KAIRICHI LUNJI / AAM KI LAUNJI

 As soon as the summer kicks in and raw mangoes start to show in the market, I get a big batch and make this aam ki lunji, then raw mango squash/ aam panha to enjoy with my meals and to beat the heat. Aam ki lunji is essentially a pickle type chutney made by cooking raw green mango pieces with basic Indian cooking spices. And sugar/ gur [jaggery]. Sweet and sour raw mango relish -a favourite of mine. The spices give it a nice aroma while chilli powder and sugar gives it hot and sweet character. Cooking in general has its own unique flavour where the simplest and the most basic of ingredients. If you are eating mangoes this summer, then trust me you are surely doing your health right. So learn how to prepare aam ki lunji/ kairichi lunji by following this step by step photo recipe. Serve it with roti, paratha or as a side or main curry and make your lunch or dinner irresistible.

INGREDIENTS:

1 Raw Mango

2 teaspoon Corinader Powder

1 teaspoon Chilli Powder

3 teaspoon Kalonji

2 teaspoon Fennel Seeds

1 teaspoon Turmeric Powder

Salt to taste

4-5 tablespoon Sugar

1 tablespoon Oil

METHOD:

STEP 1 – Peel the raw mango and cut half mango in to small pieces and grate the remaining.

STEP 2 – Heat oil in a pan. Add kalonji and fennel seeds and roast for 30 seconds.

STEP 3 – Next add red chilli powder, turmeric powder, chilli powder and salt and mix well.

STEP 4 – Immediately add grated mango and mango pieces and give a nice mix.

STEP 5 – Add water, cover it and keep to simmer for 4-5 minutes or until mangoes are softned.

STEP 6 – When the mango pieces becomes soft, add sugar.

Again cook for next 4-5 minutes until sugar/ jaggery melts.

STEP 7 – When it reaches to your desired consistency switch the flame and aam ki lunji is ready.

You can serve and enjoy it with roti/ chapatti/ paratha or store it in refrigerator for up to 15 days.