Aam Ki Launji Recipe (Sweet & Spicy Raw Mango Chutney)
Aam Ki Launji (Kairi Ki Launji) is a sweet and spicy chutney made with tangy green raw mangoes, jaggery, and simple spices. It keeps well in the refrigerator for up to 15 days, so make a big batch and enjoy.
Servings: 10 servings
Ingredients
- 1 pound green raw mangoes 500 g, peeled and cut into thin wedges
- 3 tablespoons mustard 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 crushed jaggery (gud)
Instructions
- Heat oil in a heavy-bottomed pan or kadai over medium-high heat until it shimmers and smokes lightly. Lower the flame immediately. This step is crucial; smoked-then-cooled mustard oil loses its raw bite and adds a smoky backbone to the launji. Let the oil cool down for 2 minutes.
- Put the flame back to medium-high. 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.
- Cover the pan with a tight-fitting lid. Reduce the heat to low.
- Cook for 10-12 minutes, or until the mangoes are tender and soft. Stir a few times while cooking.
- 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 the heat and let the launji come to room temperature. Serve at room temperature or chilled.
Do not overcook the mangoes; otherwise, the launji will become mushy. The mangoes must be cooked, but they should still have a bit of bite.
Video
Notes
Use raw, green mangoes that are tangy and slightly firm to the touch. Avoid those with black and soft patches.
This pickle is best made using Indian varieties of raw mangoes. They are sour, with a nice bite. You can get them at any Indian grocery store near you.
You can also use frozen raw mangoes to make this recipe. Just thaw them to room temperature before using.
To crush the jaggery, I roll the jaggery block in a thick kitchen towel, then beat it with a heavy rolling pin until it breaks into small pieces.
You can make this launji using ghee instead of mustard oil. It has a very nice, different taste.
You might need to adjust the amount of sweetener based on the mangoes' taste. If they are very sour, use more sweetener; if they are less sour, use less.
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, add white vinegar, apple cider vinegar, or lime juice to enhance their tang.
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
