Aam ki Launji
Veg
Vegan
Raw mango pieces cooked with jaggery, cumin seeds, fennel, kalonji (nigella), and a pinch of dried chilli into a sharp, sticky, sweet-sour chutney — the Mughlai fruit relish served alongside kebabs and biryanis. Its tartness cuts through ghee-rich preparations; made at the start of summer when raw mangoes arrive in the markets.
Cuisines
Rajasthani
Awadhi
Mughlai
Punjabi
Delhi
Brij
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 2 cups | raw mangoes, peeled and sliced |
| 1 tablespoon | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | nigella seeds (kalonji) |
| 1 pinch | asafoetida (hing) |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 cup | jaggery, grated |
| 1 cup | water |
| — | salt to taste |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add mustard seeds, fennel seeds, and nigella seeds. Let them splutter.
- 3 Add a pinch of asafoetida and stir briefly.
- 4 Add the sliced raw mangoes to the pan and sauté for 2-3 minutes.
- 5 Sprinkle turmeric powder, red chili powder, and salt over the mangoes. Mix well.
- 6 Add water and bring the mixture to a boil.
- 7 Reduce the heat and let it simmer until the mangoes are tender.
- 8 Add grated jaggery to the pan and stir until it dissolves completely.
- 9 Continue to cook until the mixture thickens to a desired consistency.
- 10 Remove from heat and allow it to cool slightly before serving.
Tips
Adjust the amount of jaggery according to the sourness of the mangoes for a balanced sweet and tangy taste.