Aam ki Launji - How to make Instant Gudamba Recipe

Gudamba, aam ki launji or khatta mitha aam ka achar is a sweet, spicy and tangy pickle or chutney made with raw mangoes, jaggery and some aromatic Indian spices. It goes really well with puri, kachori, paratha, stuffed paratha, roti or pulav.

Course Breakfast

Cuisine Indian

Keyword gudamba

Prep Time 10

Cook Time 15

Total Time 25

Calories 2215kcal

Author Puja

Ingredients

3 nos Raw Mango
2 cups Jaggery powdered
4-5 nos Whole Dry Red Chilli broken
2/3 tsp Turmeric Powder
1/3 tsp Asafoetida
3-4 nos Bay Leaf
2 tsp Panch Phoran
4 tbsp Mustard Oil
Salt to taste

Instructions

Wash the raw mangoes.
Now cut the stem portion and peel them.
Wash them well, once again.
Remove the stone, cut them into cubes. Set aside.
Heat mustard oil in a kadhai/pan over medium heat.
Once the oil is hot add panchphoran.
Saute them for few seconds and then add bay leaf, whole dry red chilli and asafoetida. Stir well and saute the whole spices for few more seconds.
Now add mango pieces, turmeric powder and salt. Stir well.
Cover and cook over low flame for about 3-4 minutes or until mango pieces are soft and tender.
Now remove the cover, add jaggery and give it a nice mix. Cook on low heat until the mixture thickens.
When you see the mixture has thicken, turn off the heat and let it cool down completely.
Once it get's cool, store gudhamba (raw mango chutney) in a cleaned air-tight jar in the refrigerator.
It will stay fresh for up to 7-10 days in the fridge, or even for a month, if stored properly.
You can serve gudhamba with puri, kachori, paratha, roti or pulao.

Notes

For more shelf life keep chopped mango in sun for 3-4 hours and can keep for 1 year.

I have removed the mango stone, but if you want you can make this achar with mango stone intact with it.

For extra flavor, you can even add bhuna jeera powder, chaat masala powder, chili powder, and black salt while adding jaggery.

Nutrition