Hello, I am back with another recipe but this time it is not a main dish rather chutney that can be used with variety of dishes. It is made with raw mangoes and is known as Launji in North India. It has a distinct sweet and tangy flavor that appeals to many palettes.

Ingredients: Raw Mangoes- 2 Jaggery- to taste Rock Salt-to taste Cumin Powder-1/2 tsp Fennel seed Powder-1/2 tsp Red chilli powder-1/2 tsp Turmeric Powder-1/2 tsp Oil-1tsp Carom Seeds(Ajwain)- ½ tsp

Method: Peel the raw mangoes, remove the kernel and chop them in inch long pieces. Heat oil in a pan and put the carom seeds in it. As soon as they start to crackle, add turmeric and red chilli powder and immediately put the chopped pieces of raw mangoes in the pan. Saute them for about two minutes. Then add rock salt, cumin powder and fennel seed powder to this. Cover the pan and let it cook for 5 minutes while stirring in between. Mash the jaggery and add it to the mixture. Cover the pan again and let it cook till the mangoes pieces become tender. Do remember to keep stirring in between as the jaggery tends to melt and stick to the bottom of the pan. Your raw mango chutney is ready. You can refrigerate this for 6-8 days without it turning bad and use it as required. You can use it in sandwich, with fritters etc.

Raw mangoes are rich in Vitamin A, B, C and E. It also helps in digestion and relieving constipation. It is also a good source of antioxidants which have anti-cancer properties. As mangoes are seasonal, so is this chutney but do try it whenever you get the chance.