Aam Ki Launji OGUdamba, or Khatta Mitha Aam Ka Achar is a sweet, spicy and spicy sottaceto or Chutney made with raw mango, Jaggery and some aromatic Indian spices.
It is really good with pure, kachori, paratha, stuffed paratha, roll or Pulav. (Passo -Pass -Pass with detailed instructions).
On Gudamba’s recipe:
Gudamba is a popular special summer recipe of Bihar. And I made it exactly as my mother did. So today I did not give any personal turn, adding extra ingredients.
This is how I can call it an authentic Bihar recipe.
This is very similar to AAM Ki Launji which is made is many other parts of India. Although they are very similar, there are some minimal differences that make Gudamba a little different from Aam Ki Launji.
This recipe is made with peeled and chopped raw mango, which is first tempered in aromatic spices, slightly cooked and then softened with Jaggery.
This recipe does not require water, that’s why it can be stored very easily in the refrigerator for a longer period.
To make Aam Ka Khatta Mitha Achar, you can use any mango of your choice. And if you don’t like the harsh taste too much, you can choose mango that has a slightly less acidic taste.
So what are you waiting for? A small sottaceto can revive your insipid and boring dishes. So try it!
Tip to the service:
Green Mango Chutney always reminds me of my childhood days, since every time I visited my place of dwarfs, my Mami used to prepare a guramba for me.
This Khatta Mitha Achar can be served as a dip or as a side dish with your main meal.
I liked this tasty sottaceto together with Paratha padded or you can have it with any type of parathas by your choice .. so dear readers, you can enjoy Gudumba together with
- Recipe of Satu Ka Paratha
- Chana Dal Ka Papefficato
- Mooli Paratha recipe
- Aloo Paratha recipe
Storage suggestion:
Once your AAM Ki Launji cools completely, keep it in a clean and dry glass jar or in an airtight container.
Keep it in the refrigerator: stay fresh for 10-15 days.
Always use a dry spoon to avoid humidity, which can ruin the Gudamba.
Chutney can thicken slightly after refrigeration. You can heat it lightly or add a tablespoon of water to loosen the consistency before serving.
Professional suggestions:
Use Mango raw raw with a slightly acidic taste: they maintain the shape and balance the sweetness of Jaggery.
Peel and cut the mango into medium -sized pieces. Don’t cut them too small: they could become soft during cooking.
Always cook the jaggery over low heat after the mango softened. This prevents him from burning or crystallization.
For a deeper flavor, add a pinch of roasted cumin powder or fennel seeds while the chutney cleared.
Let Gudamba cool completely before keeping. This helps to set well and increases the duration of conservation.
If you like more often, cook a few more minutes after the addition of Jaggery. For a thinner chutney, add a splash of water.
Why should you prepare this mango chutney sweet?
If you are someone who sometimes feels lazy, create an outline for pure kachori or paratha. So this recipe is for you. This Khatta Mitha Achar combines very well with Indian bread.
In fact, you can even spread a little In On your bread and taste.
Some other reasons why you should make this recipe –
- Quite simple and simple
- Does not require the dwelling of the sun
- Prepared below 30 minutes
- Made with simple ingredients easily available
Are you looking for other recipes like this?
Aamk Your Clint
Mango jam recipe
Aam Ki Launji
AAM KA CHUNDA
Jam Jackfruit recipe
Amla Choma
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Basic ingredients used to do Gudhambb:
Mango: Mango is often the key ingredient to create this recipe.
Jaggery: The name of the recipe itself says, Gud+Amba, which means Gud and Mango. So we have to add Jaggery, but if the Jaggery is not available, you can also add sugar.
Phran Bench: People especially in the regions of Bengal and Bihar of India and Bangladesh use this mixture for temperament. An Indian version of “5 spices”, Panch Phoran adds a unique flavor to Indian curries and recipes.
You can find this mix of spices in Indian food stores, but in case you don’t, take a look at the Pench Phoran recipe here.
Whole dry red chilli pepper: I love add whole dry red chilli pepper, but you can avoid it and add the red chilli powder. Or you can use the mix of both.
Asafeetida: Asafoetida gives a good flavor to this recipe, but it is optional, you can add it or not.
Bay Leaf: Bay leaves, brings a distinctive flavor and a fragrance to the recipe. So I love adding them.
Turmeric: To bring the beautiful color to this recipe, turmeric is added to it.
Mustard oil: Mustard oil brings an authentic flavor to it. Therefore, prefer the use of mustard oil, but you can also use vegetable oil, if mustard oil is not available.
Salt: This recipe requires a sweet, salty and spicy flavor, so salt is very necessary.
Prevent the screen from becoming dark
- 3 nn Raw mango
- 2 cups Jaggery dust
- 4-5 nn Whole dry red chilli pepper broken
- 2/3 teaspoon Turmeric dust
- 1/3 teaspoon Asofeotida
- 3-4 nn Bay leaf
- 2 teaspoon Phran Bench
- 4 TBSP Mustard oil
- Salt to taste
Wash the raw mango.
Now cut the portion of the stem and peel them.
Wash you well, once again.
Remove the stone, cut them into cubes. Set aside.
Heat the mustard oil in a kadhai/pan over medium heat.
Once the oil is hot Add Panchphoran.
Climb them for a few seconds and then add the bay leaf, the whole dry red chilli and asfaetida chilli. Mix well and brown the whole spice for a few seconds.
Now add pieces of mango, turmeric powder and salt. Mix well.
Cover and cook over low heat for about 3-4 minutes or until the mango pieces are soft and tender.
Now remove the lid, add jaggery and give a nice mix. Cook over low heat until the mixture thickens.
When you see that the mixture has thickened, turn off the heat and let it cool completely.
Once it has become fresh, keep Gudhambba (Chutney of Mango Raw) in a clean air sealing jar in the refrigerator.
It will remain fresh for a maximum of 7-10 days in the fridge, or even for a month, if preserved correctly.
You can serve Gudhambb with pure, kachori, paratha, dripped or pulao.
I removed the mango stone, but if you want you can do this acid with the mango stone intact.
For an extra flavor, you can also add Bhuna Jeara powder, Masala Chaat powder, chilli powder and black salt adding Jaggery.
Nutritional facts
Aam Ki Launji – How to make an instant Gudamba recipe
Amount for portion
Calories 2215
Calories from Grasso 513
% Daily value*
Fat 57g88%
Fat saturated 7g44%
Sodium 5 mg0%
Potassium 114mg3%
Carbohydrates 413g138%
2G fiber8%
Sugar 406g451%
Protein 1g2%
Vitamin A. 279U6%
Vitamin C 10 mg12%
Soccer 194mg19%
Iron 6mg33%
* Daily values percent are based on a 2000 caloric diet.
My recommended product:
A good jar is one of the most essential in preserving any type of sottaceto, chutney or jam. These jars are something I used and recommended. So if you are looking for an airtight glass jar, you may want to check the following mention product.
Dissemination: Keep in mind that some of the connections in this post are affiliation links and if you cross them to make a purchase I will earn a small commission.
Keep in mind that I connect these companies and their products for their quality and not for the commission I receive from your purchases.
They are an independent blogger and the reviews are made according to my opinions. The decision is yours and if you decide to buy something it depends completely on you.
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Frequent questions about Gudamba’s recipe:
What are the substitutes of the Jaggery in Gudhamba’s recipe?
Jaggery balances the spicyness and costumence of this pickle. If you don’t want to use Jaggery, you can use sugar instead of Jaggery.
How to keep Aam Ki Launji?
To keep Aam Ki Launji or Gudamba, let it cool completely. Then transfer it to an air seal jar and refrigerate for a month.
Can we add water while preparing Gudamba?
Avoid adding water while preparing AAM Ki Launji for a long duration. There is absolutely no need to add water to cook the raw mango, cover the pan and cook over low heat, the mangles soften in their steam.
Compilations of my mango recipes:
Here is a quick collection of the various mango recipes on my blog.
- 30 Mango recipes – (Rew and mature mango recipes)
- 16 Delicious Raw Mango recipes – Raw Mango Recipes
- 16 Best Mature Mango recipes you have to try this summer – Mature Mango recipes
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Good cuisine !!!
