Mango is revered in India with all sorts of dishes created from it. Be it sweet or savory with raw and ripe varieties. Mango pickle, murabba (another kind of chutney), mango papad (fruit leather), mango chutney, aam panna (raw mango drink which is a coolant for summer) are a few examples of mango delicacies.
Launji is usually prepared in the Northern part of India using Indian spices. It is perfect as a hostess gift and looks cute when packed in glass jars. Let’s make this delicious chutney now.
Servings
Yields about 1 ½ -2 cups
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
- 1 raw mango, chopped into bite sized pieces
- 2 tsp red chili powder
- ⅓ tsp turmeric powder
- 1 tsp kalonji or onion seeds
- 1 tsp fennel seeds
- ½ tsp cumin seeds
- 1 ½ tsp salt
- ¼ -½ cup jaggery
- 2 tsp oil
- ½ cup water
Add oil in a pan, when it is hot add cumin, fennel and onion seeds. Saute or a minute.
Step 2
Add red chili powder and turmeric powder. Stir well. Add chopped mango, jaggery and water.
Step 3
Cook with the lid on stirring in between for 20-25 minutes.
Step 4
After 20-25 minutes the consistency will be thick like that of a jam. Turn off the flame and cool. Store in a glass jar and use as required.
Notes
Depending on the size of the mango you can get 11/2 -2 cups of launji.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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