Aam ki Launji

Aam ki Launji

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

Raw Mango 2 cups Raw Mango , peeled and sliced
oil 1 tablespoon Oil
Mustard Seed 1 teaspoon Mustard Seed
Fennel Seed 1 teaspoon Fennel Seed
Nigella Seed 1 teaspoon Nigella Seed
asafoetida 1 pinch Asafoetida
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
jaggery 1 cup Jaggery , grated
water 1 cup Water
salt — Salt , to taste

Instructions

  1. 1 Heat oil in a pan over medium heat.
  2. 2 Add mustard seeds, fennel seeds, and nigella seeds. Let them splutter.
  3. 3 Add a pinch of asafoetida and stir briefly.
  4. 4 Add the sliced raw mangoes to the pan and sauté for 2-3 minutes.
  5. 5 Sprinkle turmeric powder, red chili powder, and salt over the mangoes. Mix well.
  6. 6 Add water and bring the mixture to a boil.
  7. 7 Reduce the heat and let it simmer until the mangoes are tender.
  8. 8 Add grated jaggery to the pan and stir until it dissolves completely.
  9. 9 Continue to cook until the mixture thickens to a desired consistency.
  10. 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.