For the last two weeks, I've been really busy; my in-laws were here, so I was all set to cook, serve and also learn a lot from my mother-in-law. I have a lot of bookmarked recipes to follow for the coming weeks, because this whole while I was trying to learn all authentic Lucknowi cuisines from her. Here's one of them, which is called 'Galka' in Lucknow. This is a recipe that I bookmarked from my mom 4 years back, and again I'm bookmarking the same from my mother-in-law, with a slight variation.
In Rajasthan, this is called 'Lunji', and 'Galka' is a Lucknowi version of the same, with the only difference that 'Lunji' is made from raw mango cubes, whereas, 'Galka' is made from grated raw mangoes.
KACCHE AAM KI CHUTNEY/ LUNJI/ GALKA
Preparation Time: 5 minutes
Cooking Time: 5 minutes
1. Raw Mango (cubed/grated): 1
2. Sugar: 2 tbs or as per taste
3. Oil: 2 tbs
4. Mustard Seeds (rai): 1/2 tsp
5. Cumin Seeds (jeera): 1/2 tsp
6. Aniseed (saunf): 1/2 tsp
7. Salt: 1 tsp
8. Red Chilli Powder: 1/2 tsp
- Cut the raw mango in small cubes or grate it. I prefer the typical green raw mangoes, but even if you have the slightly yellow ones, they'll do good; just add a little less sugar if they are already sweeter.
- Take oil in a pan and heat it on high flame. Once hot, switch the flame to low and add jeera
(cumin seeds), followed by saunf and rai. Let the rai splutter.
- Now add the mango cubes to it and mix well.
- Add all the spices and salt and cover the pan for 5-7 minutes, keeping the flame on low.
- By this time, the raw mango cubes would be optimally cooked; if you feel they are still not soft, cook for 2-3 minutes more, adding 1 tsp of water.
- At last, add sugar to it and mix well.
- Put off the heat and let it cool.
- Relish this with Parantha or any snacks.
- You can even make this with ripe mangoes if they are a slightly sour and tangy; just add less sugar and cook for lesser time.
- This can be stored in the refrigerator for 3-4 days.
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