Monday, 22 July 2013
Aam ki Launji - Instant Mango pickle (Rajasthani style)
Here is a simple, easy to make infact an Instant sort of Mango pickle that goes well with Rotis or any type of Indian bread.
Its a favorite among kids since its sweet.
This pickle can be consumed immediately after making it, or stored in the refrigerator and used for upto a week.
Mangoes - 3 - Raw or Semi ripe also will do
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Carom seeds (Ajwain) - 1 tsp
Asafoetida (hing) - 1/2 tsp
Turmeric powder - 1 tsp
Sugar - 1 tbsp
Oil - 2 tbsp
Whole red chillies - 5
Water - 50 ml
Cut the mangoes into big chunks along with the skin. Take a frying pan and heat the oil in it. Once the oil is hot, add the mustard seeds, cumin seeds, carom seeds, asafoetida, turmeric powder and whole red chillies and allow to crackle. After the seeds splutter, add the mangoes pieces to it.
Add sugar and water and simmer for 10-15 minutes till the mango pieces become soft and the gravy becomes thick.
If the mangoes are very raw it may take more time to soften them around 30 mins.
This can be served hot as well as refrigerated and used over the week.