Aam Ki Launji | Sweet and Spicy Raw Mango Chutney

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.

Recipe Source Link:https://www.mygingergarlickitchen.com/aam-ki-launji/

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RECIPE 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

RECIPE INSTRUCTIONS

» 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 Pulao, Khichdi, Paratha or use it as a spread for your toasts.

RECIPE NOTES

1. 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.
2. 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.
3. 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.
4. 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.