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    Home ยป Recipes ยป Chutneys

    Homemade Aam Ki Launji (Raw Mango Chutney)

    Published: May 29, 2020 || Last updated: Aug 23, 2020 by Farrukh Aziz

    212 shares
    Jump to Recipe

    Aam Ki Launji - A delicious sweet and spicy Indian relish or chutney of raw green mangoes cooked with jaggery and spices.

    This chutney makes great accompaniment or side dish to Indian meals. Tastes best with khichdi, dal-rice or parathas.

    Aam ki launji in wooden bowl with jaggery, red chillies and raw mangoes spread around.

    Table of Contents
    • About the recipe
    • Ingredients
    • How to store it?
    • Serving Suggestion
    • Step by step instructions
    • ๐Ÿ“– Recipe

    About the recipe

    Sweet, spicy and sour, all in one! Yes, these are the three taste that describes this chutney perfectly. So, basically, it is a raw mango relish made along with jaggery or gur and various spices.

    It is also known as kacche aam ki meethi chutney.

    When summer arrives, you will see lush of various raw green mangoes and ripe mangoes in markets. And, as far as I know, no Indian homes will keep themselves away from relishing and making variety of recipes using mangoes.

    Out of those dishes, one such dish is this raw mango chutney recipe.

    There are so many other names given to this launji from different region. Kancha Aamer chutney from Bengal, Chunda in Gujarat, Bellam Maagaya in Andhra. Or like how we call it as aam ki meethi chutney in our home and the name list goes on.

    With very slight difference, in every part across the country, people thoroughly enjoy this sweet mango chutney with their everyday meals, especially during summers. But, essence of accompaniment is same in every home.

    Sweet raw mango chutney in wooden bowl with jaggery, mango and red chillies spread around.

    Ingredients

    Raw green mangoes - Good firm raw mangoes makes the best sweet chutney in taste, texture as well as colour. The Launji recipe can be made either by cutting them into cubes or slice them or you can grate them.

    Jaggery - Powdered or whole jaggery broken into pieces, you can use either of them. Further, the color of the Mango Launji also depends of the variety of jaggery you use.

    Darker the jaggery deep is the color.

    Spices - Fenugreek seeds, cumin seeds, fennel seeds, nigella seeds.

    Red chillies - Whole dried chilies as well as red chilli powder, both goes into the chutney. You can modify the amount of chilies as per your preference.

    Moreover, I have used spicier variety of chilli powder here in this relish. You can use Kashmiri chilli powder instead.

    Vinegar - A couple of teaspoons of white vinegar or apple cider vinegar goes in the chutney. The addition of vinegar increases the shelf life of the launji and you can store it for longer period than usual under refrigeration.

    A pinch of asafoetida (Hing)

    Oil

     Tip: Sometimes, I do add few leaves of chopped fresh mint or pudina to the chutney. Addition of mint leaves adds great refreshing flavour and aroma to the chutney.

    How to store it?

    Launji is always made in big batches and stored in clean jars for months. It stays good up to 3 months in refrigerator.

    And, indeed, you can store it upto a year in freezer. It is must make for every summer without fail.

    Serving Suggestion

    I love to eat this meethi Launji with dal chawal or khichdi. Moreover, this sweet mango chutney taste best with parathas and puris, when served during breakfast.

    Not only with dal rice but, you can serve it as an accompaniment to any vegetable curry and rotis/phulkas or rice.

    Some of the best chutney recipes you may wanna try:

    • Coconut Chutney
    • Green Chutney
    • Tomato Chutney
    • Green Mango Chutney
    • Onion Tomato Chutney

    Step by step instructions

    To begin with, wash, peel and cut the raw mangoes in cubes or slices.

    Then, heat oil in pan or kadhai. Add cumin seeds, fenugreek seeds, fennel seeds, nigella seeds, hing, dried red chillies and fry for seconds until aromatic.

    Cumin, fenugreek, fennel and nigella seeds, asafoetida and dry red chilies added in pan in hot oil.

    Add raw mango cubes and sauté on high for a minutes.

    Raw mango cubes added in pan.

    Then, add water, salt and red chilli powder, mix and bring it to a boil. Cover and cook until mangoes softens.

    Water, salt and red chilli powder added in pan.

    Add jaggery and mix. Cook for 2-3 minutes or until it melts and mixes well.

    Jaggery added in pan.

    Finally, add vinegar and mix, cook for another minute. Cool and store it in clean airtight jar. Aam ki Meethi Launji is ready to serve.

    Cooked Aam Ki Launji ready in pan.

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    ๐Ÿ“– Recipe

    Aam ki launji in wooden bowl with jaggery, red chillies and raw mangoes spread around.
    4.84 from 12 votes
    Print

    Aam Ki Launji Recipe

    Sweet, sour and spicy chutney or relish made using raw mangoes, jaggery and spices. It goes great with everyday meals like dal rice, khichdi, parathas and many more.
    Course Condiment, Side Dish
    Cuisine Indian
    Diet Dairy-Free, Gluten Free
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Servings 15
    Calories 108kcal
    Author Farrukh Aziz

    Ingredients
     

    • 500 gms Raw Mango (Peeled and grated or cut in cubes)
    • 2 tablespoons Oil
    • ½ teaspoons Cumin seeds
    • ½ teaspoons Fenugreek seeds
    • ½ teaspoons Fennel Seeds
    • ½ teaspoons Nigella seeds (Kalonji)
    • A pinch of Hing (Asafoetida)
    • 4-5 Dried Red Chilies
    • ¾ - 1 cup Water
    • Salt To Taste
    • 1½ teaspoons Red Chilli powder
    • 1¼ cups Jaggery ((you can increase it for more sweetness))
    • 1-2 teaspooon Vinegar
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    Instructions

    • Wash, peel and cut the raw mangoes in cubes or slices.
    • Heat oil in pan or kadhai. Add cumin seeds, fenugreek seeds, fennel seeds, nigella seeds, dried red chillies and fry for seconds until aromatic. Add hing and mix.
    • Add raw mango cubes and sauté on high for a minutes.
    • Add water, salt and red chilli powder, mix and bring it to a boil. Cover and cook until mangoes softens.
    • Add jaggery and mix. Cook until it melts and mixes well.
    • Finally, add vinegar and mix, cook for another minute.
    • Cool and store it in clean airtight jar.
    • Serve the launji with parathas, dal rice or khichdi and enjoy.

    Notes

    Sometimes hing contains traces of gluten. So, to make the chutney gluten free, try and find out the pure organic ones without any traces of gluten to simply skip it.

    Nutrition

    Calories: 108kcal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 60mg | Fiber: 1g | Sugar: 21g | Vitamin A: 420IU | Vitamin C: 12mg | Calcium: 10mg | Iron: 1mg
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!

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    Comments

      4.84 from 12 votes (10 ratings without comment)

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    1. Maharookh Daver says

      May 05, 2021 at 8:35 am

      5 stars
      Just awesome!Perfect proportions

      Reply
      • Farrukh Aziz says

        May 06, 2021 at 7:48 am

        Thank you, happy to hear that!

        Reply
    2. Amita says

      August 11, 2020 at 3:54 am

      5 stars
      I tried this recipe.. it came out perfect ๐Ÿ‘

      Reply
      • Farrukh Aziz says

        August 13, 2020 at 12:38 am

        Thank you very much for your feedback. ๐Ÿ™‚

        Reply

    Hey there, I'm Farrukh !

    Closeup Portrait of Farrukh Aziz - Author of Cubes N Juliennes.

    Welcome, I am glad you're here! At Cubes N Juliennes, you'll learn simplified, flavorful, and family-friendly dinner ideas. I aim to create easy, globally inspired, and approachable recipes for all home cooks to make every meal special. Come, say Hi, pick your favorite, and let's celebrate food together!

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