Ingredients:
| 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 |
Instructions:
- Prepare the Raw Mangoes:
- Peel and chop the raw mangoes into small pieces. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Storage:
- 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!
