Sweet & Tangy Delight: Homemade Traditional Mango Launji Recipe You'll Crave Every Summer!

Rating for Indian Mango Launji

⭐⭐⭐⭐☆ (4.9/5)

"Mango Launji (Aam Ki Launji)"

Overall Preparation Time: 30 minutes

Mango Launji Recipe – A Sweet and Spicy Summer Condiment 🍃

Introduction:Experience the Distinctive Flavor of Mango Launji in Every Bite

When the sweltering Indian summer arrives, raw mangoes flood local markets—and with them comes the craving for tangy, spicy, and sweet delights. Mango Launji is a favorite from North India, especially in Gujarat. You can enjoy it with parathas, Kachoris , or even with Khasta Kachori and rice—it goes with almost everything!

This mango chutney blends tart raw mangoes, fenugreek, sugar, and roasted Indian spices—without any preservatives.

Ingredients for Easy Raw Mango Launji

• 3 medium-sized raw mangoes
• 1 tablespoon oil
• 1 teaspoon Methi Dana (fenugreek seeds)
• ½ teaspoon cumin seeds
• 1–2 pinches Hing (asafoetida)
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 teaspoons coarsely ground Saunf (fennel)
• 1 teaspoon black salt (or to taste)
• 1 litre water
• 1 cup sugar (adjust to taste)
• 1 teaspoon dry mint leaves (optional)

How to make homemade Mango Launji Step-by-Step

1. How to Wash, Peel & Slice the Mangoes for making Aam ki Launji

Start by washing the raw mangoes thoroughly under running water to remove any dust or residue.

Once cleaned, peel the skin and cut them into medium-thick slices. Make sure the slices aren't too thin—they should hold shape even after boiling.

💡 Pro Tip: Use unripe, firm mangoes for that perfect tangy punch.

2. How to Spillitter spices For Making Spicy and tangy Launji 🌶️

Pour some oil into a thick pan and turn the heat to medium. Toss in a few fenugreek seeds (methi dana). Then toss in cumin seeds followed by a pinch or two of hing (asafoetida). Let them cook a bit until you hear a light sizzle—perfect start! Their aroma is strong and fragrant. Then add turmeric powder. Stir to combine evenly

Now add the mango slices and sauté them until well-coated with the tempered masala. This is the magic moment—your dish is starting to smell great! You're building the tasty base that makes everything else better. Now, add red chilli powder after that add saunf (fennel) powder which brings mild and natural sweetness that balances the spice beautifully.

3. How to Cook Delicious Aam Launji 🍲

Once your mango slices are coated in that aromatic spice mix, it’s time to add 1 litre of water and black salt.

Mix everything nicely, pop the lid on, and and allow the mango to cook on medium flame for about 15 minutes. Meanwhile, check the tenderness; the mango pieces should have a slightly chewy texture before moving to the next step.

4. How to make Launji tangy and sweet 🎂

Now, it's the time to give Gujrati touch to your launji, so add your desired quantity of sugar and give the mix a gentle stir. Immediately, you’ll notice the liquid start to thicken into a syrupy consistency.

For an extra layer of flavor, sprinkle dry mint leaves—this gives the Launji a refreshing aroma and helps it stand out from regular mango chutneys.

💡 Pro Tip: At this stage, you can replace sugar with jaggery for a richer flavor and a slightly grayish color. Cooking for someone who is diabetic or want to cut calories further? A pinch of sugar-free sweetener works wonders too!

5. How to Simmer Homemade Mango launji like a sweet-tangy delight

Let your mango Launji cook for an additional 10 minutes. This helps to reduce the liquid slightly, marrying all the flavors together. By now, your kitchen should be filled with an intoxicating aroma that’s sweet, spicy, and deeply comforting.

💡Pro tip: If you want to give your mango launji have a chutney-like consistency then add some more additional sugar. This provides thick consistency texture—not watery.

💡 Pro Tip:Check for doneness: Mangoes should be soft but still have some bite.

How to Serve your Instant Homemade made Aam ki Launji

Serve Mango Launji with:

• Khasta Kachoris
• Aloo Parathas
• Pooris
• Steamed Rice & Dal
• Festive thalis

Store in an airtight glass jar. Keeps for 7 days in the refrigerator.

Conclusion for Summer Delight

. Mango Launji is a must-try summer condiment—tangy, sweet, spicy, and full of nostalgia. One taste, and it’ll become a staple in your home.

⚠️ Precautions to Follow While Making Mango Launji

• ⚫ Avoid using the Pressure Cooker: Don’t cooking Mango Launji in a pressure cooker, like you would Aam Panna, can mash up the mangoes and ruin their texture. Always use a regular pan or kadai for best results.
• ⚫ Skip Aluminum or Iron Cookware Raw mangoes are naturally acidic. Cooking them in aluminum or iron utensils can not only alter the taste but also react with the metal, leading to discoloration and possible health issues. Stainless steel and non-stick pans are both excellent choices in this regard.
• ⚫Be Mindful with Methi Dana While fenugreek seeds add a lovely bitter note, too much of it can overpower your dish. Stick to the recommended quantity to balance bitterness with sweetness and spice.
• ⚫ Watch Your Water Quantity Too much water? Your Launji will turn into a runny mess. Too little? It’ll stick and burn. Always add water in adequate quality that allow the mangoes to cook and the flavors to blend into your dish.

FAQs About Mango Launji

Can I just use jaggery instead of sugar in Mango Launji?

Yes, you can. However, it may give your dish a slightly grayish hue.

Is Mango Launji the same as mango pickle?

Not quite. While both use raw mangoes, Launji is cooked and has a sweet-and-sour flavor, unlike pickles which are oilier and spicier.

Can I make Mango Launji without oil?

Oil enhances flavor but if you're oil-free, dry roast the spices before adding mangoes and water.

How long can I store homemade Launji?

Up to 7 days in the fridge. Make sure to store it in a clean, dry jar and always use a dry spoon.

Can I freeze Mango Launji?

Yes, you can freeze it in small portions for up to 15 days only. Thaw overnight in the fridge before use.

Why is my Launji too watery?

You may have added excess water or not cooked it long enough. Simmer uncovered to reduce the liquid to your desired consistency.

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