30 May 2024


2 medium raw mangoes, peeled and chopped into small pieces
1 tablespoon oil (mustard oil preferred)
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon nigella seeds (kalonji)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 cup jaggery, grated (adjust to taste)
Salt to taste
1 cup water


  1. Prepare the Raw Mangoes:
    • Peel and chop the raw mangoes into small pieces. Set aside.
  2. Temper the Spices:
    • In a Vardaan Cookware’s Stainless Steel frypan, heat 1 tablespoon of oil over medium heat.
    • Add mustard seeds, fennel seeds, and nigella seeds. Let them splutter and release their aroma.
  3. Cook the Mangoes:
    • Add the chopped raw mangoes to the Vardaan Cookware’s Stainless Steel frypan and sauté for 2-3 minutes.
    • Add turmeric powder, red chili powder, cumin powder, and coriander powder. Stir well to coat the mango pieces with the spices.
  4. Add Jaggery and Water:
    • Add the grated jaggery and salt to taste. Stir to combine.
    • Pour in 1 cup of water and bring the mixture to a boil.
  5. Simmer and Thicken:
    • Transfer the mixture to a casserole.
    • Cover and simmer on low heat for about 15-20 minutes, or until the mango pieces are tender and the sauce thickens to a chutney-like consistency.
  6. Adjust and Finish:
    • Taste and adjust the sweetness or salt if needed. Add more jaggery if you prefer it sweeter.
    • Once the desired consistency is reached, remove from heat.
  7. Serve:
    • Allow the Kacche Aam ki Launji to cool to room temperature.
    • Serve as a side dish with meals, or enjoy it as a tangy condiment with parathas or rice.


  • Store the launji in Vardaan Cookware’s Stainless Steel airtight container in the refrigerator for up to a week.

This tangy and sweet Kacche Aam ki Launji is a delightful accompaniment to your meals, bringing the refreshing flavor of raw mangoes and the richness of jaggery. Enjoy this traditional Indian chutney!

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