Mango Launji



  1. In a pot or Dutch oven over medium-low heat, warm the oil, then add the fennel seeds, fenugreek seeds, cumin seeds, black mustard seeds, and nigella seeds.
  2. Cook for 1 to 2 minutes.
  3. Stir in the turmeric, asafetida (if using), and chile.
  4. Stir in the mangoes and salt.
  5. Add 1 1/2 cups water and raise the heat to high to bring the mixture to a boil.
  6. Lower the heat to medium, cover, and cook, stirring every 10 minutes.
  7. Cook for 20 to 30 minutes.
  8. Add the brown sugar and mix well.
  9. Remove from the heat.
  10. Transfer to a medium container and refrigerate for 1 hour before eating.