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aerial shot of aam ki launji in a glass jar
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Sweet Spicy Aam Ki Launji

Aam ki Launji, also known as sweet and spicy mango chutney, is a popular summer relish across North India. Learn how to make aam ki khatti meethi chutney. 
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: Indian
Servings: 200 gram
Author: Hina Gujral

Equipment

  • 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.
  • 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.

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.