Aam ki Launji or Kairi Ki Launji is sweet, spicy, and tangy chutney made by cooking raw mangoes, jaggery, some aromatic whole and powdered spices together. This classic relish perfectly goes well with Indian flatbreads like paratha, roti, or puri. It also tastes amazing as a side with dal-chawal, khichdi, and papad.
The tandoor oven imparts a unique char and smokiness to meats and bread, perfect for exotic Indian flavors.
Here, tangy raw mangoes are tempered with whole spices and then cooked with powdered spices and jaggery. The result, a sweet and sour, spicy, and lip-smacking good raw mango chutney — the flavors of this chutney are just irresistible and will tickle your tastebuds!
This is an instant chutney or pickle that is ready in under 20 minutes. Plus, it is an ideal side dish which goes along with your everyday meals.
In India, summer is all about relishing mangoes in every way possible. Mango is India’s pure love. That’s why it’s a national fruit. We also call it ‘Falon ka Raja’ (King of fruits).
Other than eating raw mangoes and making mango delicacies like mango lassi, mango kulfi, mango halwa, mango peda, aamras, mango shrikhand, and mango mastani, we also love to consume mango in unripe form. Raw mangoes aka ‘kachhi kairi’ are widely used in many mango pickles, mango chutneys, mango juices, and many more Indian dishes.
Raw mango chutney is a must during the summer months. When I was little, my grandmother used to make a large batch of this Aam Ki Launji every week throughout the summer so that we could relish it every day with our meals.
I loved Aam Ki Launji or Kairi Ki Launji for its very basic yet so exotic tasting spice blend. With every single bite, you get an excellent mélange of various textures and delightful flavors.
Chutneys and pickles are a must for Indian meals. In fact, many people don’t enjoy their meals without the presence of papads, chutneys, and pickles. I am a bit flexible in that way, I enjoy my meals both ways. But during the summer months, I prefer to make and enjoy raw mango chutney quite often. It just soothes my being!
Raw mangoes in it have an amazing melt-in-mouth silky smooth texture and flavor bursting after-taste. Make this classic and fuss-free aam ki launji (raw mango chutney) recipe to add an explosion of exciting flavors to your palate.
Do you also like chutney? Then what are you waiting for? Buy some raw mangoes and make this super simple and so exotic tasting Aam Ki Launji.
On this page you will get a step-by-step picture recipe and video tutorial on how to make Aam Ki Launji.
What is Aam Ki Launji?
Aam ki Launji or Kairi Ki launji is a relish where raw or unripe green mangoes are cooked with jaggery and spices.
This recipe stands somewhere between chutney and pickle. Some call it a pickle and others call it a spicy chutney. This recipe is much more than a simple condiment — it can be served as a side with flatbreads or any other Indian meal.
The recipe of Aam ki launji I am sharing today is the Rajasthani recipe — the way my Grandmother used to make it. In this Rajasthani Aam ki Launji recipe, raw mangoes are sautéed with pickling spices.
After that, they are cooked in spicy water along with jaggery, until raw mangoes are soft and tender.
What are the features of Aam Ki Launji?
This aam ki Launji:
✔︎ is a simple, quick, and easy chutney
✔︎ has no fuss of sun-drying
✔︎ is ready under 20 minutes
✔︎ goes well with rice, flatbreads, papad, or as a sandwich spread
✔︎ has a liquidy texture and soothing after-taste
✔︎ is made with readily available simple ingredients
✔︎ stays fresh for up to 10 days in the refrigerator
✔︎ is an instant chutney that doesn’t need sun-drying like traditional pickles
✔︎ is a perfect recipe to make when you get bored eating mangoes
What are the ingredients used in Aam ki Launji?
Aam ki launji is made with a handful of basic ingredients which are easily available at any Asian grocery store. The ingredients you will need for this Aam ki Launji are:
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Raw unripe green mangoes (Kairi)
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Oil
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Whole spices (cumin seed, carom seeds, mustard seeds, nigella seed, fennel seeds, and fenugreek seeds)
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Seasoning (asafoetida, Kashmiri red chili powder, garam masala powder, chaat masala powder, black salt, salt)
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Jaggery (gur)
How to store Aam Ki Launji?
To store aam ki launji, let the launji cool down completely. Then transfer it in a sterilised air-tight jar and refrigerate for up to 7-10 days. It can be stored for months if made without any water.
Can I freeze Aam Ki Launji?
Yes, this raw mango relish (Aam Ki Launji) can be frozen. You can freeze it in a freezer-safe container. Thaw it overnight in the refrigerator before use.
How to serve Aam Ki Launji?
Aam ki Launji is a versatile dish that can be served in many ways. You can have it with an elaborate Indian meal. So simply accompany it with some puri, mathri, stuffed paratha, roti, aam panna, pulao, or papad. You can also use it on sandwich bread or use it as a tortilla spread.
How to Make Aam Ki Launji?
Making Aam Ki Launji at home is very simple and easy, you only need 20 minutes to make this scrumptious mango relish. This is how Aam Ki Launji is made in 7 simple and easy steps:
Step 1: Rinse, wipe, peel, and slice raw mangoes.
Step 2: Sauté whole spices in oil, and then add raw mango slices.
Step 3: Toss well and sauté.
Step 4: Add salt, chili, and water. Boil until mangoes are cooked and tender.
Step 5: Now add jaggery, garam masala, chaat masala, and black salt.
Step 6: Mix well and cook until jaggery is melted and chutney is thickened.
Step 7: Let it cool, then store and refrigerate. Done.
For a full list of Aam Ki Launji recipe ingredients and step-by-step photo and video instructions, please see the recipe box on this page.
Looking for more recipes with mangoes? Then try these awesome mango recipes:
What are the substitutes of jaggery in the Aam Ki Launji recipe?
Jaggery is added as a sweetener in this aam ki launji recipe. It adds a sweet flavor that balances the spiciness and tanginess of this chutney. If you don’t like to use jaggery, then you can swap it with other sweeteners like:
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White sugar
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Brown sugar
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Raw cane sugar
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Palm sugar
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Coconut sugar
What are the Pro Tips, Tricks, and Variations to make Aam Ki Launji?
Tip 1. This is my granny’s recipe, and she always used jaggery in aam ki launji, so I also added jaggery in this recipe. However, if you don’t want to add jaggery then you can also use white sugar, raw cane sugar, or coconut sugar.
Tip 2. The amount of sweetener also depends on the type of mangoes you are using. If the mangoes are so sour then you will need more sweetener, if the raw mangoes are less sour then you need less sweetener.
Tip 3. I have discarded the mango stone from the recipe, but my grandmother always cooked stone with the chutney. The flesh on the stone tastes so great when you suck it.
Tip 4. Adding 1.5 cups of water makes juicy and melt-in-mouth soft chutney. If you prefer drier aam ki launji, then add only 1 cup of water. That’s the way you won’t need to burn the excess liquid to make this chutney thicker.
Tip 5. I have used Kashmiri red chili powder in this recipe. It is not very hot and gives a nice bright red color to the chutney.
Tip 6. I didn’t add any turmeric powder in this aam ki launji recipe but feel free to add about 1/4 teaspoon turmeric powder. The reason I don’t add turmeric powder is that my grandmother did not add turmeric in this recipe, so I didn’t go against her age-old wisdom.
Tip 7. Black salt and chaat masala powder elevate the overall taste of this Aam Ki Launji. If you don’t have black salt, you can swap it with any other rock salt.
Tip 8. I have used 2 tablespoons of oil in this recipe, but you can also reduce the amount of oil.
Aam Ki Launji | Sweet and Spicy Raw Mango Chutney (Step-by-step photo instructions)
How to Make Aam Ki Launji
- Rinse and wipe the raw mangoes. After that, peel them.
- Then remove the stone cut them into strips. Keep them aside.
- In a wide pan heat oil over medium heat.
- Once the oil is slightly hot, add cumin seeds, fennel seeds, carom seeds, mustard seeds, fenugreek seeds, and nigella seeds.
- Sauté them for a few seconds and then add asafoetida.
- Stir well and saute the whole spices for a few more seconds.
- Once the seeds start to sizzle add the sliced raw mangoes.
- Stir well to combine with the whole spices and cook them for about 2 minutes.
- Now add salt, Kashmiri red chili powder, and stir it.
- After then add 1.5 cups of water and mix well. Let it come to a boil.
- Once it starts boiling cover the pan with a lid and cook over medium heat for about 3-4 minutes or until mango pieces are soft and tender.
- After that uncover the pan and add jaggery, garam masala powder, chaat masala powder, and black salt.
- Mix everything well and let the jaggery melt completely.
- Once the jaggery is melted, boil for about 3-4 minutes, or until the chutney thickens. Keep stirring occasionally.
- When the chutney reached to a slightly thick consistency, turn off the heat and let it cool down completely.
- After cooling, store aam ki launji (raw mango chutney) in a sterilised air-tight jar in the refrigerator. It stays fresh for up to 7-10 days.
- Enjoy Aam ki Launji is with Pulao, Khichdi, Paratha or use it as a spread for your toasts.
Recipe Card
Aam Ki Launji | Sweet and Spicy Raw Mango Chutney [Recipe]
★★★★★
(Rating: 5 from 4 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 25 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Sides | Indian | 10 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 59 calories | 1 |
INGREDIENTS
Ingredients For Aam Ki Launji
- 450 grams green raw mangoes (kairi)
- 2 tablespoons oil
- 1 teaspoon cumin seed (jeera)
- 1/2 teaspoon carom seeds (ajwain)
- 1/2 teaspoon mustard seeds (rai)
- 1/2 teaspoon nigella seed (kalonji)
- 1 teaspoon fennel seeds (saunf)
- 1/2 teaspoon fenugreek seeds (dana methi)
- 1/2 teaspoon asafoetida (hing)
- 1/2 teaspoon salt, or to taste
- 1 teaspoon Kashmiri red chili powder (lal mirch)
- 1 teaspoon black salt (kala namak)
- 1 teaspoon garam masala
- 1 teaspoon chaat masala
- 1 cup jaggery (gur)
- 1.5 cups water
INSTRUCTIONS:
How to Make Aam Ki Launji
- Rinse and wipe the raw mangoes. After that, peel them.
- Then remove the stone cut them into strips. Keep them aside.
- In a wide pan heat oil over medium heat.
- Once the oil is slightly hot, add cumin seeds, fennel seeds, carom seeds, mustard seeds, fenugreek seeds, and nigella seeds.
- Sauté them for a few seconds and then add asafoetida.
- Stir well and saute the whole spices for a few more seconds.
- Once the seeds start to sizzle add the sliced raw mangoes.
- Stir well to combine with the whole spices and cook them for about 2 minutes.
- Now add salt, Kashmiri red chili powder, and stir it.
- After then add 1.5 cups of water and mix well. Let it come to a boil.
- Once it starts boiling cover the pan with a lid and cook over medium heat for about 3-4 minutes or until mango pieces are soft and tender.
- After that uncover the pan and add jaggery, garam masala powder, chaat masala powder, and black salt.
- Mix everything well and let the jaggery melt completely.
- Once the jaggery is melted, boil for about 3-4 minutes, or until the chutney thickens. Keep stirring occasionally.
- When the chutney reached to a slightly thick consistency, turn off the heat and let it cool down completely.
- After cooling, store aam ki launji (raw mango chutney) in a sterilised air-tight jar in the refrigerator. It stays fresh for up to 7-10 days.
- Enjoy Aam ki Launji is with Pulao, Khichdi, Paratha or use it as a spread for your toasts.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- I have discarded the mango stone from the recipe, but my grandmother always cooked stone with the chutney. The flesh on the stone tastes so great when you suck it.
- Adding 1.5 cups of water makes juicy and melt-in-mouth soft chutney. If you prefer drier aam ki launji, then add only 1 cup of water. That's the way you won't need to burn the excess liquid to make this chutney thicker.
- I have used Kashmiri red chili powder in this recipe. It is not very hot and gives a nice bright red color to the chutney.
- I didn't add any turmeric powder in this aam ki launji recipe but feel free to add about 1/4 teaspoon turmeric powder. The reason I don't add turmeric powder is that my grandmother did not add turmeric in this recipe, so I didn't go against her age-old wisdom.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/aam-ki-launji/
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