Raw Mango Launji

Name: Raw Mango Launji
Total time: 600 s
Yield: 4 people
Cuisine: American
Ingredients: 1/2 cup chopped raw mango; 1/2 cup water; 1/2 cup jaggery; 1 tablespoon oil; 1/4 teaspoon mustard seeds; 1/4 teaspoon cumin seeds; 1/4 teaspoon fenugreek seeds; 1/4 teaspoon fennel seeds; 1/8 teaspoon nigella seeds; 1/8 teaspoon asafoetida; 1 bay leaf; 2 cloves; 1/4 teaspoon salt; 1/4 teaspoon black salt; 1/8 teaspoon turmeric; 1 teaspoon Kashmiri red chili powder; 1 teaspoon coriander-cumin powder

Dipika Bhalla @cook_1952

Mumbai

This is a seasonal dish made with raw mango. Raw mango launji is tangy, sweet, spicy, and delicious. During the summer, when you don't feel like eating much and fresh vegetables are hard to find, this tasty launji can be served as a side dish with roti, puri, or paratha.

Dipika Bhalla @cook_1952

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Ingredients

10 minutes

4 people

1/2 cupchopped raw mango
1/2 cupwater
1/2 cupjaggery
1 tablespoonoil
1/4 teaspoonmustard seeds
1/4 teaspooncumin seeds
1/4 teaspoonfenugreek seeds
1/4 teaspoonfennel seeds
1/8 teaspoonnigella seeds
1/8 teaspoonasafoetida
1bay leaf
2cloves
1/4 teaspoonsalt
1/4 teaspoonblack salt
1/8 teaspoonturmeric
1 teaspoonKashmiri red chili powder
1 teaspooncoriander-cumin powder

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Steps

10 minutes

1

Peel and chop the raw mango.
2

Heat oil in a pan and add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, and nigella seeds. Then add the bay leaf and cloves. Now add the raw mango, dry spices, and salt, and mix well.
3

Once the mango softens a bit, add 1/2 cup water. When the water starts boiling, add 1/2 cup jaggery. Let it cook for 5 minutes.
4

When the launji starts to thicken, turn off the heat. It is now ready to serve. It can be kept for 2-3 days outside and 5-6 days in the refrigerator.