Share
Mangoes are not just eaten as fruits, but they are savoured and cooked in Indian kitchens in various ways. One such recipe that will take you back in time is the raw mango loonji or launji. Loonji is more popular in the northern states of Rajasthan and Uttar Pradesh, but it has also made its way down to Maharashtra. Unlike pickles that need days to mature, this instant recipe is ready in under 20 minutes and can be enjoyed immediately.
Loonji is essentially small pieces of raw mango cooked with spices and jaggery until they reach a luscious, thick consistency. It’s a perfect side dish for meals, adding a burst of flavour with every bite. Best of all, it uses everyday pantry ingredients and doesn’t require peeling or deseeding the mangoes, making it quick and fuss-free.
Ingredients
- Raw mangoes (small cube-shaped cut with seeds) – 250 g
- Jaggery – 200 g
- Oil – 2 tbsp
- Mustard seeds – 1 tsp
- Methi (fenugreek) seeds – ½ tsp
- Hing (asafoetida) – ¼ tsp
- Curry leaves – 8-10
- Green chillies (slit) – 2
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tsp
- Salt – to taste
Directions To Make The Loonji
1. Prepare the raw mangoes
Take 250 g of raw mangoes, cut them into small cubes without peeling the skin or removing the seeds. Wash them thoroughly after cutting, and put them on a cloth to dry for some time.
2. Temper the spices
In a heavy-bottomed pan, heat 2 tablespoons of oil. Once hot, add 1 teaspoon mustard seeds and let them splutter. Next, add half a teaspoon of methi seeds and one-fourth teaspoon hing. Toss in 8-10 curry leaves and 2 slit green chillies. Sauté for a few seconds until aromatic.
3. Cook the mangoes
Add the raw mango cubes to the pan along with salt to taste. Cover the mixture and let it sit for about 3 minutes. The water from the salt and the pressure will soften the mango cubes. Once they are soft and you see some steam coming, add half a teaspoon of turmeric powder and one teaspoon of red chilli powder. Mix well to coat the mango pieces with the tempered spices and let them cook.
4. Add jaggery and simmer
Once the spices are mixed well with the raw mango cubes, add 200 g of jaggery to the pan. Mix it gently and allow it to melt. Once the jaggery melts, cook the mixture uncovered on a low flame for another 10 minutes. Stir occasionally. The loonji will thicken and develop a glossy, rich texture.
Serving Suggestions
Loonji is best enjoyed as a side dish. It goes beautifully with hot rotis, parathas, or even plain steamed rice and dal. You can also serve it alongside puris for a festive feel. Its sweet-spicy notes make it versatile enough to complement almost any Indian meal.
Storage And Shelf Life
To keep your raw mango loonji fresh and flavourful for longer, follow these tips:
- Type of Container: Store loonji in a clean, dry, airtight glass jar or steel jar (barni). Glass is ideal as it does not react with the acidic mango and jaggery. Avoid plastic jars to prevent odours or chemical leaching.
- Storage Place: Keep the jar in a cool, dry place away from direct sunlight. In extreme hot and humid weather in the initial monsoon days, it’s better to refrigerate.
- The loonji will stay in a good state at room temperature for 3 to 5 days. But it will stay good for about a month if you refrigerate it.
- Always use a clean, dry spoon to avoid moisture contamination, which can spoil the loonji.
Pro Tip: Adding a little extra oil during tempering creates a protective layer, acting as a natural preservative.
