Kachhe Aam ki Launji Recipe

Craving for something sweet and sour with your meals? Try this Kachhe Aam ki Launji that can single-handedly spruce up any kind of meal. Kachhe Aam ki Launji is a seasonal dish and super easy to make at the same time. Do you know that Kachhe Aam ki Launji can be preserved for six months as no additional water is being used? You just need a handful of ingredients like raw mangoes, jaggery, mustard oil, dry red chilli, bay leaf, turmeric, red chilli powder and salt. A special masala that is added to this recipe is Panch Phoron. To make Panch Phoron, just mix 1 teaspoon whole cumin, 1 teaspoon mustard seed, 1 teaspoon fennel seeds, ½ teaspoon onion seeds and 1/3 teaspoon fenugreek seeds. This side dish is most popular in Bihar and Purvanchal. If you too love the tangy flavour of Kacchi Ambi, then you need to try this Kachhe Aam ki Launji at home. Be it kids or adults, everyone will love this recipe for sure. Do try this recipe, rate it and let us know how it turned out to be by leaving a comment in the section below. Happy Cooking!

How to make Kachhe Aam ki Launji

  • Step 1 Prepare the mangoes

    Wash the raw mangoes, peel them and cut into cubes.

  • Step 2 Prepare the tadka

    Pour mustard oil into a pan and put it on heat. Then add 1 teaspoon Panch Phoran. Add 2 bay leaves and 1 dry red chilli. It should be cooked at a smokey temperature for a while to get proper flavour.

  • Step 3 Cook the raw mango

    Add raw mango cubes into the pan. Stir well for at least five minutes so it is sautéed properly. Cover it with a lid and cook for 10 minutes. Remove the lid. By now the mango is half cooked.

  • Step 4 Final preparation

    Add ½ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon salt. Stir it for approx 5 minutes so spices get incorporated. Add crushed jaggery. Mix well, cover it with a lid and let it cook for 5 minutes.

  • Step 5 Ready to be served

    Remove the lid now and the texture will be saucy. Your Kacche Aam ki Launji is ready to be served now.