Aam Ki Launji (Sweet & Spicy Raw Mango Chutney) – Kairi Ki Launji

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.

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.

#mangochutney #aamkilaunji #indianfood

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Servings: 10
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Ingredients For Aam Ki Launji:
☛ 450 grams 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

How to Make Aam Ki Launji:
1. Rinse and wipe the raw mangoes. After that, peel them.
2. Then remove the stone cut them into strips. Keep them aside.
3. In a wide pan heat oil over medium heat.
4. Once the oil is slightly hot, add cumin seeds, fennel seeds, carom seeds, mustard seeds, fenugreek seeds, and nigella seeds.
5. Sauté them for a few seconds and then add asafoetida.
6. Stir well and saute the whole spices for a few more seconds.
7. Once the seeds start to sizzle add the sliced raw mangoes.
8. Stir well to combine with the whole spices and cook them for about 2 minutes.
9. Now add salt, Kashmiri red chili powder, and stir it.
10. After then add 1.5 cups of water and mix well. Let it come to a boil.
11. 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.
12. After that uncover the pan and add jaggery, garam masala powder, chaat masala powder, and black salt.
13. Mix everything well and let the jaggery melt completely.
14. Once the jaggery is melted, boil for about 3-4 minutes, or until the chutney thickens. Keep stirring occasionally.
15. When the chutney reached to a slightly thick consistency, turn off the heat and let it cool down completely.
16. 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.
17. Enjoy Aam ki Launji is with plain Dal Chawal, Khichdi, Paratha or use it as a spread for your toasts.

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