Aam ki Launji, also known as sweet and spicy mango chutney, is a popular summer relish across North India. It is made using raw mangoes, jaggery, and spices, and can easily stored for 2 – 3 months.
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About Launji
A traditional North Indian condiment, aam ki launji tantalizes the taste buds with its harmonious blend of sweet, and spicy flavour. The combination of tart raw mangoes and sweet jaggery, infused with earthy spices, is truly delectable. It is one of the best ways to use green, unripe mangoes during the summer season.
When the market is loaded with the abundant produce of kaccha aam (raw mango) the wise house ladies like my mother, slice them and make launji to preserve them.
It is very similar to Gujarati aam chundo, the only difference is mangoes are sliced and not grated for launji along with that it has a strong taste of spices.
Aam Ki Launji is a – vegan, gluten-free, one-pot recipe.
Ingredients Required
- Mango: Use unripe, raw, or green mango, also known as Kairi or kaccha aam in India. Discard the stone and skin. Use only the pulp.
- Jaggery is the sweetener used in launji. You can use jaggery powder also. Or substitute it with brown or coconut sugar.
- Spices: Cumin Seeds (jeera), Black Mustard Seeds (rai), Fenugreek Seeds (methi dana), Fennel Seeds (saunf), Nigella Seeds (kalonji)
- Seasoning: Salt, Red Chilli Powder, Asafoetida (hing)
- Use neutral flavour refined oil to cool launji.
How To Make Launji
Prepping the Mangoes: Start by washing, drying, peeling the raw mangoes and slicing them. Ensure that the mangoes are firm and underripe, as they lend a tangy flavour to the launji.
Tempering:
- In a kadhai, heat oil over medium heat. Once the oil is hot, add cumin, nigella, mustard, fennel, and fenugreek seeds. Let them splutter.
- Allow the spices to sizzle for a few seconds, releasing their aroma and flavours into the oil.
Cook Mangoes:
- Carefully add the sliced mangoes to the kadhai along with salt and red chilli powder, stirring gently to coat them with the spices.
- Add water, stir to combine, cover and let the mangoes cook until they soften slightly.
Add Jaggery:
- Then, add grated or chopped jaggery (or sugar) to the pan. Stir gently to dissolve it.
- Reduce the heat to low and let the launji simmer gently, allowing the flavours to meld together. Stir occasionally to prevent the mixture from sticking to the bottom of the pan.
- Cook until the mangoes are soft and the jaggery has dissolved, creating a thick and glossy consistency.
Storing:
- Allow the launji to cool slightly before transferring it to a clean, airtight container.
- Store it in the refrigerator, and the flavours intensify over time.
Serving Suggestion
Serve aam launji as a chutney alongside roti, paratha, poori, or rice dishes, or enjoy it as a flavorful accompaniment to any meal.
With its perfect balance of sweet, sour, and spicy notes, this traditional mango relish is sure to elevate everyday Indian meals.
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Sweet Spicy Aam Ki Launji
- Heavy Bottom Kadhai
Ingredients
- 2 large size unripe, green mango (kaccha aam)
- 1 tablespoon refined oil
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon black mustard seeds (rai)
- 1 teaspoon nigella seeds ( kalonji)
- ½ teaspoon fenugreek seeds (methi dana)
- ¼ teaspoon hing (asafoetida)
- 1 tablespoon fennel seeds (saunf)
- 1 teaspoon salt or to taste
- 1 ½ teaspoon red chilli powder
- 100 gram jaggery, chopped
- 1 Cup water
Instructions
- Start by washing, drying, peeling the raw mangoes and slicing them. Ensure mangoes are firm and underripe, as they lend a tangy flavour to the launji.
- In a kadhai, heat oil over medium heat. Once the oil is hot, add cumin, nigella, mustard, fennel, and fenugreek seeds. Let them splutter. Allow the spices to sizzle for a few seconds, releasing their aroma and flavours into the oil.
- Carefully add the sliced mangoes to the kadhai along with salt and red chilli powder, stirring gently to coat them with the spices.
- Add water, stir to combine, cover and let the mangoes cook until they soften slightly. This takes 15 minutes over low heat.
- Add grated or chopped jaggery (or sugar) to the pan. Stir gently to dissolve it.
- Reduce the heat to low and let the launji simmer gently, allowing the flavours to meld together. Stir occasionally to prevent the mixture from sticking to the bottom of the pan.
- Cook until the mangoes are soft and the jaggery has dissolved, creating a thick, glossy, and slightly sticky consistency. Taste, and if required add more salt, chilli powder or jaggery.
Recipe Notes:
- Add jaggery only after the mangoes are 60% cooked. Do not add sweeteners in the beginning.
- Ensure not to overcook the mangoes. Mango slices should hold their shape but should be easy to break apart. Launji should never be mushy.
- Use medium sour mangoes for best results otherwise you have to add too much of jaggery or sweetener to balance the sourness of mangoes.
- Do not add too much water while cooking the mangoes otherwise you will never get that sticky consistency.
nidhi jain says
Lovely write up Hina. Nothing can beat our mother’s recipes and wisdom. The Launji is looking too good.
Launji is a regular dish in summers in our house also but we prepare it with raw mango. Will have to try your recipe some time 🙂