A North-Indian sweet-and-tangy raw mango relish, tempered with fennel and nigella in mustard oil — served with parathas and dal-rice.

How long does it keep?

Up to 2 weeks refrigerated; the mustard oil and jaggery help preserve it.

Can I make it less sweet?

Yes — reduce the jaggery for a sharper, more tangy launji.

Raw Mango (Aam) Launji

Name: Raw Mango (Aam) Launji
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 cups Raw mango; 0.75 cup Anveshan Jaggery Powder; 1 tsp Fennel seeds (saunf); 0.5 tsp Nigella seeds (kalonji); 0.5 tsp Red chilli powder; 0.75 tsp Salt; 1.5 tbsp Anveshan Wood-Pressed Mustard Oil

A North-Indian sweet-tangy raw mango launji tempered with fennel and nigella in Anveshan Wood-Pressed Mustard Oil and sweetened with Anveshan Jaggery Powder.

Time breakdown

Prep Time10 min

Cook Time15 min

Total Time25 min

Ingredients

Raw mango
Fennel seeds (saunf)
Nigella seeds (kalonji)
Red chilli powder
Salt
💡 You can also use Groundnut Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Raw Mango (Aam) Launji

1
Peel and slice the raw mango into thin strips.
2
Heat the Anveshan Mustard Oil until it just smokes, lower the heat and add the fennel and nigella seeds.
3
Add the mango strips, salt and red chilli powder; cook covered for 5–6 minutes until softened.

Tips for the Best Raw Mango (Aam) Launji

✓Slice the raw mango thin so it softens quickly and evenly.
✓Heat the Anveshan Mustard Oil to smoking, then lower the flame before adding the seeds — this removes its raw pungency.