Aam ki launji, also known as aam ki chutney, is a mango-based accompaniment ideally made in the summer months.
1 pound green raw mangoes (500 g, peeled and cut into thin wedges) 3 tbsp vegetable oil ½ tsp asafetida (hing) (skip for gluten-free) ½ tsp nigella seeds (kalonji, onion seeds) 2 tsp fennel seeds (saunf) 2 tsp salt 2 teaspoon Kashmiri red chili powder 1 cup water 1 and ½ cups crumbled jaggery (gud)
Add the mango wedges, salt, and red chili powder to the pan and mix well. Stir in water and cover the pan with a tight-fitting lid. Reduce the heat to low.
Cook for 10-12 minutes until the mangoes are softened. Stir a few times while cooking. Now add jaggery and cook till it melts, stirring continuously.
Cover the pan once again and cook for 3-4 minutes. Remove the pan from heat and let the launji come down to room temperature. Serve at room temperature or chilled.