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AMRITSARI AAM LONJEE DA ACHAAR MANGO RECIPE
With mango season at it’s peak, surely your refrigerator is stocked with ripe and juicy mangoes! After we have stuffed ourselves with all the mangoes that we can lay our hands on until we ultimately end up getting tired of eating anymore, how about we try something new with mangoes for a special treat? This summer, how about you give the mangoes in your refrigerator a tangy twist? This Amritsari Aam Lonjee Da Achaar mango recipe by Chef Aman Tandon of Hotel Crowne Plaza, Ahmedabad City Center, is sure to delight the old and young at home alike. This Achaar would make a great side for all your meals. It goes especially well with Amritsari Kulcha. And don’t be surprised if you end up eating it all by itself! So, let’s get on with this lip smacking mango recipe then.
1 cup peeled and diced Semi ripe mango — (langda / sindoory )
1 cup grated jaggery
1 tea spoon salt
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
a pinch of asoeftida
1/2 teaspoon of onion seeds (kalonjee)
2 tablespoon of mustard oil
1. Put a pan on slow flame and add some oil. When it is hot enough put in the asoefatida and onion seeds.
2. Next put in the diced mango pieces, stir and add salt, turmeric powder and chilli powder. Stir well and then add half a cup of water.
3. Let it cook for two minutes. Add jaggery, raisins and cashews. When the jaggery melts and the longee starts boiling one can see the change in colour and texture which shows that it has been cooked .
4. Switch off the flame lonjee is ready let it cool and store .It can be preserved for three four days without refrigerator. Can be eaten with Amritsari kulcha.
Do let us know how your family likes this delightful tangy mango recipe in the comments below.
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