Aam Ki Launji – Raw Mango Relish

No Indian meal is complete without pickles and relish. Aam ki launji is a sweet and sour relish from North Indian states of Uttar Pradesh and Rajasthan. It is made with a few spices and is quick & easy to make.

Having spent my childhood in eastern Uttar Pradesh, I came across many dishes that required panch phoran. As the name suggests it is a mix of five spices. Unlike other mix of spices , panch phoran is a mix of whole spices, all of which are seeds, in equal quantities. I use lesser fenugreek seeds for milder taste and more of fennel seeds.

For launji, mangoes are cooked with panch phoran, chilli , turmeric, salt and sugar. The sweetness of sugar combined with sour mangoes is a mouth watering combination. During summers there aren’t too many vegetables available, though none of us were fussy eaters as kids, but when we would be bored of Ridge gourd, bottle gourd , mom would make launji with Paratha or Pooris.

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Aam Ki Launji - Raw Mango Relish

Course

main course

Cuisine

indian

Prep Time

10 minutes

Cook Time

30 minutes

Servings

serving

Ingredients

Panch Phoran

• 1 teaspoon fenugreek seed
• 2 teaspoons mustard seed black
• 2 teaspoons cumin seed
• 2 teaspoons seeds nigella
• 4 teaspoons fennel seed

For Launji

• 1 kilogram mangoes Raw
• 3 - 4 red chilli Whole
• 1/4 teaspoon red chilli powder
• 1/2 teaspoon turmeric
• 4 tablespoons sugar jaggery /
• 2 tablespoons oil
• 2.5 teaspoons panch phoran
• To taste salt
• 500 millilitres water

Course main course Cuisine indian Prep Time 10 minutes Cook Time 30 minutes Servings serving Ingredients Panch Phoran 1 teaspoon fenugreek seed 2 teaspoons mustard seed black 2 teaspoons cumin seed 2 teaspoons seeds nigella 4 teaspoons fennel seed For Launji 1 kilogram mangoes Raw 3 - 4 red chilli Whole 1/4 teaspoon red chilli powder 1/2 teaspoon turmeric 4 tablespoons sugar jaggery / 2 tablespoons oil 2.5 teaspoons panch phoran To taste salt 500 millilitres water

Instructions

1. Mix all the spices of panch phoran. Its a good idea to make a larger quantity and keep it as a mix.
2. Wash the mangoes and cut them into 2 inch by half inch pieces. If the seed is hard you can add it as well for cooking. I do not peel the skin of mango.
3. In a pan take oil and heat it. Add the panch phoran and when the seeds start to crackle , add whole red chillies, red chilli powder and turmeric. Fry for 10 seconds and add cut mangoes
4. Add water , cover the pan with a lid and cook for 10 minutes or till mangoes are cooked
5. When mangoes are cooked add salt and sugar and stir well
6. Allow the it to cool and then serve
7. Launji will last for about a week if kept in the fridge

Recipe Notes

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