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    Whisk Affair » Recipes » Chutneys » Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)

    Published: Apr 30, 2022 | Last Updated On: Jan 15, 2023 by Neha Mathur

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

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    Jump to Recipe

    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).

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

    Aam ki launji served in a bowl.
    Jump to:
    • About Kacche Aam Ki Launji
    • Ingredients
    • Raw Mangoes Health Benefits
    • How To Make Aam Ki Launji
    • Pro Tips By Neha
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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.

    Ingredients

    Aam ki launji 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 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, 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.

    Raw 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 summer.

    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 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.

    Oil heating in a pan.

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

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

    Add the mango 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 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.

    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.

    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.

    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. Thaw and serve.

    You Might Also Like

    • Mango Basundi
    • North Indian Style Raw 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!
    4.67 from 6 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 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)
    US Customary or Metric
    Prevent your screen from going dark

    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.

    Video

    https://www.youtube.com/watch?v=spuzgC6WVZE

    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.
    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.

    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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    More Chutney Recipes

    • Andhra Style Tomato Pachadi (Thakkali Pachadi)
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    • Laccha Onion (Lachha Pyaz)
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    Reader Interactions

    Comments

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      Recipe Rating




    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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