Kacche Aam ki Launji is an instant sweet and sour relish or pickle made by cooking raw mangoes and jaggery. This recipe is a must make when raw mangoes are in season. You can make a big batch and refrigerate for a few days and keep enjoying with your meals. Here is how to make Aam ki Meethi Launji.
If you are eating mangoes this Summer, then trust me you are surely doing your health right. Mangoes not only help in reducing cholesterol but they are also good for our eyes and skin.
Mangoes increase our immunity and smoothen the process of digestion. Get some mangoes today and start savouring them before the summer bids farewell.
As soon as the Summer kicks in and raw mangoes start to show in the market, I get a big batch and make this Sweet Mango Chutney or Kacche Aam Ki Launji as well to enjoy for a few months along with my meals.
This year with our own mango tree giving us the bounty, I made a lot of pickles and chutneys from the home grown mangoes.
I made kacche aam ki launji, Hing ka Achar, Avakaya, Rajasthani Mango Pickle and Chunda using the raw mangoes and ripen some to eat after meals.
You may even try making Mango Mustard Dipping Sauce which is a quick recipe that you could make this Summer. And if you like this Sweet Aam ki Launji, I am sure you will love this Sweet Tomato Chutney too.
What is Kacche Aam ki Launji?
Kacche Aam ki Launji is a sweet and sour relish or a sweet chutney made by cooking raw mangoes and jaggery.
Along with mangoes and jaggery, I have used various Indian spices such as hing, kalonji (nigella seeds) and red chilli powder to make this dish.
Aam Ki Meethi Launji is really easy to make as well. There are different recipes to make this chutney in each household and with a little difference here and there, the taste changes slightly, making it a family special.
This Launji recipe has been handed down to my mother from her Tai Ji. My mom being a gifted cook, makes sure to adhere that legacy of Aam Ki Launji even today.
How long can you store Aam ki Launji?
It can be preserved for 2-3 months if you keep in the refrigerator. You can freeze it for up to 6 months.
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How to make Aam ki Launji Step by Step
Heat oil in a pan. When the oil is hot, add hing, kalonji and saunf.
Fry for a few seconds and then add the raw mangoes. I like to add the seeds as well in the launji. They are great to suck once launji is ready. Add salt and red chilli powder and mix.
Add water and cover and cook till mangoes are softened.
Now add jaggery and cook till it melts. Cover and cook for another minute.
Aam ki Launji Video Recipe
Aam ki Launji Video (Table Top)
Aam ki Launji Recipe
Raw Mango Chutney
Aam Ki Launji or sweet mango chutney is a sweet and sour relish made using raw mango and it can be made in bulk and stored for months.
Ingredients
- 500 g Raw Mango Peeled and cut into wedges
- 3 tbsp Oil
- 1/2 tsp Hing
- 1/2 tsp Kalonji
- 2 tsp Saunf
- 2 tsp Salt
- 2 tsp Red Chilli Powder
- 1 cup Water
- 1 and 1/2 cup Jaggery Crumbled
Instructions
Heat oil in a pan.
When the oil is hot, add hing, kalonji and saunf.
Fry for a few seconds and then add the raw mangoes. Add salt and red chilli powder and mix.
Add water and cover and cook till mangoes are softened.
Now add jaggery and cook till it melts.
Cover and cook for another minute.
Recipe 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.
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