Aam Ki Launji or Raw Mango Relish

Raw Mango Relish is prepared during summer in Rajasthan as well as in North India. I like it so much that just a thought about it waters my mouth 🙂 I eat it along with chapati or rice or this can easily substitute any chutney or pickle and can be stored and enjoyed easily for a week. Kids will love it with parantha or puri. It is fused with flavors as it is sweet, sour and spicy all at the same time. I add freshly crushed fennel seeds, which helps to enhance the flavour of this dish.

Preparation Time: 5 mins
Cooking Time: 15 mins
Servings: 6-8


Raw mango, peeled and cubed- 2 cups
Asafoetida- a pinch

Cumin seeds- 1/2 tsp
Fennel seeds- 3 tsp
Red chilli powder- 1 tsp
Turmeric powder- a pinch
Sugar- 2/3 cup

Garam Masala- a pinch(optional)
Black salt/salt- to taste
2 tbsp oil

Aam Ki Launji or Raw Mango Relish 1

Raw Mango Relish. Method:

  1. Partially crush fennel seeds using a mortar/pestle or a grinder.
  2. Heat oil in a pan, add cumin seeds. When cumin seeds turn little red add crushed fennel seeds, red chilli powder, turmeric and sauté for 20-25 sec on low flame.
  3. Now add raw mango and mix well, cook for a minute and add 1/2 cup of water.
  4. Cover the pan and cook till raw mango is nearly done.
  5. Now open the lid and add sugar, stir and simmer on low flame till launji thickens.
  6. Put the flame off and add Garam Masala. Mix well.
  7. Your aam ki launji is ready. Serve it as a side dish in any meal.

Aam Ki Launji or Raw Mango Relish 2Aam Ki Launji or Raw Mango Relish 3


-Store it in refrigerator for consuming it upto a week.

-Adjust sugar according to the sourness you want. If you like it less sour then add more sugar.

-Instead of sugar, you may also use jaggery.

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