Meethi Khatai- Kachche Aam ki Launji – Raw Mango Launji – Two Versions


Kachche aam ki launji is a relish that is popular all over North India and thee are many ways to make it. It is a perfect summer side dish to have with parathas, poories, cheelas etc. I sometimes just take a small bowl of it and eat it without any accompaniment. The sweet and tangy taste of kachi ambiya and jaggery spiced up by red chili and simple spices makes it a perfect summer special. While we drool over the many varieties of ripe mangoes and relish them all through the summer we also savor the raw and slightly ripe raw mangoes to makes chunda, achar, takku, murabbaand various chutnies.

Have you ever eaten slightly sweet raw mango slices dusted with cayenne pepper ? If not then you are missing out on something utterly delicious. Do try it as soon as you get hold of the mangoes.

Here I am sharing two versions of this launji. One is what my mom makes. I remember eating this every summer since my childhood. We called it Meethi Khatai . We don’t peel the mangoes in this one like the Rajasthani launji. I also leave the guthali or the mango pit to suck the sweet tangy juices from it.

Both the recipes are for small quantity. You can adjust the ingredients for a larger amount.  These will serve four people.

Here is a simple recipe to make this version of Meethi Khatai or raw mango launji:

Ingredients –

  • Raw Mangoes – 2 ( about 250 gm cubed)
  • Grated or Broken Jaggery – 200 gm
  • Fenugreek seeds – 1 teaspoon
  • Mustard seeds – 1 teaspoon
  • Black peppercorns – 1 teaspoon
  • Turmeric Powder – 1/2 teaspoon
  • Whole dry red chili – 1-2
  • Asafoetida – 2 pinch
  • Salt – to taste
  • Water – 2 cups
  • Vegetable Oil – 1 tablespoon

Steps : 

  1. Wash, peel and cut the mangoes in 1 inch cubes with a part of the hard shell (guthali) intact. Remove the paper thin layer from the guthali pieces by scraping it with the knife or peeling it from one end to the other. ( you can see it in the first picture)
  2. Take a heavy bottom pot and put it on low flame. Add oil and when it gets warm put mustard seeds in it.
  3. Once the seeds start to crackle, add fenugreek seeds and hing. Adding them at this time brings out a nice flavour. Also add the whole red chilli.
  4. Take the pot off the stove so that the spices don’t burn. They should just get slightly roasted and give a nice aroma.
  5. Add the raw mango pieces, salt and turmeric powder. Stir well.
  6. Now add water to the mix. Add 1 1/2 cup first. The pieces should be immersed in the water.
  7. Stir well and let it cook covered on low heat.
  8. After five minutes check for the tenderness of mango pieces. They should not become mushy but the skin should become slightly soft. Al dente to be precise.
  9. Now add the jaggery to it and mix well. Keep the heat to medium low.
  10. Cook it covered for another ten minutes & check for consistency. It shouldn’t be thick. Add one cup of warm water and stir well. There should be enough liquid in the dish. Once the dish cools it will thicken so keep a good liquid margin.
  11. Bring it to boil and turn off the heat. Let it sit for ten minutes on the counter.
  12. Take a little Meethi khatai in a tasting bowl and check for salt and sweetness. You can add more jaggery, salt or red chilli at this time.
  13. The dish should have a slightly sour sweet taste perfectly balanced. Too much sourness or sweetness will kill the flavours.
  14. Your Meethi Khatai is ready to serve.
  15. Serve this delightful dish with hot chapati, paratha, poori or just spoon it in a bowl to relish it just by itself. The tangy sweetness will tickle your taste buds like nothing else.
 
The other version is slightly thicker and uses some other spices too which are mostly the mango pickle spices.

Pickle spice mix

Fennel seeds/ saunf – 2 tablespoon

Nigella seeds / Kalonji – 1/4 teaspoon

Mustard Seeds / Methi Dana – 1 teaspoon

This one tastes completely different from the one above but both these launjis stay for at least a month without refrigeration.
 
The steps to make this launji are same as above. Just add the whole spices when the oil warms up. When the spices begin to crackle  add, red chili,turmeric, salt , mango pieces and a little water. Follow the instructions given above to make a delicious tangy sweet launji. Unlike the first version I do not keep too much liquid in this one. This is more like a pickle.
 

Do try both these recipes and enjoy the goodness of the mangoes till it is in the season.

My Tip: Always choose unblemished raw mangoes. Taste for sourness and adjust the sweetness accordingly. Traditionally it is made a little thin but you can keep the consistency according to your taste.
Do not use mangoes meant for Pickles as their skin is hard and they are too sour.
Eat the meethi khatai a little warm or at room temperature. The other version with pickle spices should be eaten at room temperature. 
You can use sugar but the taste won’t be the same. Do adjust the ingredients as per your taste and the amount you make.
You can peel the mangoes id desired. I like t suck and chew on the flavorful skin so keep it. You can dice them in long thin slices too.
Do try making this delicious tangy sweet relish. If cooked properly this stays for about 6 months in the refrigerator and for about 2 months at room temperature. I make this in small quantity throughout the season and then make two batches for the coming months at the end of the mango season.
I have some more recipes with raw mango. do look for them through the search option.
If you make any of these recipes do let me know your experience.
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Easy Mango Jam (No Preservatives Or Added Pectin)


Monsoon is here in Delhi and the last of the mangoes have flooded the market. I found vendors selling them at a very low price.  The small dasheri is a delicious variety we get in North India. Sweet, fragrant, juicy and full of flesh. The pit/stone/seed inside the fruit is very thin. I prefer it to the bigger variety of dasheri.  One can simply massage the fruit between palms and cut a tiny opening at the stem end the n suck the juicy flesh straight away, rolling and sqeezing it till every bit is finished. Then take out the pit and suck it clean. 😀

That’s the best way to to have mangoes.

I find it sacrilege to cook some of the fruits. They need to be consumed as fruits. Figs, leechee, mangoes are a few of them but this batch of mangoes had some very overripe ones and so I decided to make a little quantity of Jam. I don’t eat commercial bread these days but home made preserves can be used in many ways. I use them for filling, as topping or spread.

Usually I mix a few varieties while making Jam. Also, I prefer to choose a combination of overripe and fully rip but firm mangoes when making  chunky version. It makes the jam rich in flavor and texture. I use no artificial pectin or preservatives.

This is the simplest way to make mango jam.

Ingredients :

Ripe, juicy mangoes – 4 medium size

Lemon Juice – Of 1/2 a lemon

Lemon Zest – 1 teaspoon (optional)

Minced Fresh Ginger / Fresh Ginger Juice – 1 teaspoon (optional)

Sugar – According to the sweetness of the mango ( I used 2 heaped tablespoons)

Red chili Powder – 2 pinches ( optional)

Steps –

Wash, peel and chop mangoes. Squeeze  and gently massage the pit / seed / stone to recover all the flesh and juice.

Place a plate and spoon in the freezer for plate test later on.

In a thick bottom pan add mango pieces, sugar , lemon zest, minced ginger, red chili flakes or powder if using ( you can use cayenne pepper also, it tastes yum) and the lemon juice.

Cook these on a high flame , stirring continuously till the sugar melts.

Turn down the heat to medium low now and let the mixture simmer.

I like my jams with fruit pieces but if you prefer smooth jam you can either puree the mangoes or mash the pulp with a masher or back of the ladle.

Keep stirring the mixture as it thickens. It may take about 10 minutes or so. Test for sugar and add more if you like it sweet, I prefer to retain the natural sweetness.

As the mixture cooks it will start to leave the sides.  Keep a check on the consistency as you won’t want to overcook it. The mixture at this stage should have a  rich deep color an a glossy texture.

Do the plate test at this point.

Remove the pan from heat to avoid over cooking.

Drop some mixture on a chilled plate and give a slight nudge with your finger, if the mixture should give away a little but shouldn’t be runny. If that’s the case then the jam is done. I invert the plate usually to check. Mixture shouldn’t fall off.

If the mixture is runny , cook a bit more till it gets to the desired consistency.

Once the gorgeous fragrant jam is done, spoon it in clean airtight container and let it cool on the counter completely before putting it in the fridge.

 

I make small amounts so keep them out for daily consumption.

This jam usually stays good for at least a fortnight in the fridge.

You can spice it up with all spice or star anise or cinnamon but I prefer the natural flavor of the mango, ginger and lime.

Enjoy this dose of summer sunshine with any thing of your choice. I spooned it over a cracker and devoured it with strong black coffee.

PS –  You can cut thin strips of lemon peel and add if you wish to convert the recipe to a marmalade. I love that version too but I don’t use it with very sweet fragrant mangoes.

 

 

 

Recipes: Cooking with Mangoes


Mangoes are one of the most loved fruits all over India and are full of nutrition. Raw mangoes are used in many recipes and dried slices of raw mango are powdered to make aamchur (dry mango powder) which is used in some of the dishes to add tanginess.

Green unripe mango has a large amount of starch which gradually changes into glucose, sucrose and maltose as the fruit begins to ripe. It is a rich source of pectin which diminishes after the stone is formed. Unripe mango is sour in taste because of  presence of oxalic, citric and malice acids.

The raw mango is a valuable source of vitamin C. It also has more vitamin C fully ripe mangoes; it is also a good source of vitamin B1 and B2 and has good quantity of niacin. Raw mango fruit is acidic, astringent and anti scorbutic.

Health benefits:

The unripe mango protects men from the adverse effects of scorching winds.

It is highly beneficial in  treatment of gastrointestinal disorders. Eating one small tender mango with salt and honey is said to be effective medicine for summer diarrhea, dysentery, piles, morning sickness, indigestion and constipation.

Eating green mango daily with honey and pepper cures biliousness. It also tones up the liver.

Here are some interesting recipes from my kitchen made with raw mangoes.

1 Aam panna (A cooling drink)

A must have during the hot days of summer. A natural coolant which is heat-resistant and full of nutrients.

Ingredients:

500 gm raw mangoes medium size

4cups water to dilute the pulp

1 tea-spoon dry roasted cummin powder

1 teaspoon salt

1 cup sugar

Mint leaves

Ice cubes

Method:

Boil or steam the mangoes till soft and done.

Peel, stone and pulp them with fingers. Let it cool.

raw boiled mangoes with spices

 

In a deep glass bowl place the pulp and add water, sugar, and salt and cummin powder

Dissolve and pour in a glass jug

Add ice and mint leaves

Drink for a soothing cool effect.

(The adventurous can add Bacardi rum 30ml or vodka to a glass .It tastes like heaven)

2. Spicy tangy mango delight


Ingredients:

Raw mangoes -1kg

Jaggery or sugar-according to the taste and required sweetness)

Onions-4 big

Black pepper corns 8-10

Red chili powder -1teaspoon

Salt (to taste)

asafoetida – a pinch

Cummin seeds -1teaspoon

oil 3 tablespoon

Method:

Wash, peel and cut raw mangoes in thin slices.

Cut onions in thin slices

Grate the jaggery

In a heavy bottom pan put oil and heat.

Add asafoetida and cummin seeds .Let it crackle.

Add black pepper corns and onion slices.

Stir on slow fire till golden brown then add sliced raw mango .Stir it to mix all the ingredients.

Add salt, chili powder.

Once the mango slices soften add Jaggery or sugar.

The taste can vary according to the liking .One can keep it sweet or sweet and sour.

Cook it on slow heat and stir to avoid sticking. Once all the ingredients blend properly, let it cool and fill in a bottle.

It can be kept for a week in the fridge and eaten with parathas( Indian flat bread).

3. Mango Fizz


Ingredients

Dash of light rum, sparkling water, and around half cup of mango purée

Method:

In a jug, combine mango and rum.

Stir together thoroughly.

After stirring add sparkling water.

Pour them in glasses.

Serve with an iced-tea spoon.

I will be posting the photographs of the other two recipes in a day or two.