Kacche Aam Ki Launji

To make Kacche Aam Ki Launji, start by peeling and chopping 500 g of raw mango into small pieces. Heat 1 tbsp of oil in a pan over medium heat, then add 1 tsp each of rai (mustard seeds), jeera (cumin seeds), kalonji (nigella seeds), methi (fenugreek seeds), and sauf (fennel seeds). Sauté the spices until they splutter, then add the chopped mango. Stir in 1 cup of jaggery or sugar, 0.5 tsp of salt, 1 tsp of red chilli powder, 0.5 tsp of jeera powder, 1 tsp of coriander powder, and 0.5 tsp of turmeric powder. Cook on low heat until the mango softens and the jaggery dissolves. Let it cool before serving.

Yes, Kacche Aam Ki Launji is suitable for vegans as it contains no animal products. The ingredients include raw mangoes, spices, and jaggery or sugar, making it a delicious and plant-based condiment perfect for enhancing various meals.

If you don't have jaggery, you can substitute it with brown sugar or coconut sugar in equal amounts. Both alternatives will provide a similar sweetness and depth of flavor to your Kacche Aam Ki Launji.

To store Kacche Aam Ki Launji, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 2 weeks. Make sure to use a clean spoon each time you serve to maintain its freshness.

Kacche Aam Ki Launji pairs wonderfully with a variety of dishes. It complements Indian meals like rice, dal, and parathas, and can also be used as a tangy spread on sandwiches or wraps. Its sweet and spicy flavor enhances grilled meats and can even be drizzled over salads for an extra kick.