Launji : Tangy, Spicy and Sweet Chutney using Raw Mangoes Launji

–Note: Creating posts in bulk for existing pages so as to get benefit of Categories and other widgets

Serves: 4-5

500 gms raw mangoes
500 gms jaggery (brown) or 600 gms sugar
2-3 Table spoon oil
3/4 tea spoon Fenugreek seeds (methi dana)
1 tea spoon Fennel seeds (saunf)
1 tea spoon mustard seeds
1 1/2 tea spoon Onion seeds (kalonji)
1/4 tea spoon Turmeric powder
1 tea spoon Red chilli powder
Jaggery (gur),grated
A pinch Asaefoetida
Salt to taste

1. Peel mangoes, cut into small pieces (approx 1 inch).
–Note: There is an alternative way as well, intead of peeling mangoes cut mangoes into big pieces, dont throw mango seed and follow the remaining recipe.Chopped Mango
2. Heat oil in a non stick or heavy bottomed pan.
3. Crackle fenugreek seeds, fennel seeds, onion seeds and mustard seeds.Seeds
4. Add turmeric powder, red chilli powder asaefoeiteda and fry for 30 to 40 seconds on low heat.
5. Add mango pieces and mix well. Add Mango
6. Add about 50 ml water.Add water
7. Cook for 7-8 minutes.
8. Add jaggery or Sugar.DSC09434 Jaggrey
9. Cook for 5-6 minutes.
10. Remove from heat and cool.
11. Serve as accompaniment with Parathas, Chapati, Thepla or store in sterilized bottles.
–Note: It can be stored for 1-2 weeks if refrigerated.
lThepla Served with Launji, Curd and PickleT
Recipe for Thepla can be found at the following page of the same blog:



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