This is the recipe of instant sweet and sour mango pickle made from unripe mangoes. It is popularly called aam ki launji. Sugar as well as jaggery can be used to sweeten this pickle. I have used jaggery in this recipe. You can replace it with white or brown sugar if you want. Printable recipe box of aam ki launji with jaggery is given at the end of this post.
Unripe green mangoes are very versatile
The season of mango is here. Raw mangoes will be available in the market for some more time. Unripe mango is very versatile and we can use it in many interesting ways. I have already made mango pickle, and mango chunda (another sweet and sour pickle). Delicious mango drink – aam ka panna is hugely popular in my home. In North India weather tends to become very hot and dry. This results in dehydration. Aam ka panna helps to keep our body hydrated. I also use unripe mangoes to make salad.
You can find list of ingredients in recipe box at the end of this post.
Mango pieces diced and are ready for aam ki launji
Wash and peel raw mangoes. Cut them into bite size pieces (about 1 inch). Discard the stone of the mangoes. Heat some oil in a pan. Add dry spices. After that add raw mango pieces. Then add salt to taste, and saute for few minutes. Add half cup water and cook covered on low flame till mangoes become tender. It might take 5 minutes. Once tender, add crushed jaggery to it. Cook for few minutes. Jaggery will dissolve and gravy will start to thicken. Switch off the gas. Aam ki launji with jaggery is ready.
Aam ki launji is ready
Serve it as an accompaniment with your meals. I love to eat it with freshly made parathas. You can store it in an airtight container for a week in refrigerator.
Recipe of Aam ki launji with jaggery
To save or print the recipe please click on printer icon in the recipe box below in orderÂ
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time |
| 8 minutes |
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This is an instant sweet and sour pickle made from unripe mangoes. It can be served as accompaniment with meals, and can also be served as main dish with freshly made breads such as parathas.
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- 1/2 kg unripe green mangoes
- 2 tablespoons cooking oil
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon fenugreek seeds (methi dana)
- 1 teaspoon onion seeds/nigella (kalaunji)
- 1 teaspoon cumin seeds (zeera)
- 2 teaspoons fennel seeds (saunf) roughly grounded
- 1 teaspoon turmeric/haldi powder
- 1 teaspoon red chili powder
- salt to taste
- 1/4 cup jaggery crushed or grated
- Wash and peel the mangoes. Cut one inch long slices and discard the stone (seed) of the mangoes.
- Heat oil in a pan. Add mustard seeds. Once they start to splutter, add fenugreek seeds, onion seeds, and cumin seeds. After a minute add mango slices. Then add roughly grounded fennel seeds, turmeric powder and red chilli powder. Stir for a minute. Add salt to taste. Mix everything properly.
- Add half cup water, and cover and cook mangoes on low flame till tender. It will take about five minutes. Add crushed jaggery and stir till jaggery dissolves completely. Cook for few minutes. When the gravy starts to thicken, switch off the gas.
- Aam ki launji is ready. Serve as an accompaniment with any meal, or as main dish with parathas. Store in airtight containers in refrigerator.
- Amount of jaggery in this recipe will depend upon tartness of mangoes. If mangoes are not very tart, use less jaggery.
- You can substitute jaggery with sugar.
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