Kacche Aam Ki Launji (Kairi Ki Launji) is a sweet and spicy chutney made with tangy green raw mangoes, jaggery, and simple spices. It keeps well in the refrigerator for up to three months, so make a big batch and enjoy.
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.
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About Kacche Aam Ki Launji
Kaccha 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.
Ingredients
Raw Mangoes – Use raw green mangoes that are tangy and a little firm to press. Avoid the ones that have black and soft patches.
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.
How To Make Aam Ki Meethi Launji
Preparation
Rinse 1 pound (500 g) of green raw mangoes well with water. Peel them using a sharp paring knife. Cut the flesh into thin wedges.
You can either discard the pit or add it to the launji.
Crumble the jaggery.
Gather the remaining ingredients.
Make The Launji
Heat 3 tablespoon of oil in a pan over medium-high heat.
When the oil is hot, add the following ingredients and let them crackle for 4-5 seconds.
- ½ teaspoon asafetida
- ½ teaspoon nigella seeds
- 2 teaspoon fennel seeds
Add mango wedges, 2 teaspoon salt, and 2 teaspoon Kashmiri red chili powder to the pan and mix well.
Stir in 1 cup of water and cover the pan with a tight-fitting lid.
Reduce the heat to low.
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.
Cover the pan once again and cook for 3-4 minutes.
Remove the pan from heat and let the launji come to room temperature. Serve at room temperature or chilled.
Frequently Asked Questions
While launji is traditionally made with raw mangoes, you can experiment with other fruits like pineapple or apple to create similar sweet and tangy chutneys.
Traditionally, Aam ki Launji is made using raw or unripe mangoes. The tartness of raw mangoes adds a unique flavor to the pickle. However, if raw mangoes are unavailable, try making a similar chutney using ripe mangoes, but the taste and texture may differ.
Pro Tips By Neha
You might have to adjust the amount of sweetener according to the taste of the mangoes. If they are very sour, use more sweetener, and if they are less sour, use less sweetener.
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.
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Recipe Card
Kacche Aam ki Launji Recipe (Sweet and Spicy Green Mango Chutney)
Ingredients
- 1 pound green raw mangoes (500 g, peeled and cut into thin wedges)
- 3 tablespoons oil
- ½ teaspoon asafetida (hing) (skip for gluten-free)
- ½ teaspoon nigella seeds (kalonji, onion seeds)
- 2 teaspoon fennel seeds (saunf)
- 2 teaspoon salt
- 2 teaspoon Kashmiri red chili powder
- 1 cup water
- 1 and ½ cups crumbled jaggery (gud)
Instructions
- Heat oil in a pan over medium-high heat.
- When the oil is hot, add asafetida, nigella seeds, and fennel seeds, and let them crackle for 4-5 seconds.
- Add the mango wedges, salt, and red chili powder to the pan and mix well.
- Stir in water and cover the pan with a tight-fitting lid.
- Reduce the heat to low.
- 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 to them.
- Now add jaggery and cook till it melts, stirring continuously.
- Cover the pan once again and cook for 3-4 minutes.
- Remove the pan from heat and let the launji come down to room temperature. Serve at room temperature or chilled.
Namita
For how long can I store it and what is the best way to store it?
Neha Mathur
I have mentioned it in the post. It can be preserved for 2-3 months if you keep it in the refrigerator in an airtight container.
You can freeze it for up to 6 months.
Jyoti Singh
So simple and so delicious!
Neha Mathur
Thanks
Neena
i tried it with the mangoes from the tree in our garden and i will bet that i have never eaten anything better
Neha Mathur
Awesome 🙂
Nazia Merchant
Hi. Can I make this recipe with Alphonso raw mango.
Neha Mathur
Yes, sure.
Mercy John
I made it and it turned out very yummy
Neha Mathur
Happy to hear 🙂