Aam Ki Launji

Aam ki Launji is a sweet and spicy raw mango chutney that tastes great with Indian meals. It is made from raw mangoes, jaggery and some spices, giving it a sweet and sour flavour.

Aam ki Meethi Launji, also known as kairi ki launji is an instant Indian mango pickle. The recipe is primarily made in Northern India.

Chopped raw mango is tossed with panch phoran, basic Indian spice powders and then cooked in a sweet jaggery syrup until soft.

Panch phoran is a Bengali spice mix of 5 (panch) spices - fenugreek seeds, cumin seeds, mustard seeds (rai), fennel seeds (saunf) and nigella seeds (kalonji). You can easily find it in grocery stores but it is just as straightforward to mix together at home.

The chutney or launji, is served as a side dish to many Indian meals.

It is vegan and gluten-free.

Various types of mango pickles are popular throughout India, including Keri no Chundo, murraba and raiti gor keri.

Dips using raw mango such as this green raw mango chutney are common. I've added an extra twist and created this red chilli raw mango and garlic chutney which is sweet and spicy.

You can also make Kanda Keri Nu Kachumber using a raw mango and red onion in the summer months.

Ingredients

Raw green mangoes - you need firm green mangoes that have a sourness to them.

Panch phoran - If you do not have it, use ½ teaspoon fennel seeds and ½ teaspoon nigella seeds.

Spice powders:

Dhana jeera powder (coriander and cumin seeds powder)

Red chilli powder - I use kashmiri red chili powder which provides a vibrant colour without the heat

Turmeric powder

Jaggery - alternatively, use regular sugar or brown sugar.

Oil

Salt to taste

How to make Aam ki Launji

Wash and peel the raw mangoes. Cut the mango flesh into small cubes.

Heat oil in a non stick pan, then add the panch phoran.

Once they sizzle, tip in the mango cubes and sauté for a minute.

Add the spices and salt. Add sufficient water to cook the mango.

Stir and simmer until the mango is just tender.

Menawhile, grate the jaggery or use powdered jaggery.

Add it to the mango and stir until it dissolves.

You will see a syrup forming. As the aam ki launji cools, the syrup will thicken.

Best served at room temperature.

Pro Tips

You may have to adjust the sugar content based on the sourness of the mangoes.

A useful tip is to boil the mango pieces first in water only and discard that water. This reduces the sourness of the mangoes and means that you will not need to add as much sugar to the recipe.

Add the jaggery or sugar only once the mangoes are cooked, to prevent them becoming chewy.

Serving Suggestion

Serve as a side dish for Indian vegetarian curries.

Great with dal paratha, ajwain paratha or methi thepla.

Storage

You can store at room temperature for up to 2-3 days.

Store in the fridge for up to 5-6 days.

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📖 Recipe

Note – This recipe was first published in April 2013. This post has since been updated with helpful content and new images. The recipe remains the same.