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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. |
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KACCHE AAM KI CHUTNEY/ LUNJI/ GALKA Preparation Time: 5 minutes 1. Raw Mango (cubed/grated): 1 |
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| Method: 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. Tips: 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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