Aam Ki Launji Recipe Sweet Spicy Mango Chutney

on Apr 30, 2022, Updated Oct 22, 2023 Here are some more raw mango recipes that you may like: Raw Mango Rice, Aam Panna, Raw Mango Rice, Raw Mango Chutney, and Green Mango Kadhi.

About Aam Ki Launji

Aam Ki Launji (Sweet & Spicy Green Mango Chutney, Kairi Ki Launji) is a North Indian condiment (relish) prepared with raw mangoes, jaggery, spices, and a few more simple ingredients. It is sweet, savory, sour, and spicy, all at once, with a nice bite from raw mangoes. This instant pickle comes together in under 30 minutes and can be kept in the refrigerator for up to 3 months. This spicy mango chutney (or pickle) is easy to make, delicious, and addictive. In summer, when mangoes are in season, kairi ki launji is almost always in the refrigerator and served as a side dish with every Indian meal. Every household has its recipe for making aam ki meethi launji. In this post, I am sharing the recipe my mom has been making for years. This recipe is vegan and can be easily made gluten-free. This pickle is best made using Indian varieties of raw mangoes. They are sour with a nice bite to them. You can get them at any Indian grocery store near you. Jaggery (Gud) – It adds a sweetness that perfectly complements the tanginess of raw mangoes. Use organic dark-colored jaggery. The lighter one has many chemicals added to it to lighten the color, which is very harmful to the body. You can replace jaggery with organic sugar, brown sugar, coconut sugar, palm sugar, or raw cane sugar. Others – You will also need hing (asafoetida), oil, kalonji (nigella seeds, onion seeds), saunf (fennel seeds), salt, Kashmiri red chili powder, and salt. Skip adding asafetida (hing) for a gluten-free version. For a taste change, add fenugreek seeds (methi dana), cumin seeds, brown mustard seeds, and turmeric powder to this aam ki meethi launji recipe. Adding a little chaat masala, black salt, and garam masala powder gives this raw mango relish a slightly different taste; try adding some, too. If you have some panch phoron lying around, you can use it to temper the launji. You can either discard the pit or add it to the launji. Crumble the jaggery. Gather the remaining ingredients. Add the following ingredients when the oil is hot, and let them crackle for 4-5 seconds.

½ teaspoon asafetida ½ teaspoon nigella seeds 2 teaspoon fennel seeds

Cook for 10-12 minutes until the mangoes are softened. 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. Add 1 and ½ cups of crumbled jaggery and cook until it melts, stirring continuously. Remove the pan from heat and let the launji come to room temperature. Serve at room temperature or chilled. Add the sweetener only once the mangoes are cooked; otherwise, they will become chewy and not cook properly. Instead of discarding the pit, you can add it to the launji. If the raw mangoes are not tangy, add white vinegar, apple cider vinegar, or lime juice to enhance the tangy taste.