Take raw mangoes. wash them under tap. dry them in sun for few hours. I have taken two large Raw mangoes (Ambi) . They would be around 500 gm.
Peel them.
Chop them in uneven chunks.
Take mustard oil in heavy bottomed kadai. Add heeng, jeera, mustard seeds, saunf sabut.
Add all spices when oil is warm (and not hot or else masala will get burnt)
Masalas added to warm oil.
Immediately add chopped raw mangoes
Add all of the cut raw magoes. add kala namak.
Mix well. Cook it with cover lid for about 5 min. The mangoes would become tender and would be cut by spoon or kadchi. Thos who like crunchy chunks of mangoes may cook for lesser time.
Now you may add Sugar.
Mix well and cover with lid.
Sugar would get dissolved and will leave water. It changes the color and texture of the chutney. Color would darken up slowly and texture would thicken up.
Aam ki Launji is ready!! Have it with parantha!