- 2 tablespoons oil
- 1 teaspoon cumin seeds/jeera
- 1 teaspoon carom seeds/ajwain
- ¼ teaspoon fenugreek seeds/ methi dana
- 1 teaspoon nigella seeds/kalonji
- 1 tablespoon fennel seeds/sauf
- ¼ teaspoon asafetida/hing
- 500g raw mango
- 250ml (1 cup) water
- 1 teaspoon salt
- 1 teaspoon black salt/kala namak
- ½ teaspoon red chilli powder
- 1 tablespoon roasted cumin powder/jeera powder
- 1 teaspoon chaat masala
- ½ teaspoon garam masala
- 200g jaggery/gud
- 1 tablespoon vinegar
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Peel the raw mangos and chop them into medium size pieces.
- Heat oil in a kadai and then add jeera, ajawain, methi dana, kalonji, sauf and hing. Cook on medium heat for a minute. Do not over cook them.
- Now add chopped raw mangoes and sauté them for 3-4 minutes on medium heat.
- Further add water, salt and pink salt. Mix well and let it simmer on medium heat for 7-8 minutes or until the mangoes turn soft.
- Now add the red chilli powder, jeera powder, chaat masala, garam masala and jaggery. Cook till the jaggery melts completely
- Once the jaggery melts it will get a thin consistency. Cook on medium heat for 4-5 minutes or until it turns slightly thick.
- Do not over cook because once the laungi cools down it will further thicken.
- Lastly add white vinegar and let the khatti mitthi laungi cool down completely.
- Now transfer it in a clean and dry glass container. Store in the refrigerator for upto 20 days.
- You can adjust the spices as per your taste.
- Do not add excess salt as chaat masala also has salt in it.
- You can replace jaggery with sugar or take half jaggery and half sugar.