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Aam Ki Launji Recipe+Video , Sweet and Spicy Raw Mango Chutney

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Aam ki launji -A sweet and sour preserve/jam of  raw mangoes with mild Indian spices

Aam ki launji is a summer special preparation,which is very popular in North India .Its i a sweet and tangy pickle or chutney . Launji is made with peeled and sliced  raw mangoes .Sliced mangoes are tempered in pickle spices and slightly cooked then sugar and chili powder is added and its cooked to make a thick chutney.

There is absolutely no need to add water to cook the raw mangoes ,just cover the pan and cook on low heat ,the mangoes soften in their own steam .If you add water to cook the raw mangoes then you have to store it in the fridge because it can not be stored at room temperature for a long time .But if you don’t add water and cook it properly it can be easily stored for 3 months at room temperature 6 months in the refrigerator and 3 months at room temperature.so avoid adding water while making aam ki launji for a long shelf life.

You can use any variety of raw mangoes for making launji but I prefer using rajapuri or any variety which is slightly less sour in taste.You can even use semi ripe mangoes to make this aam ki launji in that case you need less sugar . Sugar or jaggary both can be used to make launji ,It depend on individual choice,both taste great .you can even use half sugar half jaggary.

Aam ki launji can be served as a dip with snacks or as a side dish with main course meal.

If you love sweet and sour launji recipes then do try-

AAM KI LAUNJI

aam ki launji

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AAM KI LAUNJI
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4 from 4 votes

Aam Ki Launji ,Raw Mango Relish

Aam ki launji -A sweet and sour preserve/jam of raw mangoes with mild Indian spices
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Chutney /Dips, Pickles/Achar, Side Dish
Cuisine: Indian, North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: aam ki launji, mango chutney, mango relish
Calories: 49kcal
Author: Anjana Chaturvedi

Ingredients

  • 500 grams Raw Mango / Kachcha Aam
  • 500 grams Sugar / Chini
  • 2 tsp Cooking Oil
  • 1.5 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Mustard Seeds / Rai *
  • 1 tsp Fenugreek Seeds / Methidana
  • 1.5 tsp Fennel Seeds / Saunf
  • 1 Pinch Cardamom Powder / Elaichi Powder (Optional)
  • 1 Pinch Saffron / Kesar (Optional)
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Salt / Namak

Instructions

  • Wash and peel raw mangoes and slice into long pieces.then weigh it ( amount of sugar should be equal or little more to the weight of peeled mango slices,but you can reduce OR increase the amount of sugar if you want )
  • Heat oil in a pan, add fenugreek ,mustard and fennel seeds.
  • When seeds become golden then add mango slices, turmeric and salt.mix well.
  • Cover and cook on low heat for approx 5-7 minutes or till semi cooked.(don't fully cook and don't add water)
  • Add sugar and chili powder ,mix and cook on low heat (without lid) for approx. 10 minutes.
  • When gravy thickens then add a pinch of cardamom powder and saffron and mix.
  • Store in a jar ,when cool down completely.

Notes

NOTE-
1-you can also use slightly ripen yellow mangoes  for making this chutney ,then add little less sugar .
2-Can also use jaggery/gur instead of sugar .
3-If you don't want to make it chunky and want a smooth chutney then cook it till it become soft at step 4 ,then mash it with the laddle and then follow the recipe,But I like to make it slightly chunky.
4-If cooked properly it stays fresh at room temperature for about 4 months.
5- The amount of sugar vary according to the sourness of mangoes ,you may need 500 gms to 650 sugar to make this.
Serving suggestions  -serve with any snack,starter or as a side dish with any meal.

Nutrition

Serving: 10g | Calories: 49kcal | Carbohydrates: 12g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 40mg | Potassium: 24mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 100IU | Vitamin C: 4.1mg | Calcium: 4mg | Iron: 0.2mg

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Comments

  2. Ruhi Saxena says

    500gms sugar equals to how much cups? Please try to give measurements in terms of cups/spoons as well please.

    Reply

  15. Cham says

    We do something like this one for the Tamil New Year (which was yest)- looks glossy and i love this one!

    Reply

  17. Maayeka says

    Radha…it do taste like chunda..but chunda is not cooked on fire ,it was cooked in sun.I will post the recipe soon 🙂 @radha

    Reply

  20. Reshmi says

    very new to me… but looks delicious and mouthwatering.. addition of sugar .. wow… I've to try this

    Reply

  22. Nisha says

    I lovveeeee kairi ki launji!!!

    By the way Anjana I made your apple sabji day before yesterday! Tried only with 1 apple. Paani thoda zyada ho gaya tha galti se, par acchi khatti-meethi bani 🙂

    Reply

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