Aam Ki Launji – North Indian Style Sweet and Sour Mango Pickle
A sweet and sour Indian mango pickle with fennel seeds/ saunf, Nigella seeds/ kalonji and powdered jaggery. Served with flatbread like chapattis and puris.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 30 minutes mins
Course condiments
Cuisine Indian
- 5 medium sized, slightly sour raw mangoes
- 1/4 cup oil
- 1/2 tsp asafoetida powder
- 1 1/2 tsp Nigella seeds kalonji
- 3 tsp fennel seeds saunf
- 1/4 tsp turmeric powder
- 2 tsp salt more if necessary
- 2 tsp to 3red chilli powder
- 1 cup water
- 1 1/2 cups powdered jaggery more if necessary
Peel the mangoes and cut them into thin long wedges or roughly 1” pieces. If your mangoes have a thin skin, then you can leave the skin on if you like to.
Heat the oil in a wok or large pan, and turn the heat down to medium. Add the asafoetida powder, Nigella seeds and fennel seeds. Stir a couple of times and add the raw mango pieces. Also add the turmeric and chilli powders and the salt.
Mix well and then add the water. If you want a dry pickle use half the water. Bring to a boil and then simmer until the mango pieces are well cooked but still hold their shape. There should be very little water in the pot.
Now add the powdered jaggery and stir till melts. Let it cook for a couple of minutes. Then take the pot off the heat. Let the pickle cool to room temperature in the pot.
Transfer the pickle to sterilized glass jars with airtight lids. Refrigerate. This pickle should keep refrigerated for at least a couple of months.