MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Aam Ki Launji (Green Mango Chutney With Jaggery & Nigella
Categories: Chutney, Indian
Yield: 3-1/2 cups
3 c Green mango (2 lb); chopped
1 tb Mustard/sesame oil
1/2 ts Nigella seeds (kalaunji)
1/4 ts Fenugreek seeds (methi
-dana)
1/4 ts Cumin seeds
1/4 ts Fennel seeds
1/2 ts Roasted cumin seeds powder
1/2 ts Turmeric powder
1 tb Red chilli flakes; to taste
1 ts Black salt (kala namak); to
-taste -OR-
1 ts Table salt; to taste
6 tb Jaggery
If using a jaggery slab, with the help of a sharp knife cut it into
small pieces. Set aside.
In a heavy bottomed pot, heat the oil on medium heat. If using
mustard oil, heat it to smoking point to do away the raw smell. Once
heated, add the Nigella, fenugreek, cumin & fennel seeds to the pot.
Wait until they crackle & you smell the aroma. About 30 seconds. Next
add the turmeric powder and red chilli flakes to the pot. Cook for
another 30 seconds.
Tip:
Whenever adding turmeric powder to hot oil, keep a watch because it
burns easily.
Add the chopped green mangoes to the pot and stir on medium heat to
combine well with the other ingredients. Stir for about 2 to 3
minutes on medium heat. Next, cover the pot with a lid, reduce the
heat to low and let the mangoes cook till they are 90% cooked but not
mushy. About 15 to 20 minutes. Again note that this cooking time will
depend on how thick you have cut the mangoes. Add the jaggery to the
pot next and combine gently with mangoes.You will see that as the
jaggery will cook, it will release water. Do not worry. Everything is
as per plan.
Cover the pot again and cook on low heat for another 7 to 10 minutes
until the jaggery has completely melted and mangoes are cooked
thoroughly. At this point add the black salt and roasted cumin powder
and stir well. Remove from heat. If you want, you can crush the
cooked mangoes slightly using a masher. As the chuntey will cool, it
will become more and more thick so don't worry if you feel that its
is watery when hot. Once the chutney has cooled, transfer to dry, air
tight jars and keep refrigerated for up to 5 days.
Recipe by Sanjuro
Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/aam-ki-launji.txt>
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