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 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Calories 2215kcal
Author Puja
Ingredients
3nosRaw Mango
2cupsJaggerypowdered
4-5nosWhole Dry Red Chillibroken
2/3tspTurmeric Powder
1/3tspAsafoetida
3-4nosBay Leaf
2tspPanch Phoran
4tbspMustard Oil
Saltto 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.