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 your meals. Here is how to make it.
Summer is here and what is the best thing about it, of course, Mangoes.
And 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.
Mangoes are a versatile fruit that can be used to make many recipes, from curries to pickles, to desserts, and many more recipes.
While the ripe mangoes come only in Summers, we do get raw mangoes throughout the year nowadays, but the best and fresh raw mangoes only come in Summers.
Therefore, 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 homegrown mangoes.
So, if you want a side dish to savor along with your everyday meals, do make this Launji and I am sure you will love the sweet tangy taste of the same.
What is Kacche Aam Ki Launji?
It 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 is a gifted cook, and she makes sure to adhere to that legacy of Mango Launji even today.
It can be preserved for 2-3 months if you keep in the refrigerator in an airtight container.
You can freeze it for up to 6 months.
You can serve it as a side dish with your everyday meals or can be served with Tawa Paratha for breakfast too.
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Step by Step Recipe
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 Recipe
- 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)
- 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.