Ingredients Required
Mango: Use unripe, raw, or green mango, also known as Kairi or kaccha aam in India. Discard the stone and skin. Use only the pulp. Jaggery is the sweetener used in launji. You can use jaggery powder also. Or substitute it with brown or coconut sugar. Spices: Cumin Seeds (jeera), Black Mustard Seeds (rai), Fenugreek Seeds (methi dana), Fennel Seeds (saunf), Nigella Seeds (kalonji) Seasoning: Salt, Red Chilli Powder, Asafoetida (hing) Use neutral flavour refined oil to cool launji.
How To Make Launji
Prepping the Mangoes: Start by washing, drying, peeling the raw mangoes and slicing them. Ensure that the mangoes are firm and underripe, as they lend a tangy flavour to the launji. When the market is loaded with the abundant produce of kaccha aam (raw mango) the wise house ladies like my mother, slice them and make launji to preserve them. It is very similar to Gujarati aam chundo, the only difference is mangoes are sliced and not grated for launji along with that it has a strong taste of spices. Aam Ki Launji is a – vegan, gluten-free, one-pot recipe. Tempering:
In a kadhai, heat oil over medium heat. Once the oil is hot, add cumin, nigella, mustard, fennel, and fenugreek seeds. Let them splutter.
Allow the spices to sizzle for a few seconds, releasing their aroma and flavours into the oil.
Cook Mangoes:
Carefully add the sliced mangoes to the kadhai along with salt and red chilli powder, stirring gently to coat them with the spices.
Add water, stir to combine, cover and let the mangoes cook until they soften slightly.
Add Jaggery:
Then, add grated or chopped jaggery (or sugar) to the pan. Stir gently to dissolve it.
Reduce the heat to low and let the launji simmer gently, allowing the flavours to meld together. Stir occasionally to prevent the mixture from sticking to the bottom of the pan.
Cook until the mangoes are soft and the jaggery has dissolved, creating a thick and glossy consistency.
Storing:
Allow the launji to cool slightly before transferring it to a clean, airtight container. Store it in the refrigerator, and the flavours intensify over time.
Serving Suggestion
Serve aam launji as a chutney alongside roti, paratha, poori, or rice dishes, or enjoy it as a flavorful accompaniment to any meal. With its perfect balance of sweet, sour, and spicy notes, this traditional mango relish is sure to elevate everyday Indian meals.
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