Aam Ki Launji is a Sweet, spicy, and tangy North Indian chutney recipe made with Raw mangos, Jaggery, and a few simple spices.
This chutney keeps well in the refrigerator for up to one month. So make a big batch and enjoy it throughout the summer. It is vegan and can be easily made gluten-free.
This Kachhe Aam ki Launji tastes great with paratha and Dal-chawal and perfectly accompanies your Indian meals!
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What is Aam Ki Launji?
Aam ki Launji or Kairi Ki launji is a sweet, spicy, and tangy relish. It is popular in northern India. It’s made with pickling spices, Jaggery, and some spices!
You will love this chutney if you love the sweet, tangy, and spicy combination!
It is an instant pickle that comes together in under 30 minutes and can be kept for a long time in the refrigerator.
It’s just amazing with paratha, thepla, or any Indian Flatbread! So next time you get some raw mangoes, make this sweet and spicy mango chutney; I am sure you will love it as much as we did.
Why do I love this aam ki Launji?
- A fuss-free, simple, quick, easy-to-make, delicious, and super addictive
- Naturally vegan
- Ready in under 20 minutes
- Goes well with rice, paratha, and dal-chawal.
- Made with basic ingredients
- Stays fresh for up to a month in the refrigerator
Ingredients required
- Raw Mangoes: Use fresh and firm raw green mangoes. Avoid the ones that have black and soft patches. You can find raw mangos easily in Indian stores.
- Jaggery (Gud) – It adds a sweetness that perfectly complements the tanginess of raw mangoes. You can substitute Jaggery with brown sugar, raw cane sugar, or coconut sugar.
- Whole spices – Kalonji (onion seeds), saunf (fennel seeds), Methidana (Fenugreek seeds), Rai (Mustard seeds), and Jeera (Cumin seeds).
- Other Spices: You will also need salt, Hing (asafetida), turmeric powder, and red chili powder. Skip adding asafetida for a gluten-free version.
- Oil – Use your choice of oil.
Step-by-step process
- Wash and peel the mangoes and then slice them into cubes. Set them aside.
- Heat oil in a pan over medium-high heat.
- When the oil is hot, add hing, kalonji, mustard seeds, cumin seeds, fenugreek seeds, and saunf, and let them crackle for 4-5 seconds.
- Then add the cut mango cubes and toss to combine well with the whole spices.
- Add in the turmeric powder, salt, and red chili powder. Toss to combine until all the mango pieces are well coated with the spices. Cook for 1-2 minutes.
- Then add in the Jaggery and water. Mix well.
- Cover the pan with a lid and cook it for around 8 minutes on medium heat. Stir a few times while cooking.
- Note: Do not overcook the mangoes; otherwise, the launji will get mushy. The mangoes must be cooked but should still have a bite to them.
- After 8 minutes, the mango pieces will be soft. If you see too much water in it, increase the heat and let it all simmer for another minute or so until the chutney thickens slightly.
- Remove the pan from heat and allow it to cool. The chutney will thicken more as it cools down.
- Serve with paratha or as an accompaniment to any Indian meal.
Serving Suggestions
Mango Launji can be served with paratha for breakfast. It tastes delicious with dal chaawal and khichdi. It also makes for a great accompaniment to everyday Indian-style meals.
Storage Suggestions
Kacche Aam Ki Launji can be easily stored for up to one month. Store it in an airtight container in the refrigerator.
It is also freezer friendly. Once it cools down, store it in a freezer-safe container or ziplock bag for six months. Thaw and serve.
Notes and tips
- You might have to adjust the amount of sweetener according to the taste of the mangoes. For example, here in the US, we don’t get very sour mangos. So if the mangoes are very sour, use more sweetener; if they are less sour, use less sweetener.
- You can adjust the quantity of chili powder depending on how much spice you like. You can avoid chili powder if you are making it for kids.
- The chutney thickens more once it cools down.
- Cooking time may vary slightly depending on how thin or thick you want your chutney to be.
- This easily lasts for a month in the fridge.
More mango recipes –
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Aam Ki Launji
Ingredients
- 250 gram Raw mango chopped into cubes (1 ¼ cup chopped mangos)
- 1 tablespoon Oil
- ¼ teaspoon Kalonji / Nigella seeds
- ¼ teaspoon Saunf
- ¼ tsp mustard seeds
- ¼ teaspoon cumin seeds
- ⅛ teaspoon Fenugreek seeds
- ⅛ teaspoon Hing
- ¼ teaspoon turmeric powder
- ½ cup Crumbled Jaggery Adjust according to the sourness of raw mangos
- ¼ teaspoon Salt or to taste
- 1 teaspoon Red chili powder
- ¾ cup Water
Instructions
- Wash and peel the mangoes and then slice them into cubes. Set them aside.
- Heat oil in a pan over medium-high heat.
- When the oil is hot, add hing, kalonji, mustard seeds, cumin seeds, fenugreek seeds, and saunf, and let them crackle for 4-5 seconds.
- Then add the cut mango cubes and toss to combine well with the whole spices.
- Add in the turmeric powder, salt, and red chili powder. Toss to combine until all the mango pieces are well coated with the spices. Cook for 1-2 minutes.
- Then add in the Jaggery and water. Mix well.
- Cover the pan with a lid and cook it for around 8 minutes on medium heat. Stir a few times while cooking.
- Note: Do not overcook the mangoes; otherwise, the launji will get mushy. The mangoes must be cooked but should still have a bite to them.
- After 8 minutes, the mango pieces will be soft. If you see too much water in it, increase the heat and let it all simmer for another minute or so until the chutney thickens slightly.
- Remove the pan from heat and allow it to cool. The chutney will thicken more as it cools down.
- Store aam ki launji in an airtight container in your refrigerator.
- Serve with paratha or as an accompaniment to any Indian meal.
Video
Notes
- You might have to adjust the amount of sweetener according to the taste of the mangoes. For example, here in the US, we don’t get very sour mangos. So if the mangoes are very sour, use more sweetener; if they are less sour, use less sweetener.
- You can adjust the quantity of chili powder depending on how much spice you like. You can avoid chili powder if you are making it for kids.
- The chutney thickens more once it cools down.
- Cooking time may vary slightly depending on how thin or thick you want your chutney to be.
- This easily lasts for a month in the fridge.
- This post is updated, originally posted in March 2017.
Nutrition
Warm regards,
Dhwani.
Mouth watering dish.. Perfect for mango season.
So true> 🙂 Thanks!