First soak dried mango slices (sabhut amchur) in 2 - 3 Cups of warm water overnight.
Next day morning, drain the water from the amchur. Reserve the drained water as it will be added back in the launji at a later stage.
Pressure cook the soaked soaked amchur with the 1 Cup of reserved water and salt.
1 - 2 whistles over medium heat are good enought to soften the amchur slices.
While the amchur is cooking, in a pan dry roast the coriander fenugreek seeds.
Pound the roasted seeds in a stone mortar and pestle. We are looking for roughly crushed seeds and not a fine powder. Set aside.
Heat oil in a heavy bottom pan over medium heat.
Add the cumin seeds, once the seeds release aroma add the red chilies. Fry for a minute.
Next add the mango slices in the pan. Fry for 2 - 3 minutes over medium heat.
Next add the raisins, ginger powder, red chili powder, crushed jaggery, date slices and the reserved water from the soaked amchur. Stir to combine.
Add the crushed seeds of coriander and fenugreek. Stir and reduce the heat to low.
Now let the Launji simmer till it reaches a one thread consistency, dark sweet and spicy syrup.
It is always best to taste the Launji in the process of making and adjust the sweetness and spiciness accordingly.
Keep on stirring occasionally in between. No need to add more water except the one reserved after soaking mango slices.
Once the Launji is ready, let it cool down at room temperature.
Store in an airtight, clean jar. If stored at right conditions, Amchur Ki Launji stays good for a year.