Mango Lonj or Curry is one of the best recipes for the summers. It’s neither a chutney nor a curry. It’s neither too sweet nor too sour. It can be made with young mango or ripe mango but they should be sour. It goes well with steamed rice and also with paranthas. Basically it can be eaten with every meal.
| Preparation Time: | 20 minutes |
| Servings: | 10 |
| Difficulty: | Easy |
Ingredients
| Raw mangoes | 2 medium |
| Brown or white sugar | 1/2 cup |
| Cumin seeds (jeera) | 1/2 tsp |
| Salt | 1/2 tsp |
| Red chilli powder (lal mirch) | 1/2 tsp |
| Garam Masala | 1/4 tsp |
| Heeng (asafoetida) | A pinch |
| Water | 1 cup |
| Vegetable oil | 1/2 tsp |
Method
- Pick the mangoes, which are tart. Wash, peel and chop mangoes coarsely.
- Heat oil in a wok. Add jeera and heeng and wait for jeera to puff up.
- Add everything except the sugar including the water. Mix well. Cover it with a lid. Reduce heat and let it cook for 15 minutes or till the mango pieces soften. Stir it once in a while.
- Add sugar and wait till it is melted and mixed well. Turn off the heat. Mango Lonj or Curry is ready.
- You may want to taste it and make sure it’s not too sour for your taste and add more sugar if needed.
- This goes very well with paranthas.
Notes
- You can store it in refrigerator for about a week.
- I often use it as a spread on a bread slice. Makes a yummy sandwich to go. It goes well even with plain parantha.
- If you have quite a few mangoes that you want to preserve, try Mango Chunda.
- You can replace brown sugar with plain sugar but brown sugar is healthier.
- If mangoes are sweet, you may want to reduce sugar and add a little lime to the lonj. You need to taste and decide.
Summary
Recipe Name
Mango Lonj or Curry
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)