Instant sweet and sour Mango pickle recipe /Aam ki meethi launji

This sweet Mango pickle is loved by all, from kids to grown-ups…as no one can resist its finger licking taste J

Aam ki launji or kairi ki launji is a popular North Indian, summer special preparation. It’s a sweet and tangy pickle made with sliced mangoes. Quick and easy pickle that tickles your palate!!

This pickle can be made very quickly. When mango season is around, you can make this every other day and enjoy it fresh. It can be stored in air tight container in refrigerator for 2 wks.

Step by step Aam ki launji recipe:

1. Rinse and wipe the mangoes well with a kitchen towel. Dice the mangoes in small pieces and discard the seeds.
   
2. Pour oil in a pan and heat it. Then add cumin seeds (jeera) and asafoetida (hing) followed by meethi dana, kalonji and fennel seeds (sauf).
   
3. Then add in the turmeric powder (haldi) and red chili powder.
   
4. Add all the diced raw mangoes.
   
5. Sprinkle salt as per taste and Mix everything well.
   
6. Cover the pan and cook until the mango pieces turn soft. Keep stirring in between.
   
7. Once the mangoes looks cooked and in the crushed jaggery or sugar and mix well until the jaggery melts.
   
8. Cook for another 2 minutes and you are done. The sweet and sour mango pickle is ready to be served.
   

Instant sweet and sour Mango pickle/Aam ki launji recipe below:

Aam launji recipe Prep time Cook time Total  5 min  10 min  15 min Aam ki launji- A raw mano pickle tempered with fennel and nigella seeds and simmered with spices and jaggery or sugar AUTHOR: Monali RECIPE TYPE: Side, pickle CUISINE: Indian SERVES: 4 INGREDIENTS (measuring cup used, 1 cup=237 ml) 2 small raw mangoes/ 1 tsp. fennel seeds/sauf ½ tsp nigella seeds/kalonji ¼ tsp cumin seeds/jeera ¼ tsp mustard seeds ¼ tsp fenugreek seeds A pinch of asafoetida 1 tsp red chili powder ¼ tsp turmeric powder/haldi 3-4 tbsp. jaggery/gur or sugar Salt to taste 2 tbsp. oil DIRECTION Rinse and wipe the mangoes well with a kitchen towel. Dice the mangoes in small pieces and discard the seeds. Pour oil in a pan and heat it. Then add cumin seeds (jeera), mustard seeds and asafoetida (hing). Now add fenugreek seeds (meethi dana), nigella seeds (kalonji) and fennel seeds (sauf). Then add in the turmeric powder (haldi) and red chili powder. Add all the diced raw mangoes. Sprinkle salt as per taste and Mix everything well. Cover the pan and cook until the mango pieces turn soft. Keep stirring in between. Once the mangoes looks cooked and in the crushed jaggery or sugar and mix well until the jaggery melts. Cook for another 2 minutes and you are done. The sweet and sour mango pickle is ready to be served. Store in a jar, when cool down completely. NOTES If you get slightly ripen mangoes for making this chutney, then peel them before using. As I have got tender skin mangoes, I kept the skin on. The amount of jaggery or sugar may vary according to the sourness of mangoes.  SERVING SUGGESTION Serve with any snack, starter or a side dish with meal. Kids just love it. Roll it in a plain paratha or roti and relish it. It can also be served with any stuffed paratha or thepla. You can carry it with your on an outing or long distance travel.