Aam ki Launji is a sweet & sour dish prepared using raw mangoes (also called ‘keri’ or ‘kacche aam’) seasoned with traditional Indian spices and sweetened using jaggery (gur). It has a chutney like consistency & is an absolutely delightful condiment to your everyday meals. If you are someone who is fond of eating sweet-sour pickle (like Mango Chunda), you will surely love this recipe.
Kacche Aam ki Launji is a popular recipe of North India. I still remember, as a kid this dish used to be our all time favourite. We used to eat it with our roti, paratha, poori & even mathri. It tasted so good with everything. With the onset of mango season, this dish was a ‘must cook’ in our home.
One of the key highlights of Aam ki Launji is the spices which are added to it. Panch Phoron is a combination of five spices- Methi (Fenugreek), Jeera (Cumin), Rai (Mustard), Kalonji (Nigella) & Saunf (Fennel). All these five spices are present in this recipe & are crucial in imparting that distinct taste to Aam ki Launji. Panch Phoron is used in many other states cuisines and sometimes you get a ready made pack for it too.
For adding sweetness to the launji, jaggery is added to it which also adds up to its rustic flavours and gives it a subtle golden glow. However if you don’t have jaggery you can replace it with brown sugar (though I would recommend making this dish using jaggery only).
Earlier I had shared Smokey Aam Panna recipe which is also prepared using raw mangoes. This time, I decided to share another lip smacking recipe that can prepared in just flat 20 minutes.
This Aam ki Launji recipe is very easy & quick to prepare. Just follow the exact proportions & steps, and I am sure you will nail this delicious Aam ki Launji in first attempt only!!
List of Ingredients:
- Kacche Aam (Raw Mango) – 3 pieces (~500 grams)
- Mustard Oil-2 tbsp
- Methi Seeds (Fenugreek seeds) – 1/2 tsp
- Jeera (Cumin seeds)- 1/4 tsp
- Rai (Mustard seeds)- 1/4 tsp
- Kalonji (Nigella Seeds)- 1/4 tsp
- Saunf (Fennel)-1 tsp
- Ajwain (Carom seeds)- 1/4 tsp
- Heeng (Asafoetida) – 1/4 tsp
- Dhaniya Powder (Coriander Powder)- 2 tsp
- Haldi (Turmeric powder) – 3/4 tsp
- Red Chilli Powder- 1 tsp
- Salt – 1 tsp (or to taste)
- Water – 1/2 cup
- Chopped Jaggery-1/2 cup (or brown sugar)
Steps To Prepare:
Wash & peel the raw mangoes. Cut it into thin slices. Keep them aside.
Heat mustard oil in a heavy or non stick pan. Add methi, jeera, ajwain, rai, saunf and kalonji seeds. Let them roast for few seconds.
Add heeng, dhaniya powder, haldi and red chilli powder too. Stir well and let all the spices roast for few seconds till they release their aroma.
Add raw mango slices, salt & water to the above mixture. Mix well and cover the pan with lid for 3-4 minutes.
Raw mangoes will start becoming soft & mushy now. Add chopped jaggery to it and mix once again. If you don’t have jaggery, you can add brown sugar.
Let the launji cook in open pan on medium-low flame for another 5-7 minutes till all the jaggery is melted and you get a syrup like consistency. Keep stirring in between.
Kacche Aam ki Launji is ready. Enjoy it will hot Phulkas or parathas.
Happy Cooking !! 🙂
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