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Aam ki launji in wooden bowl with jaggery, red chillies and raw mangoes spread around.
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5 from 9 votes

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.
Prep Time10 mins
Cook Time20 mins
Course: Condiment, Side Dish
Cuisine: Indian
Diet: Dairy-Free, Gluten Free
Servings: 15
Calories: 108kcal
Author: Farrukh Aziz


  • 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
  • teaspoons Red Chilli powder
  • 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.


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.


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