The arrival of summer quietly changes what fills our kitchens. Lemon-and-ginger pickle, karonde ki launji and an assortment of chutneys all find their way to the table this season. Sitting comfortably among these traditional flavours is lachha jelly made from raw mango, a preparation that brings together taste and aroma in one bite. Sweet, tangy and gently spiced, it tends to win over everyone in the family, from young children to elders.
Make It Once, Enjoy It for Weeks
What really sets this recipe apart is how long it lasts. Prepare it once, store it carefully in an airtight jar, and you can keep enjoying it for several weeks. It pairs beautifully with parathas, bread, toast or any light snack. The balance of sweet and sour, lifted by a faint whiff of spices, turns it into a special treat for the warm months. Here is how to make it, following the simple method shared by food blogger Kalpana Sharma.
What You Will Need
According to Kalpana Sharma, start by washing 2 to 3 large raw mangoes thoroughly, peeling them, and then grating them. Alongside, keep ready 2 cups of sugar, 2 large cardamoms coarsely crushed, a small piece of cinnamon, one teaspoon of black pepper powder, half a teaspoon of black salt, one teaspoon of plain salt, and the juice of two lemons.
How to Cook It
Pick a heavy-bottomed kadhai so the mixture cooks evenly. Add the grated raw mango, sugar, cinnamon, large cardamom, plain salt and black salt to the pan and mix everything together well. Now cover the mixture and let it rest for 10 to 15 minutes. In this time the sugar melts and releases its own water, getting the mixture ready to cook.
Place the kadhai on a low to medium flame and keep stirring continuously so that nothing sticks to the bottom. After a little while the sugar syrup will begin to thicken and the fibres of the mango will start turning transparent — a clear sign that it is cooking just right.
The Final Touch and Storage
Once the syrup reaches a one-string consistency, stir in the black pepper powder and the lemon juice. Cook for just another 1 to 2 minutes, then switch off the flame. Let the jelly cool completely before transferring it into a clean, dry glass jar and sealing it airtight. Your tangy-sweet lachha jelly is now ready for the summer.
