Our pear tree had just started growing ripe fruit, so I decided to make something new. This sweet and sour launji goes well with paranthas and puris.
My mother used to make this launji with green mango, so I improvised with fresh fruit growing right in our backyard.
Ingredients:
5 small pears
1 tablespoon oil
1/4 cup sugar
1/4 cup water
1/2 teaspoon fennel seeds
1/4 teaspoon turmeric
1/4 teaspoon red chilli powder
1/4 teaspoon salt
Instructions:
Core the pears, then slice them vertically.
Heat oil in a pan on medium high heat and in fennel seeds.
Add pear slices, turmeric, red chili powder. and salt.
Toss to coat all the slices with oil and spices.
Add water, cover, and cook on low heat for 4-5 minutes until pear slices are cooked.
To the slices, add sugar and cook until water evaporates.
Switch off the flame and let the chutney cool down.
Store in an airtight glass jar and enjoy!
Notes:
You can grind the fennel seeds into powder if you'd like.
The storage jar should be properly dried.
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