Kaache Aam ki Launji, also known as Khatta Meetha or Khat-Meetha, is a beloved summer condiment enjoyed across many parts of India. This sweet, sour, and salty treat has a thick consistency and is made with raw mangoes, jaggery, and a blend of spices. Simple and easy to prepare, it pairs wonderfully with stuffed paratha, poori, and even dal-chawal. Give it a try this season!
Ingredients
- 2 raw mangoes
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp fennel seeds
- 1/4 tsp nigella seeds (kalonji)
- 1/2 tsp turmeric powder
- 2 dry red chilies
- 1 tsp red chili powder
- 1/2 cup jaggery (grated or chopped)
- Salt to taste
- 1 to 1.5 cups water
Step-by-Step Instructions
Step 1: Prepare the Mangoes
Peel the raw mangoes and dice them into small cubes. Wash the cubes thoroughly and pat them dry with a clean cloth.
Step 2: Temper the Spices
Heat mustard oil in a pan over medium heat. Add mustard seeds and let them splutter. Then add fennel seeds, dry red chilies, and nigella seeds (kalonji) to enhance aroma and flavor.
Step 3: Saute the Mangoes
Add the chopped raw mango pieces to the pan and saute for 2 to 3 minutes, stirring occasionally.
Step 4: Add Spices and Jaggery
Sprinkle turmeric powder, red chili powder, and salt. Mix well. Then add the jaggery and water. Stir to combine, cover the pan, and let it cook for 10 to 15 minutes on low heat.
Step 5: Adjust Consistency and Flavor
Uncover the pan and check the texture. If the mixture is too thick, add a little more water. Adjust sweetness or spiciness to your preference. Cook for an additional 5 minutes, uncovered, until the desired consistency is reached.
Step 6: Cool and Store
Allow the Launji to cool completely. Transfer it to a dry, clean, airtight container. Refrigerate and enjoy with paratha, poori, or dal-chawal.
