Kacche Aam Ki Launji (Raw Mango Relish) Recipe
This flavorful and tangy Kacche Aam Ki Launji is a traditional Rajasthani dish, made using raw mangoes, a blend of spices, and jaggery, which gives it a unique sweet, sour, and spicy taste. Perfect as a side dish, this pickle-like relish pairs wonderfully with Rajasthani Gatte Ki Sabzi and Phulkas. If you’re looking to add a burst of flavor to your meal, this recipe is ideal for the summer months when raw mangoes are in season.
Ingredients for Kacche Aam Ki Launji
| Ingredient | Quantity |
|---|---|
| Raw Mangoes (Kacche Aam) | 3 |
| Mustard Oil (Sarson ka Tel) | 1/2 tablespoon |
| Asafoetida (Heeng) | A pinch |
| Jaggery (Gur) | 1 cup |
| Dates (Khajoor) | 1/4 cup |
| Mustard Seeds (Rai) | 1/4 teaspoon |
| Fennel Seeds (Saunf) | 1/4 teaspoon |
| Coriander Seeds (Dhaniya) | 1/4 teaspoon |
| Fenugreek Seeds (Methi) | 1/4 teaspoon |
| Kalonji (Nigella Seeds) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chili Powder (Lal Mirch) | 1/4 teaspoon |
| Salt (Namak) | To taste |
Preparation Time
10 minutes
Cooking Time
30 minutes
Total Time
40 minutes
Servings
6 servings
Cuisine
Rajasthani
Course
Side Dish
Diet
Vegetarian
Instructions for Making Kacche Aam Ki Launji
-
Prepare the Raw Mangoes
Start by washing the raw mangoes thoroughly. Peel the mangoes, remove the seed, and chop them into small pieces. -
Heat the Mustard Oil
In a large kadhai (wok), heat mustard oil over medium heat. Once the oil is hot, add the following spices:- Mustard seeds (Rai)
- Fennel seeds (Saunf)
- Coriander seeds (Dhaniya)
- Fenugreek seeds (Methi)
- A pinch of asafoetida (Heeng)
Sauté the spices for about 10 seconds or until they start to crackle and release their fragrance.
-
Cook the Mangoes
Add the chopped raw mangoes to the kadhai and sauté for 2 minutes. Stir occasionally to ensure the mango pieces are coated with the oil and spices. -
Add Jaggery and Dates
Add the jaggery (gur) and dates (khajoor) to the kadhai. Mix everything together. Let it cook for about 10-15 minutes on medium heat, stirring occasionally. During this time, the mangoes will soften, and the gravy will begin to thicken. -
Spice It Up
Once the mangoes are tender and the gravy is thickened, add the following ground spices:- Turmeric powder (Haldi)
- Red chili powder (Lal Mirch)
Adjust the salt to taste, and mix the ingredients thoroughly. Let the launji simmer for another 3-4 minutes to allow the spices to blend in.
-
Serve and Enjoy
Once done, remove the kadhai from the heat. Your Kacche Aam Ki Launji is ready to serve! It pairs beautifully with roti, paratha, or phulka. For an authentic Rajasthani meal, serve it with Gatte Ki Sabzi or your choice of vegetable curry.
Tips for Perfect Kacche Aam Ki Launji
- Adjust Sweetness: Depending on how sweet or tart your mangoes are, you can adjust the amount of jaggery and dates.
- Spice Level: Increase or decrease the amount of red chili powder according to your taste. For a more intense flavor, you can add a bit of green chili while cooking the mangoes.
- Storage: This dish can be stored in an airtight container for up to 5-7 days in the refrigerator. The flavors deepen as it sits, making it even more delicious on the following days.
Kacche Aam Ki Launji is a traditional, tangy-sweet condiment that brings a burst of flavor to your meals. With its mix of spices, jaggery, and the unique flavor of raw mangoes, it’s a perfect way to spice up any lunch or dinner table.
