In a pan, heat oil over medium heat. Add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, and nigella seeds. Let them splutter and release their aroma.
2 tablespoon oil, 1/2 teaspoon black mustard seeds, 1/2 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds, 1/4 teaspoon nigella seeds (kalonji), 1/4 teaspoon fennel seeds
Add asafoetida to the pan. Stir for a few seconds.
1/8 teaspoon asafoetida (hing)
Add the raw mangoes to the pan and mix well. Cook for about 2 minutes to slightly soften the mangoes.
2 nos big raw mangoes
Add jaggery, turmeric powder, red chili powder, cumin powder, and salt to the pan. Mix well to combine all the ingredients.
1/2 cup jaggery, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon cumin powder, 1/2 teaspoon salt
Pour water into the pan and stir. Reduce the heat to low and let the mixture simmer for 10-12 minutes, or until the raw mangoes are cooked and the chutney reaches a thick, saucy consistency.
1 cup water
Taste the chutney and adjust the sweetness and spiciness according to your preference by adding more jaggery or chili powder if needed.
Once cooked, remove the pan from the heat and let the Aam ki Launji cool to room temperature.
