Aam ki Launji
A delightful North Indian sweet and sour mango relish, perfect for summer. This instant pickle combines tangy raw mangoes with sweet jaggery and aromatic spices, creating a burst of flavor that pairs wonderfully with parathas and rice.
For 8 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Mangoes
- b.Wash the raw mangoes thoroughly under running water.
- c.Peel the skin using a peeler and chop the flesh into 1-inch cubes, discarding the hard inner stone.
- 2
Step 2
- a.Temper the Spices
- b.Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's hot and slightly smoking.
- c.Reduce the heat to low. Add mustard seeds and let them crackle.
- d.Add the fennel seeds, nigella seeds, and fenugreek seeds. Sauté for about 30 seconds until fragrant.
- e.Finally, add the hing and stir for a few seconds.
- 3
Step 3
- a.Cook the Mangoes
- b.Carefully add the chopped raw mango pieces to the pan. Sauté for 2-3 minutes, ensuring the mangoes are well-coated with the spices.
- c.Add turmeric powder, red chili powder, coriander powder, salt, and black salt. Mix everything thoroughly.
- d.Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and cook for 8-10 minutes until the mangoes are tender but still hold their shape. You can check by piercing a piece with a knife.
- 4
Step 4
- a.Add Jaggery and Simmer
- b.Add the grated or powdered jaggery to the pan.
- c.Stir continuously on low heat until the jaggery dissolves completely into the liquid.
- d.Once dissolved, increase the heat to medium-low and let the mixture simmer uncovered for 5-7 minutes. The syrup will thicken slightly. Remember it will thicken more as it cools.
- 5
Step 5
- a.Finish and Store
- b.Turn off the heat and stir in the garam masala for a final burst of aroma.
- c.Allow the Aam ki Launji to cool down completely at room temperature.
- d.Once fully cooled, transfer it to a clean, dry, and airtight glass jar. Store in the refrigerator for up to 2-3 weeks.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm, sour raw mangoes (kairi) for the best texture and tangy flavor.
- 2Do not overcook the mangoes, as they can turn mushy. They should be tender but hold their shape.
- 3The consistency of the syrup is key. Take it off the heat when it's still a bit runny, as it will thicken considerably upon cooling.
- 4For a deeper color and more traditional flavor, use dark-colored organic jaggery.
- 5Ensure the storage jar is completely dry to prevent the launji from spoiling.
- 6Aam ki Launji tastes even better the next day as the flavors have time to meld together.
Adapt it for your goals.
Sweetener Swap
You can replace jaggery with an equal amount of granulated sugar or brown sugar. The color and flavor profile will be slightly different.
Add Dry FruitsAdd Dry Fruits
For extra texture and sweetness, add a handful of raisins or chopped dates along with the jaggery.
Spicier VersionSpicier Version
Add 1/2 teaspoon of dry ginger powder (sonth) along with the other powdered spices for a warm, pungent kick.
Whole SpicesWhole Spices
For a more aromatic version, add 1-2 dried red chilies and a bay leaf to the tempering oil.
Why this is on our healthy list.
Aids Digestion
The blend of spices like fennel seeds, hing (asafoetida), and fenugreek seeds is known in traditional Indian cooking to stimulate digestive enzymes and promote gut health.
Rich in Vitamin C
Raw green mangoes are an excellent source of Vitamin C, an antioxidant that helps boost the immune system and protect the body against free radicals.
Natural Coolant
Raw mangoes are known to have cooling properties that help protect against the intense heat of summer and prevent dehydration by replenishing sodium chloride and iron.
Better Sweetener Choice
Using jaggery instead of refined white sugar provides trace minerals like iron and magnesium. While still a sugar, it is a less processed and more nutritious alternative.
Frequently asked questions
When stored in a clean, dry, airtight glass jar in the refrigerator, Aam ki Launji stays fresh for up to 3 weeks.