Thursday, December 31, 2020

Mango Launji (Sweet & Tangy Mango Relish)

Mango Launji, a delicious, tangy, and sweet pickle or relish, is fabulous served with any meal; we love  pairing it with Dosa, Adai, Roti, or Paratha, Rice or other grains, curries, and accompaniments. Delicious as a spread for toast or crackers with or without peanut/nut butters or vegan cheeses. Mango Launji with vegan cream cheese makes a tasty starter with crudit√©s, warm breads, flatbreads, and crackers. It is very easy to prepare and is dairy, nut, oil, and gluten free. 

Although most delicious prepared with green mangoes, slightly ripe ones are fine too to make Launji. Store the Launji in clean airtight jars in the fridge or in the freezer for longer storage. 


1 firm Green Mango
2-3 tbsp sugar (to taste)
1 big pinch salt
1/2 tsp each fennel and kalonji seeds, 
1/2- 1 tsp red Chile powder
1 Big Pinch Turmeric
1 tiny pinch Asafetida (Hing)


cut  mango, add 2-3 tbsp sugar, a big pinch salt and keep overnight. 

Cook mango by bringing to a boil and simmer gently for 5 minutes. 

While simmering, Stir in the fennel and kalonji seeds,  red Chile powder and hing. 

Cool and serve warm or cold. 

Store any leftovers in a clean jar with tight fitting lid in the refrigerator.


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