Kacche Aam Ki Launji (Kairi Ki Launji) is a sweet and spicy chutney made using tangy green raw mangoes, jaggery, and a few simple spices. This chutney keeps well in the refrigerator for up to 3 months. So make a big batch and enjoy (vegan, can be easily made gluten-free).
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 the same time with a nice bite from raw mangoes. It is an instant pickle that comes together in under 30 minutes and can be kept for a long time in the refrigerator.
This spicy mango chutney (or pickle) is easy to make, delicious, and super addictive. In summer when mangoes are in season, it is almost always stocked in the refrigerator and served as a side dish with every Indian meal.
Every household has its own recipe to make aam ki meethi launji, and 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. You can easily scale the recipe as this chutney stays good in the refrigerator for up to 3 months.
Here are some more raw mango recipes that you may like
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 will 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 ones have many chemicals added to them to lighten their color and it’s very harmful to the body.
You can replace jaggery with organic sugar, brown sugar, coconut sugar or palm sugar, or raw cane sugar.
Others – You will also need hing (asafoetida), vegetable oil, kalonji (nigella seeds, onion seeds), saunf (fennel seeds), salt, Kashmiri red chilli powder, and salt.
Skip adding asafetida (hing) for a gluten-free version.
You can also add some fenugreek seeds (methi dana), cumin seeds, brown mustard seeds, and turmeric powder to this aam ki launji recipe.
Adding a little chaat masala, black salt, and garam masala powder gives a slightly different taste to this raw mango relish, you can try adding some too.
If you have some panch phoron lying around, then you can use it to temper the launji.
How To Make Aam Ki Launji
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 vegetable oil in a pan over medium-high heat.
When the oil is hot, add
- ½ teaspoon asafetida
- ½ teaspoon nigella seeds
- 2 teaspoon fennel seeds
and let them crackle for 4-5 seconds.
- mango wedges
- 2 teaspoon salt
- 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 to them.
Now add 1 and ½ cups of crumbled 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.
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 not available, you can 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 the mangoes are very sour, then use more sweetener and if they are less sour, then 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, you can add some white vinegar, apple cider vinegar, or lime juice to enhance the tangy taste.
It also makes for a great accompaniment to everyday Indian-style meals.
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. Thaw and serve.
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Kacche Aam ki Launji Recipe (Sweet and Spicy Green Mango Chutney)
- 1 pound green raw mangoes (500 g, peeled and cut into thin wedges)
- 3 tablespoons vegetable 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)
- 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.