Aam ki Launji

Wash the raw mango thoroughly. Peel the skin of the raw mango. Further cut into semi thin strips. (If you want you can keep it thicker too)

Set a kadai on medium heat, heat oil and add mustard seeds, methi seeds, kalonji, ajwain and saunf, stir for few seconds, let the mustard seeds crackle. Add hing and now add the cut raw mangoes and mix it well. Stir for 2-3 minutes.

Add salt and water, bring it to a boil. Cover the lid for a few minutes. See to it that that mango doesn’t get completely get cooked.

Open the lid add jaggery, mix well allow the jaggery to melt and cook for 2-3 minutes.

Further continue to cook on low flame until it thickens while stirring in intervals. Now add red chilli powder and black salt. Give a good mix.

Check whether the raw mangoes have got a proper consistency. Turn off the flame.

Let it cool down and you can serve as a condiment with your favourite paratha or meal.

Store it in a well sterilized glass and refrigerate it for months.