Aam Ki Launji With Jaggery


  • 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

Steps In Making

  1. Peel the raw mangos and chop them into medium size pieces.
  2. 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.
  3. Now add chopped raw mangoes and sauté them for 3-4 minutes on medium heat.
  4. 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.
  5. Now add the red chilli powder, jeera powder, chaat masala, garam masala and jaggery. Cook till the jaggery melts completely
  6. Once the jaggery melts it will get a thin consistency. Cook on medium heat for 4-5 minutes or until it turns slightly thick.
  7. Do not over cook because once the laungi cools down it will further thicken.
  8. Lastly add white vinegar and let the khatti mitthi laungi cool down completely.
  9. Now transfer it in a clean and dry glass container. Store in the refrigerator for upto 20 days.

Recipe Notes

  • 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.
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