you want, you can also remove its peel.

If you want to make murabba then otherwise if you want to make this launji then you will have to cut it into such small pieces. I will cut it in such square shape. If you want, you can also cut it lengthwise.

So here, remove these seeds and after removing the seeds, you can cut it as per your choice, you can cut it according to the shape you like.

So here I am making it with the peel, only then it becomes more enjoyable to eat, so whenever you make Mango Launji. So wash the mango thoroughly, wipe it and then cut it. After cutting, expose it to sunlight for a while.

It will dry up a bit, otherwise your Launji will not last long, otherwise you can make it immediately.

How long will Aam Ki Launji Recipe last?

So what I have done here is I have cut 2 kg of mangoes.

Now we move to the next process where we will make it. So what we will do to make this is that first we will heat two spoons of oil in a pot or pan. Too much oil is not used in this.

As soon as the oil is hot, we will add one tablespoon of whole cumin seeds, half teaspoon of fenugreek, add one teaspoon of fennel and along with it, we will add half teaspoon of black cumin in it.

Add two to three dried red chillies and fry them in oil. If you like the taste of fennel more, then you can increase a little fennel in it.

The taste of fennel is very good in this, so I have added a little more. Now what will we do, we will add this mango in it, so I have not dried the mango in the sun etc. After cutting it, I am directly putting it in the pan like this. This chutney is It will take you maximum only half an hour to make, so I have included these two mangoes here.

Mix it well. What will we do after mixing? We will reduce the gas flame to low medium. Do not cook it on very high flame, otherwise moisture will start releasing from the mango immediately and it will become watery.

So we don’t have to do that, we have to swallow the mango.

So for three to four minutes we will let it soften a little like this, as soon as the mango here becomes soft a little like this. We will put the rest of the things in it. So we have to add some spices to it.

To make it spicy, what we will do is add half a teaspoon of turmeric powder, one teaspoon of red chili powder, add one teaspoon of salt or salt as per taste, salt is just to add saltiness.

Add one teaspoon roasted cumin powder, add a little black salt to make it even more spicy and then mix it all well.

So you will not get many flavors in it, meaning it will taste sour because of mango, then we will add jaggery in it.

It will be sweeter than chilli but a little salty than salt, you can’t understand but the taste will be very spicy and fun.

So after adding the masala here, we have mixed it well, now what we have to do is to add it here. Water: If you do not want to make watery mango launji then you can directly add jaggery or sugar and cook it for 5 minutes and turn off the gas.

I am making a slightly soft one here because your launji will always remain soft, so I have added one and a half cup of water from the measuring cup. After adding the water, mix it well and cover and cook for 3 minutes.

So mango launji is made in different ways, at some places water is not used at all, at some places the mangoes are mixed with sugar and kept overnight and cooked in the morning.

I am telling a different method here. So we have to soften the mango a little in water, after that we have to add jaggery in it. So instead of jaggery, you can also use sugar. Use sugar in the same quantity as you are using jaggery and I have given it here. Light colored jaggery has been used.

Due to which the color of our Launji will be good. If you use dark colored jaggery then it will be a little dark.

If you eat less sweets then use two and a half cups of jaggery and if you eat more sweets or want something a little bit spicy then you should use three cups of jaggery. I had just added two and a half cups of jaggery here.

But it seems that if I add half a cup more then it will be enjoyable, that is, when you are eating sweets then you should eat it well and you should taste it, so here I have added three cups of jaggery.

For perfect sweetness, use three cups of jaggery. If you eat less sweets, then use two and a half cups. Now we will cover the pan and let it cook on low flame until it becomes completely soft, then keep an eye on it for 10 to 12 minutes. It has to be cooked.

In between, remove the lid and mix it. When the texture of the mango starts looking like jelly, then we have to turn off the gas. So look here, the mango has started ripening, it has started looking soft. .

But not yet, we have to cook a little more, that means we don’t have to cook the vegetable like this, we have to get a perfect marmalade like texture.

So after watching the clock, you cook it on low flame for 12 minutes and it gets cooked perfectly. So back here, I mixed it once like this and see, this is our mango, it has started melting like jelly.

Look at this, neither here nor in this one, the color is not visible, so I will show you the steel one, by the way, steel utensils should not be used in non-stick, so look at this, the mango which is there has become transparent but we have to color it a little. If you want it to thicken, then cook it for 2 more minutes. I mixed it once every five minutes and after 2 minutes and 2 minutes, we will remove the lid of the pan and mix it once again.

So this is our mango launji, it is ready, you can see it here.

See, the gravy we had made has become very thick and jam-like. As soon as it cools down, it will become even thicker. So here we have to turn off the gas and then let it cool down. .

If you want, then put it in a plate a little like this and if water is coming out on the edges when you tilt it, it means you have to cook it further. Here, if it is completely cooked, then we will turn off the gas here and let it cool down. When it cools down, we will serve it.

So this is our Mango Launji, it is ready, it is spicy, sour and spicy, with lots of flavours, just look at it, it looks like jam.

So as I told that after cooling it will look even better and also I have used light colored jaggery due to which its color also looks very nice.

So our very tasty sweet and sour mango launji is ready. You can eat it comfortably for a month. If you want, keep it in the fridge or outside the fridge, it is perfect in both the places, it is not going to spoil.

So in summer, when raw mangoes are good and cheap, then by making this mango chutney, you can store it for a month. Children also like it and when you do not understand anything in the vegetable, then you can have it with paratha. Even if you eat, your heart will be happy, which means childhood is remembered.

For me, it is a very good childhood memory that when my mother used to make this in summers, it tastes very good with just roti, paratha or even with rice, so there are some dishes which are our childhood memories. There are memories of home.

So I still eat this mango chutney like this, meaning I forget that I have to diet and exercise. This is the one dish which takes me back to my childhood memories.

So maybe I am very emotionally connected to it, that is why I am talking so much, but believe me, when you make it, you will like it very much and children will also like it. So you must make this mango chutney, your family will like it very much.

If you like today’s recipe after trying it, then do not forget to share this recipe with your friends and family.

Best Mango Launji Recipe Indian Style | Aam Ki Launji Recipe

Recipe by NitishCourse: Vegetarian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1. Mango
2. Soup
3. Cumin
4. Dried Chillies
5. Sugar
6. Fenugreek
7. Black cumin
8. Oile
9. turmeric powder
10. Roasted cumin powder
11. Salt to taste
12. Water

Directions

So our very tasty sweet and sour mango launji is ready. You can eat it comfortably for a month. If you want, keep it in the fridge or outside the fridge, it is perfect in both the places, it is not going to spoil
Look at this, neither here nor in this one, the color is not visible, so I will show you the steel one, by the way, steel utensils should not be used in non-stick, so look at this, the mango which is there has become transparent but we have to color it a little. If you want it to thicken, then cook it for 2 more minutes. I mixed it once every five minutes and after 2 minutes and 2 minutes, we will remove the lid of the pan and mix it once again.

Notes

The use of all the ingredients is described above step by step. Look carefully

Best Mango Launji Recipe Indian Style | Aam Ki Launji Recipe