Raw Mango Lonji Recipe: Summer is called the mango season. In this season, people include mango in their diet in many ways. Mango lonji is one of them, which is very tasty and very easy to make. Let’s know the easy recipe to make it.
Raw Mango Lonji Recipe Material :
- 1 cup raw mango (peeled and cut into small pieces)
- 2 tbsp cooking oil
- ½ tsp cumin seeds
- ¼ tsp mustard seeds
- ¼ tsp fenugreek seeds
- ¼ tsp fennel seeds
- a pinch of asafoetida
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp coriander powder
- 3 tbsp sugar or jaggery (depending on the sourness of the mango)
- ¼ cup water
- ½ teaspoon salt or to taste
- ¼ tsp black salt
Method :
- Firstly, wash and peel the raw mango and cut it into small pieces.
- Heat the oil in a heavy bottom pan on low flame. When the oil is hot, add cumin seeds, mustard seeds, fenugreek seeds, fennel seeds and asafoetida and let them crackle for a few seconds.
- Then add chopped mango pieces into the pan and mix well and cook for 2-3 minutes.
- Add spice powders: Add turmeric powder, red chili powder and coriander powder. Mix well and sauté for another minute.
- Next, add sugar (or jaggery) and water to the pan and stir well until the sugar/jaggery dissolves.
- Then add salt or black salt, mix well and cover the pan with a lid and cook on low flame for 3-4 minutes or until the mango pieces become soft.
- Stir occasionally to prevent sticking. If the mixture is too dry and the mangoes are not ripe yet, add 1-2 tbsp of water and continue cooking.
- Keep in mind that the launji should be a little thick and syrup-like.
- Now remove it from the flame and let the mango lonji cool to normal temperature.
- Then store the mango launji in an airtight container in the refrigerator. It stays fresh for about 3-4 days.
(Disclaimer: The information given here is based on general information. Before adopting it, definitely take medical advice. THE MONK does not confirm this.)
