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    Whisk Affair » Recipes » Pickles, Chutnies, Dips & Jams » Kacche Aam Ki Launji (Sweet & Spicy Green Mango Chutney)

    Published: Apr 30, 2022 | Last Updated On: May 1, 2022 by Neha Mathur

    Kacche Aam Ki Launji (Sweet & Spicy Green Mango Chutney)

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    Jump to Recipe

    Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for up to 3 months. So make a big batch and enjoy!

    Here are some more green mango recipes that you may like – Green Mango Rice, Green Mango Chutney, Green Mango Kadhi, Aam Ka Achar, etc.

    Aam ki launji served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • Green Mangoes Health Benefits
    • How To Make Aam Ki Launji
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Kaccha Aam Ki Launji (Sweet & Spicy Green Mango Chutney) is a North Indian condiment prepared with raw mangoes, jaggery, spices, and a few more simple ingredients.

    This chutney is easy to make, delicious, and super addictive. In summers when mangoes are in season, it is almost always stocked in the refrigerator and served with every Indian style meal.

    Every household has its own recipe to make aam ki launji, and in today’s post, I am sharing the recipe my mom has been making for years.

    You can easily scale the recipe as this chutney stays good in the refrigerator for up to 3 months.

    Ingredients

    Aam ki launji ingredients.

    Raw Mangoes – Use raw green mangoes that are tangy and a little firm to press. Avoid the ones that has black and soft patches.

    Jaggery – It adds sweetness that perfectly complements the tanginess of raw mangoes. Use organic jaggery. It is dark in color but the lighter ones have many chemicals added to them to lighten their color and it’s very harmful to the body.

    Others – You will also need hing(asafoetida), vegetable oil, kalonji(nigella seeds), saunf(fennel seeds), salt, Kashmiri red chilli powder and salt.

    Avoid asafetida (hing) for a gluten free version.

    Green Mangoes Health Benefits

    Raw mangoes have many health benefits.

    Not only help in reducing cholesterol but they are also good for the eyes and skin.

    They increase immunity and smoothen the process of digestion.

    Raw mangoes help beat the scorching heat of summers.

    They also reduce the risk of blood disorders and have lowers the risk of certain types of cancers.

    How To Make Aam Ki Launji

    Preparation

    Rinse 1 pound (500 g) of green 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 vegetable oil in a pan over medium-high heat.

    Oil heating in a pan.

    When the oil is hot, add ½ teaspoon asafetida (hing), ½ teaspoon nigella seeds (kalonji), and 2 teaspoon fennel seeds (saunf), and let them crackle for 4-5 seconds.

    Asafetida, nigella seeds and fennel seeds added to the pan.

    Add the mangoes wedges, 2 teaspoon salt, and 2 teaspoon Kashmiri red chili powder to the pan and mix well.

    Mango wedges, salt and chili powder added to the pan.
    Mango wedges mixed with the spices.

    Stir in 1 cup of water and cover the pan with a tight-fitting lid.

    Water added to the pan.
    Pan covered with a 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 mushy. The mangoes must be cooked but should still have a bite to them.

    Now add 1 and ½ cups of crumbled jaggery and cook till it melts, stirring continuously.

    crumbled jaggery added to the pan.
    Melted jaggery.

    Cover the pan once again and cook for 3-4 minutes.

    Pan covered once again.

    Remove the pan from heat and let the launji come down to room temperature. Serve at room temperature or chilled.

    Ready aam ki launji.

    Serving Suggestions

    Mango Launji can be served with tawa paratha or lachha paratha for breakfast.

    It also makes for a great accompaniment to everyday Indian-style meals. 

    Storage Suggestions

    Kacche Aam Ki Launji can be easily preserved for up to 3 months. Store it in an air-tight container in the refrigerator.

    It is also freezer friendly. Once it cools down, store it in a freezer safe container or ziplock bag for 6 months.

    You Might Also Like

    • Mango Basundi
    • Green Mango Dal
    • Mambazha Pulissery (Kerala Style Ripe Mango Curry)
    • Easy Mango Pico De Gallo (Mango Salsa)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!

    Kacche Aam ki Launji Recipe (Sweet and Spicy Green Mango Chutney)

    Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for up to 3 months. So make a big batch and enjoy!
    4.6 from 5 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 10 servings
    Calories: 156kcal
    Author: Neha Mathur

    Ingredients 

    • 1 pound green mangoes (500 g, peeled and cut into thin wedges)
    • 3 tablespoons vegetable oil
    • ½ teaspoon asafetida (hing)
    • ½ teaspoon nigella seeds (kalonji)
    • 2 teaspoon fennel seeds (saunf)
    • 2 teaspoon salt
    • 2 teaspoon Kashmiri red chili powder
    • 1 cup water
    • 1 and ½ cups crumbled jaggery
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    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 mangoes 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 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.

    Notes

    You can use ghee instead of oil to make this launji. It gives a very nice and different taste.
    Use raw sour mangoes for the best sweet and sour taste of the launji.
    You can easily scale the recipe as this chutney stays good in the refrigerator for up to 3 months.

    Nutrition

    Calories: 156kcal | Carbohydrates: 38g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 474mg | Potassium: 91mg | Fiber: 1g | Sugar: 37g | Vitamin A: 610IU | Vitamin C: 17mg | Calcium: 22mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Mercy John

      May 07, 2020 at 8:58 am

      I made it and it turned out very yummy

      Reply
      • Neha Mathur

        May 07, 2020 at 12:43 pm

        Happy to hear 🙂

        Reply
    2. Nazia Merchant

      May 28, 2020 at 1:57 pm

      Hi. Can I make this recipe with Alphonso raw mango.

      Reply
      • Neha Mathur

        May 29, 2020 at 4:38 am

        Yes, sure.

        Reply
    3. Neena

      July 02, 2020 at 11:24 am

      i tried it with the mangoes from the tree in our garden and i will bet that i have never eaten anything better

      Reply
      • Neha Mathur

        July 04, 2020 at 2:11 am

        Awesome 🙂

        Reply
    4. Jyoti Singh

      July 02, 2020 at 5:08 pm

      So simple and so delicious!

      Reply
      • Neha Mathur

        July 04, 2020 at 2:11 am

        Thanks

        Reply
    5. Namita

      May 11, 2021 at 5:22 pm

      For how long can I store it and what is the best way to store it?

      Reply
      • Neha Mathur

        May 14, 2021 at 9:11 am

        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.

        Reply

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