There are some things which tastes perfect only and only when mom makes it, even though you make it using the same recipe. . . . Laungi is one such recipe from my mother. This is made every season in our house as soon as small raw mangoes make their appearance in the market. I am not a great fan of panha (raw mango cooler) but this Laungi is a definite visitor every summers.
The variety of spices used in the recipe come together to give a unique flavour. Laungi is sweet, sour and spicy at the same time. I know it sounds crazy, but believe me it’s true !!! I use laungi as a spread while making a roti n sabzi roll for Avvi’s lunchbox, mix it in everyday dal, use it as a dip with my Savoury Cookies or just eat it plain.
It’s quick to make and stays fine for almost a week and half at room temperature here in Mumbai.
To make this dip you shall require following ingredients;
250 gms raw mango
Green chillies as per your taste (Here I have used 3 nos of less spicy chillies)
1/4 tsp methi seeds (fenugreek)
1/4 tsp kalonji (nigella seeds)
1/4 tsp jeera (cumin)
1/4 tsp rai (black mustard)
Pinch of hing
1/2 tsp saunf (fennel)
2 tbsp oil (I have used groundnut oil)
Salt as required
1/8 tsp haldi (turmeric powder)
4 tbsp sugar
Peel, deseed and chop mangoes in cubes along with green chillies.
In a heavy bottom non reactive pan, heat oil and add methi, kalonji, jeera, rai and hing. (Use low to medium heat) Lastly add saunf and soon after add chopped mangoes and chillies. Stir well and close the lid. Add couple of tbsps of water over the lid.
Cook for 2 to 3 mins till the mangoes start to become soft. After removing the lid, add haldi, salt, sugar and mix well. Let the sugar melt completely and remove the vessel off the burner. On cooling completely transfer into a clean jar.