Kacche Aam Ki Launji Recipe

Name: Kacche Aam Ki Launji Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Indian
Ingredients: 3 pieces Mango (3 Mango (Raw)); ½ tbsp Mustard Oil (1/2 tablespoon Mustard oil); 0 pieces Asafoetida (Asafoetida (hing) a pinch); 1 cup Jaggery (1 cup Jaggery); ¼ cup Date (1/4 cup Dates); ¼ tsp Mustard Seeds (1/4 teaspoon Mustard seeds (Rai/ Kadugu)); ¼ tsp Fennel Seed (1/4 teaspoon Fennel seeds (Saunf)); ¼ tsp Coriander Seed (1/4 teaspoon Coriander (Dhania) Seeds); ¼ tsp Fenugreek Seed (1/4 teaspoon Methi Seeds (Fenugreek Seeds)); ¼ tsp Nigella Seed (1/4 teaspoon Kalonji (Onion Nigella Seeds)); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); ¼ tsp Red Chili Powder (1/4 teaspoon Red Chilli powder); 0 pieces Table Salt (Salt as required)

Kacche Aam Ki Launji Recipe - Indian Chutney Recipes (Indian)

40 minIndian

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To begin making the Kacche Aam Ki Launji, cut the mangoes into slices.
2Heat a wide pan with mustard oil on medium heat, add mustard seeds, fennel seeds, coriander seeds, asafoetida, and kalonji seeds.
3Once the seeds begin to sizzle, add the sliced mangoes to it.
4Now add jaggery and simmer the mango pieces for 10-15 minutes till the pieces become soft and the gravy becomes thick.
5At this stage add turmeric powder and red chili powder and mix well. This can be served hot as well as refrigerated and used over the week.
6Serve Kacche Aam Ki Launji with Rajasthani Gatte Ki Sabziand phulka for a perfect Rajasthani meal.