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Aam ki launji
Sweet and sour raw mango relish
आम की लौंजी: raw mango simmered with jaggery, fennel and nigella into a glossy sweet, sour and gently hot relish
In Rajasthan and across the Hindi belt, launji is the quick mango relish made the day the first raw mangoes come home in April, and it keeps appearing on the thali all through the scorching summer. Unlike the long-cured achaars, it is cooked in 20 minutes: mango pieces in mustard oil with saunf, kalonji, methi and cumin, then simmered with jaggery until glossy. The pieces stay soft but hold their shape in a thick, amber syrup that is sweet first, then sour, with a warm hum of chilli and a liquorice note from the fennel. Eat it with dal-baati, puri, paratha or plain khichdi; in the heat it is believed to cool the body. The common mistake is adding the jaggery too early, so it caramelises and turns bitter before the mango is tender; cook the mango first, then the jaggery. It is ready when the syrup coats the back of a spoon and the mango looks translucent at the edges. It thickens as it cools. Store in a clean jar in the fridge and eat within a week to 10 days. Chef's tip: leave a little peel on some pieces; it gives a pleasant chew and stops the mango from turning to mush.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the launji
- 2 raw green mangoesabout 400 g, firm and sour
- 2 tbsp mustard oil
- 1 tsp fennel seeds (saunf)
- ½ tsp nigella seeds (kalonji)
- ¼ tsp fenugreek seeds
- ½ tsp cumin seeds
- 1 pinch gluten-free asafoetida
- ½ tsp ground turmeric
- 1 tsp Kashmiri chilli powder
- ¾ tsp salt
- 1 cup water
- 5 ½ oz jaggerygrated; use 120 g if your mangoes are only mildly sour
- ¼ tsp garam masala (optional)
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Method
0/8 doneStep 1: Wash and dry the 2 raw green mangoes. Peel most of the skin, leaving a few strips, then cut the flesh into 2 cm cubes, discarding the stone.
8 minStep 2: Heat 2 tbsp mustard oil in a heavy pan over a medium-high heat until it just starts to smoke, then turn the heat to medium and let it cool for 30 seconds; this takes away the raw pungency.
2 minStep 3: Add 1 tsp fennel seeds (saunf), ½ tsp nigella seeds (kalonji), ¼ tsp fenugreek seeds and ½ tsp cumin seeds and stir until the cumin darkens a shade and the seeds smell toasty, about 30 seconds. Add 1 pinch gluten-free asafoetida.
1 minStep 4: Add the mango, ½ tsp ground turmeric, 1 tsp Kashmiri chilli powder and ¾ tsp salt and stir for 2 minutes until the mango is coated and glossy.
2 minStep 5: Pour in 1 cup water, cover and simmer on a medium-low heat until the mango pieces are tender when pressed with a spoon but still hold their shape, 6–8 minutes.
8 minStep 6: Add 5 ½ oz jaggery and stir until it melts. Simmer uncovered for 5–6 minutes, stirring gently, until the syrup is glossy and coats the back of a spoon. Common mistake: boiling it hard, which breaks up the mango.
6 minStep 7: Stir in ¼ tsp garam masala if using, take off the heat and cool; the syrup thickens as it cools.
1 minStep 8: Serve at room temperature. Keep in a clean, dry jar in the fridge for 7–10 days. Throw it away if it fizzes, grows mould or smells sour and boozy.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 1 g
- Carbs
- 25 g
- Fat
- 3 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aam ki launji take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of raw green mangoes?
- Tinned mango pulp, same weight.
- What can I use instead of fennel seeds (saunf)?
- Aniseeds, same amount (a stronger liquorice taste).
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