from 1 vote
Aam Ki Achari / Meethi Launji- U.P Style
Sweet and spicy grated mango pickle- Specialty from Uttar Pradesh
Chutney /Dips, Pickles/Achar, Side Dish, Tiffin recipes, Travel Food
Indian, Satvik Food
aam ki launji, grated raw mango pickle, mango pickle
Raw Mango / Kachcha Aam
Sugar / Chini
Jaggary / Gud
Fenugreek Seeds / Methidana
Fennel Seeds / Saunf
Black Cardamom / Badi Elaichi
Raisins / Kishmish
Red Chilli powder / Laal mirch powder
Garam Masala Powder
Salt / Namak
Turmeric Powder / Haldi Powder
Peel and grate raw mango (from 1250 gm raw mango I got 1 kg grated mango)
Dry roast saunf and methidana separately till it start giving a nice aroma and slightly change their colour.
Peel black cardamom, remove the seeds from the pod and very slightly crush them and keep aside
Mix turmeric,salt, roasted saunf and methi dana in the grated raw mango and mix well.
In a big deep bowl add the prepared mango mixture. Cover the bowl and keep aside for a day inside the room or kitchen (no need to keep in direct sunlight )
This step is done to make the methidana and saunf swell up with mango juice and become soft, if we directly add the seeds with sugar then the seeds become hard.
Next day take a big and heavy bottom pan (I used the pressure cooker)
Add the raw mango mixture,sugar and jaggary in the cooker and mix well.
Now put the pressure cooker/pan on medium heat and cook.
Keep stirring in between on medium low heat.
When it started to thicken then add raisins,crushed cardamom seeds and chili powder
When it looks like honey then switch off the flame and add garam Marsala and mix.
It will thicken further as it cool down and look like the consistency of jam.
It easily stays fresh for an year at room temperature if cooked properly.(no need for refrigeration )
Serving suggestions- can serve with roti,rice, bread ,mathri or with any snack