Aam Ki Launji Recipe(Sweet and Tangy Mango Relish)

Aam Ki Launji Recipe | Sweet and Tangy Mango Relish- Aam Ki Launji is a traditional Indian mango relish that perfectly balances sweet, tangy, and mildly spicy flavours. It’s a quick and easy recipe with raw mangoes, jaggery (or sugar), and simple Indian spices. Popular in North Indian households, especially during summer, Aam Ki Launji pairs wonderfully with parathas, puris, or plain rice.

Why You’ll Love This Aam Ki Launji

• Quick and Easy: Ready in under 30 minutes.
• Naturally Vegan and Gluten-Free: Made with simple plant-based ingredients.
• Perfect Summer Side Dish: A great way to use seasonal raw mangoes.
• Sweet, Tangy, and Spicy: A burst of flavours in every bite!

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🧂Essential Ingredients for Aam Ki Launji Recipe

Raw Mangoes (Kacche Aam)

• Raw mango is a star ingredient! Raw mangoes bring natural tanginess to the dish.
• Always choose firm, green, and slightly sour mangoes for the best flavour. Avoid fibrous varieties.

Jaggery (Gur) or Sugar

• It balances the sourness of raw mangoes with sweetness.
• Use jaggery for a rich, caramelised flavour. You can substitute it with sugar if jaggery is unavailable.

Oil

• Oil is used for tempering.
• Mustard oil is traditionally used for its strong aroma, but you can use any neutral oil, like vegetable or sunflower oil.

Cumin Seeds (Jeera)

• Cumin gives earthy warmth and enhances the overall spice tempering.

Fennel Seeds (Saunf)

• Fennel Seeds give a sweet, liquorice-like aroma that complements the mangoes beautifully.

Fenugreek Seeds (Methi Dana)

• Fenugreek Seeds add a mild bitterness that perfectly balances the sweetness and sourness.
• Use in small quantities to avoid overpowering bitterness

Nigella Seeds (Kalonji) (Optional)

• Nigella Seeds add a subtle oniony flavour and traditional touch.

Asafoetida (Hing)

• Asafoetida Add a deep umami flavour and aids digestion.
• Use just a pinch after the seeds splutter in oil.

Turmeric Powder (Haldi)

• Turmeric Powder adds colour and a slight earthy flavour.
• Use just a pinch to avoid overpowering the dish.

Red Chilli Powder

• Red Chilli Powder adds a gentle heat to balance the sweet-tangy flavours.
• Adjust according to your spice tolerance.

Salt

• Salt is Essential to balance and enhance all other flavours.
• Add carefully, especially if the mangoes are already very sour.

Black Salt (Kala Namak)

• Black Salt adds a distinct, smoky-sulfurous flavour and enhances the overall taste.
• Add towards the end for the best flavour.

Water

• Water helps cook the mangoes and dissolve the jaggery into a syrupy consistency.
• Adjust water quantity depending on how thick or runny you prefer your Launji.

💡5 Tips for the Perfect Aam Ki Launji Recipe

Here are 5 tips to make the perfect Aam Ki Launji:

1. Choose Ripe, Yet Firm Mangoes: For the best flavour and texture, use slightly sour raw mangoes for the best balance of flavours. Overripe mangoes can turn mushy and lose their tangy crunch.
2. Balance the Sweet and Tangy Flavours: The key to a great launji is achieving the perfect balance of sweetness and tanginess. Adjust jaggery or sugar based on the tartness of your mangoes for that ideal balance.
3. Add Mustard Oil for Authentic Flavour: Using mustard oil adds a distinct, aromatic flavour that enhances the overall profile of the dish.
4. Use Fresh Spices: Freshly ground spices like cumin, coriander, and fenugreek seeds give the launji a more vibrant and aromatic flavour. Avoid using pre-ground spices if possible.
5. Let It Rest for Maximum Flavour: After cooking, allow the launji to cool completely before storing to enhance the flavours. This allows the flavours to meld together and intensify.

Variations

• Launji with Raisins (Kishmish)– Add a handful of golden raisins for a juicy burst of sweetness.
• Launji with Dates (Khajoor)– Add chopped dates with jaggery for an extra-rich texture and a festive, royal feel.
• Spicy Aam Ki Launji– Add extra green chillies or increase the red chilli powder for a spicier version.
• Sugar-Based Launji– Instead of jaggery, use white sugar for a lighter colour and slightly different sweetness. Good option if you prefer a cleaner, milder taste.

💭 FAQS About Perfect Recipe

🥣 Storage Suggestions

Refrigerate: Store Aam Ki Launji in a clean, airtight container in the refrigerator. It stays fresh for up to 7–10 days.

Room Temperature: If kept at room temperature, consume within 1–2 days, especially in hot weather.

Freezing: For longer storage, you can freeze Launji in small portions for up to 2 months. Thaw in the refrigerator before use.

Tip: Always use a clean, dry spoon to avoid spoilage.

🍽 Serving Suggestions for Aam Ki Launji Recipe

Serve it as a side dish with paratha, puri, or dal-chawal.

Use it as a spread for wraps and sandwiches for a tangy twist.

Enjoy it simply as a sweet-tangy pickle on your thali.

Recipe Video

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Aam Ki Launji Recipe | Sweet and Tangy Mango Relish

Aam Ki Launji is a sweet, tangy, and mildly spiced raw mango relish. Made with simple Indian spices and jaggery, this easy summer recipe pairs beautifully with parathas, puris, and rice.

Prep Time10 minutes mins

Active Time20 minutes mins

Total Time30 minutes mins

Course: Side Dish, Condiment

Cuisine: Indian

Diet: , Vegan, Vegetarian

Yield: 4

Calories: 120kcal

Author: Spicy Veg Recipes

Equipment

• 1 Peeler For peeling mangoes
• 1 Knife For chopping mangoes
• 1 Spatula For stirring
• 1 Heavy-bottomed pan For even cooking

Materials

• 600 gm Raw mangoes peeled and diced
• 2 tablespoon Oil preferably mustard oil
• 1 teaspoon Fennel seeds
• 1/2 teaspoon Fenugreek seeds optional, use lightly
• 1 teaspoon Nigella seeds optional
• 1 teaspoon Cumin seeds
• a pinch Asafoetida hing
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Red chili powder adjust to taste
• 1/2 teaspoon Salt adjust to taste
• 1/2 teaspoon Black salt
• 250 gm Jaggery grated or use sugar
• 1 cup Water
• 1-2 Dried Red chilli

Instructions

• Peel and dice the raw mangoes into bite-sized pieces.
• Heat oil in a heavy-bottomed pan.
• Add cumin seeds, fennel seeds, fenugreek seeds, and nigella seeds. Let them splutter.
• Add a pinch of asafoetida.
• Add mango pieces and sauté for 2–3 minutes.
• Add turmeric powder, red chili powder, salt, and black salt. Mix well.
• Pour water and bring to a boil.
• Once mangoes are tender, add jaggery and cook until it melts and the launji thickens.
• Switch off the flame and let it cool completely.
• Store in an airtight container.

Notes

• Adjust the sweetness based on the tartness of your raw mangoes.
• Always use a clean, dry spoon to increase shelf life.
• For extra flavour, you can add raisins or dates while cooking.

Step-by-Step Instructions for Aam Ki Launji Recipe

Prepare the Mangoes:

• Wash, peel, and slice the raw mangoes into thin pieces.
• Keep them aside.

Heat the Oil and Temper the Spices:

• In a heavy-bottomed pan, heat mustard oil until it starts smoking slightly.
• Lower the flame and add fennel, cumin, fenugreek seeds, nigella seeds, red chilli and a pinch of hing.
• Let the spices crackle and release their aroma.

Cook the Mango Slices:

• Add the sliced raw mangoes to the pan.
• Stir well and cook for 2-3 minutes on medium heat until the mangoes soften slightly.

Add Jaggery and Masalas:

• Add turmeric powder, red chilli powder, salt and 1 cup of water.
• Mix everything well and cook for 5-8 minutes.

Cook Until Thick:

• Add jaggery and black salt and cook on a low flame until the jaggery melts completely and coats the mango slices.
• Adjust seasoning, stir occasionally to avoid burning.
• The mixture will thicken and become glossy.

Cool and Store:

• Turn off the flame.
• Let the Aam ki Laungi cool completely.
• Store it in a clean, dry glass jar. It stays good for 2 weeks when refrigerated!

Final Thoughts

Aam Ki Launji is not just a dish, it’s a taste of Indian summer captured in a jar! Sweet, tangy, and lightly spiced, it’s simple to make and versatile to enjoy. Try this easy recipe and bring a burst of mango magic to your meals!

If you try this recipe and love it, please share your feedback in the comments below!

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