"Aam Ki Launji" means Green Mangoes saute in spices and little amount of jaggery is added to balance the tanginess of raw mangoes. Little water is added to form a thick gravy. Raw mangoes when simmered with mustard , nigella seeds along with few other spices and finally the jaggery in the end makes it a summer treat. It is finger licking tangy and sweet sauce which is a fantastic accompaniment with lunch during summer days. Kairi, means Unripe Green Mangoes that's why it is called as Kairi Ki Launji also in many states. The spices varies from state to state in North India. I kind of like the usage of jaggery more instead of sugar in chutneys so here you would see I have used jaggery. But you can use sugar if you like.
Mango being the King of all fruits, the versatility is offers is amazing. Juice, ice-creams, shakes, dals, rice, sorbet, jam, pickles, jelly, sauce are to name a few. So learn this simple, quick Kairi Ki Launji and you can enjoy it with paratha /bread or have it after meals.
Have a look at some other recipe from Raw Mangoes:
- Raw Mango Chutney / Kancha Aamer Chutney
- Red Lentil With Raw Mangoes / Aamer Dal /Tak Dal
- Aam Jhol /Raw Mango Syrup
1 1/2 cups Raw Mango, peeled and diced
3 tsp Mustard oil
1/4 tsp Fenugreek (methi) seeds
1/2 tsp Nigella (Kaloungi) seeds
1/2 tsp Fennel (Saunf) seeds
1/4 tsp Cumin (jeera) seeds
1/2 tsp Roasted Cumin powder
Asafoetida (hing) small pinch
pinch of Black Salt
1/4 tsp Chili flakes
1/4 tsp Turmeric powder
1/3 cup Water
4 tbsp Jaggery, shredded
Put the mustard oil in a pan and heat in on high flame till you can see the smoke. Remove the pan from the flame and let it cool for few seconds. This step is done to remove the raw smell of mustard oil from any dish.
Put the pan back on low flame and now add methi, kaloungi, saunf and jeera seeds. Once it starts spluttering add hing, haldi, chili flakes and stir quickly. Immediately add raw mango cubes, salt and mix well with the spices. Cook for 2-3 minutes on low heat.
Add water and cover the pan with a lid. In next 4-5 minutes you will see mangoes are almost cooked. Now add jaggery to the pan, mix well and simmer for another 5-6 minutes. When the jaggery is completely melted, taste and adjust the level of sweetness according to your taste.
At this point I actually mash the mango pieces a bit to get a pulpy consistency. Now sprinkle some roasted cumin powder, black salt and combine well. Allow it to cool completely. Then you can transfer the launji to sterilized glass jars and store refrigerated for next 4-5 days. Each time use a dry, clean spoon to scoop out required quantity of launji.
- If you are making it in huge quantity it may take some time to clean, peel and dice the raw mangoes. Just don't keep it open for a long time. Submerged the cubes in water or else they will become dry.
- How much jaggery you need also depends on the sourness of your raw mangoes. So adjust the jaggery according to your taste.
- You can use sugar instead of jaggery.