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.
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.
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)
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.
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:
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.
Add raw mango cubes and sauté on high for a minutes.
Then, 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 for 2-3 minutes or until it melts and mixes well.
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.
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Aam Ki Launji Recipe
- 500 gms Raw Mango Peeled and grated or cut in cubes
- 2 tablespoons Oil
- 1/2 teaspoons Cumin seeds
- 1/2 teaspoons Fenugreek seeds
- 1/2 teaspoons Fennel Seeds
- 1/2 teaspoons Nigella seeds (Kalonji)
- A pinch of Hing (Asafoetida)
- 4-5 Dried Red Chilies
- 3/4-1 cup Water
- Salt To Taste
- 1.5 teaspoons Red Chilli powder
- 1.25 cups Jaggery (you can increase it for more sweetness)
- 1-2 teaspooon Vinegar
- 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.