Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, raw mango launji in jaggery. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

You slice the raw mango and then toss it with pickling spices. Hi Manali, how long does this Launji last when made with jaggery? Raw green mangoes - Good firm raw mangoes makes the best sweet chutney in taste, texture as well as colour.

Raw mango launji in jaggery is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Raw mango launji in jaggery is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook raw mango launji in jaggery using 8 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Raw mango launji in jaggery:

1. Get 1 raw mango(peeled and chopped)
2. Make ready 1 Green chilli
3. Make ready 1 bowl jaggery powder
4. Get 1 tsp garam masala powder
5. Prepare As per taste Salt
6. Make ready 1 bowl water
7. Prepare 1 spoon refined oil
8. Get 1 pinch cumin seeds

Aam Ki Launji or sweet mango chutney is a sweet and sour relish made using raw mango and it can be made in bulk and stored for months. Mango pieces diced and are ready for aam ki launji. Discard the stone of the mangoes. Heat some oil in a pan.

Instructions to make Raw mango launji in jaggery:

1. Put a pan on gas on medium flame pour oil add cumin seeds, green chilli in hot oil let it sizzle then add chopped mango, stir it then add all the above-mentioned spices salt, jaggery and water in the pan and cook it for 10 to 12 mins.
2. After 12 mins turn off the gas and serve it in a bowl.
3. Your hot chatpati raw mango launji is ready enjoy.

After that add raw mango pieces. Then add salt to taste, and saute for few minutes. Mango chutney with raw mangoes is made using chopped mango and spices like red chilly, saunf powder (fennel seeds coarse grounded), haldi and garm masala. I add sugar to overcome the sour taste of raw mango. One may use jaggery as well.

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