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.
Servings 4
Calories 120kcal
Equipment
- 1 Peeler For peeling mangoes
- 1 Knife For chopping mangoes
- 1 Spatula For stirring
- 1 Heavy-bottomed pan For even cooking
Ingredients
- 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.