Aam Launji With A Twist (Rajasthani Traditional)

Aam Launji With A Twist (Rajasthani Traditional) - Plattershare - Recipes, food stories and food lovers
Mango is undoubtedly King of fruits & if you are in north India you must be aware of the importance of Mango in your life. You can eat this amazing fruit in any form raw, sweet, tangy, hot, spicy whatever way your taste buds allow...Aam launji is a typical Rajasthani pickle type of chutney which is hot, tangy & sweet, you can accompany this amazing chutney with paratha, poori, chapati or just lick it in a spoon after a meal. So try this Rajasthani aam ki launji in my style, I made it rich in my style with some dry fruits I bet you cant wait to lick this mouthwatering chutney on your own...I dedicate this recipe to Delight foods & its initiative 🙂
4.80 from 56 votes
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Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Recipe Cuisine Type: Homestyle Cooking, Indian, North Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 2 cup Mango long slices raw
  • 1/2 tbsp Fenugreek Seeds methi dana
  • 1 tbsp Fennel Seeds saunf
  • 1 tbsp Mustard Seeds sarson
  • 1 tbsp Nigella Seeds lonji
  • 1/2 tbsp Cumin Seed jeera
  • 1/2 tbsp Red Chili Powder
  • 1/2 tbsp Termeric Powder haldi termeric powder
  • 1 1/2 tbsp Coriander Powder
  • 1/2 tbsp Garam Masala
  • 1 tbsp Poppy Seeds
  • 1 tbsp Chirongi charoli, or nuts nuts
  • 6 tbsp Jagerry
  • 1 tbsp Olive Oil
  • 1-2 tsp Salt or as per taste


  • In a wok, heat oil & add half of the quantity of Fennel seeds, mustard seeds, Nigella seeds, cumin seeds, Fenugreek seeds.
  • Once they starts crackling, add red chili powder, turmeric powder, coriander powder & garam masala with 2 spoon water so that the spices don't burn.
  • once spices releases oil, add raw mangoes & salt. Cook till mangoes soften.
  • Mean while in another pan dry roast the left out ingredient (Fennel seeds, mustard seeds, Nigella seeds, cumin seeds & Fenugreek seeds,) & coarsely grind them.
  • Also in another pan dry roast Chironji nuts & poppy seeds.
  • Now check the mangoes & add Jaggery with 2 cup of water.
  • Cook till water dries out.
  • Now add the coarsely powdered mixture, roasted Chironji nuts & poppy seeds.
  • Serve whenever you feel like. Refrigerate if not consumed immediately.

Recipe Notes

  • You can use sugar instead of jaggery
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4.80 from 56 votes

Monika Patel
Monika Patel

Certified Pastry Chef The Bake Box Cakery - A Bakery studio, where sweetness is handcrafted with love for all your happy occasions.

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  1. tempting as it looks tempting as it will be for the taste, will definitely try this @ home. What more I can expect for a mango fan with a tangy flavour. Keep posting new and refreshing easy to cook recipes5 stars

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