Kacche Aam Ki Launji Recipe

It is a delicious combination of sweet and tangy flavours.

Waagmi Soni
13 ratings.
Kacche Aam Ki Launji Recipe

Kacche Aam ki Launji (Raw Mango Launji) is the most famous traditional recipe from the state of royals, Rajasthan. It is a delicious combination of sweet and tangy flavours. Addition of kalaunji, fennel seeds and fenugreek seeds are important in this recipe as it gives a twist to the usual launji.

Serve Kacche Aam Ki Launji with Rajasthani Gatte Ki Sabzi and phulka for a perfect Rajasthani meal.

You can also try other Mango recipes such as

  1. Mango Kesari
  2. Mango Falooda
  3. Mango Rasam


Cuisine: Rajasthani
Course: Side Dish
Diet: Vegetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M


6 Servings


  • 3 Mangoes (Raw)
  • 1/2 tablespoon Mustard oil
  • Asafoetida (hing) , a pinch
  • 1 cup Jaggery
  • 1/4 cup Dates
  • 1/4 teaspoon Mustard seeds
  • 1/4 teaspoon Fennel seeds (Saunf)
  • 1/4 teaspoon Coriander seeds
  • 1/4 teaspoon Fenugreek Seeds (Methi)
  • 1/4 teaspoon Kalonji (Onion Nigella Seeds)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Red chilli powder
  • Salt , as required

Directions for Kacche Aam Ki Launji Recipe

  1. To begin with Kacche Aam Ki Launji, cut the mangoes into big slices. Heat a wide pan with mustard oil, add mustard seeds, fennel seeds, coriander seeds, asafoetida, and Nigella seeds.

  2. After the seeds splutter, add the sliced mangoes to it.

  3. Add Jaggery and simmer the mango pieces for 10-15 minutes till the pieces become soft and the gravy becomes thick.

  4. Add turmeric powder and red chili powder and mix well. This can be served hot as well as refrigerated and used over the week.

  5. Serve Kacche Aam Ki Launji with Rajasthani Gatte Ki Sabzi and phulka for a perfect Rajasthani meal.

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Last Modified On Thursday, 13 April 2017 10:46

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