Aam ki Launji
raw mango cooked down with jaggery, fennel and nigella into a sweet-sour relish
Allergens in Aam ki Launji: mustard.
Ingredients
Quantities for 6.
- 500g, peeled and cut into 2cm chunks Raw Mangofirm and sour, not turning ripe
- 180g, grated Jaggeryadjust to how sour the mangoes are
- 2 tbsp Mustard Oil
- 1.5 tsp Fennel Seeds
- 1/2 tsp Nigella
- 1/4 tsp Fenugreek Seedsjust a few seeds, for the bitter note
- 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 2, broken Dried Red Chillioptional
- 3/4 tsp Salt
- 200ml Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Taste a sliver of the raw mango before you start. A very sour mango needs the full 180g of jaggery; a milder one needs closer to 120g.
- Grate or chop the jaggery so it melts evenly. A solid lump sinks and scorches on the base of the pan.
- Heat the mustard oil to smoking point and let it settle before adding the seeds, or the launji will taste raw and pungent.
Method
- Heat the mustard oil in a kadhai until it just smokes, then lower the heat and let it cool for 30 seconds.
- Add the fenugreek seeds first and let them go one shade darker, then the fennel, nigella and cumin. They should sizzle and smell toasty within 20 seconds.Fenugreek turns bitter fast. Count to five and move on.
- Add the hing and broken red chillies, stir once, then tip in the mango chunks.
- Stir in the turmeric, chilli powder and salt and toss the mango in the oil for 3 minutes until the edges look glossy.
- Pour in 200ml water, cover, and cook on low heat 10 minutes until the mango is tender but the chunks still hold.Poke a piece with a knife tip. It should give without falling apart.
- Add the jaggery and stir until it melts completely. Uncover and simmer 8-10 minutes.
- Cook until the syrup coats the back of a spoon and a line drawn through it on the pan base closes slowly. It thickens further as it cools, so stop while it still looks slightly loose.Overcooked launji sets hard in the jar and cannot be rescued.
- Cool completely before jarring. Serve alongside dal baati, puri or paratha.
Storage
Cools into a thick relish that keeps 3 weeks refrigerated in a clean, dry jar. Always use a dry spoon. Sugar and sour mango make this a genuine preserve and it is often kept out in summer, but the sugar concentration here has not been measured, so the fridge is the figure to rely on.
Nutrition Good estimate
One serving of Aam ki Launji (146 g) is about 216 calories, or 148 calories per 100 g.
Low protein: 1 g a serving, 2% of the calories
| Per serving146 g | Per 100 g | |
|---|---|---|
| Calories | 216 kcal | 148 kcal |
| Protein | 1.1 g | 1 g |
| Carbohydrate | 43.9 g | 30 g |
| of which sugars | 41.4 g | 28 g |
| Fibre | 2.1 g | 2 g |
| Fat | 5.4 g | 4 g |
| of which saturated | 0.6 g | 0 g |
| of which unsaturated | 4.2 g | 3 g |
Nearest database match used for asafoetida, jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Rajasthani recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.