Place a kadhai. Heat it with oil. Splutter panch phoron and fennel seeds.Dust some hing. Add dry red chillies and curry leaves.

Next add raw mango pieces into the tadka and stir mix. Add salt, turmeric powder and mix well. Cover and cook till mangoes soften.

As mangoes are cooked,add red chilli powder and mix. Let the flame be at sim. Add little water so that red chilli powder doesn't burn.

Next add, jaggery powder and let this melt and get combined with rest of the ingredients.

Add water as and when required, but don't make it too thin. Mash some cooked mango pulp so that chutney becomes thick.

Next add the cumin and dry red chillies powder.
**It's always better to dry roast and grind cumin and dry red chillies just before preparing the dish so that, the aroma is fresh and intact.

After putting the powder, mix well.
Aam Launji is ready...keep it for sometime before serving as it absorbs the flavours nicely.

Garnish with some more cumin and dry red chillies powder.

You can store this for a day or two. Keep it in the fridge.
Do not reheat.

This Odisha special mango khatta meetha chutney is called as "Amba khatta" in Odia, always reminds me of my childhood and is a must in every summer.

I do it using ripe baiganpalli mangoes also.
It is also tasty and takes less time as mango cooking time reduces.
Try it two ways and enjoy...