Aam ki Launji Recipe | Sweet and Spicy Mango Chutney (Step-by-step Recipe)

by Rachna

Having pickle as a side to our meals is a common habit. My mum made finger-licking pickles and pickle making was such a ritual. Cutting the vegetables, sun drying the spices, heating the oil and then bottling them with extreme care. These pickles lasted the entire year and she made such a bunch of varieties. The mango pickles were my favourites. Come summer and raw mangoes were in abundance. This green mango chutney, instant heeng wala aam ka achaar and aam ki launji were almost always on the table.

aam ki launji

These three are made rather quickly and hence were made in small batches so that we always had pickle or chutney with our rotis or parathas. Today I share with you a personal favourite, aam ki launji. This sweet, sour and spicy mango chutney is really delicious and ready in a few minutes. I keep having it with my meals. Its tangy and sweet flavours are truly addictive.

Here’s my UP style aam ki launji recipe:

Ingredients:

1.5 cup raw mango pieces peeled and cut lengthwise

¼  tsp. cumin seeds

¼  tsp. fennel seeds

¼  tsp. mustard seeds

¼  tsp. fenugreek seeds

¼  tsp. nigella seeds

2 tbsp. vegetable oil

½ tsp. turmeric powder

½ tsp. cayenne or red chilli powder

¼  tsp. garam masala powder (optional)

3 tbsp. sugar or jaggery

Step-by-step Recipe

Wash and peel raw mangoes. Cut them into similar sized lengthwise pieces and keep aside. Heat oil in a pan. Add the cumin seeds, fennel seeds, mustard seeds, fenugreek seeds and nigella seeds. Allow them to sputter for 30 seconds.

Add the raw mango pieces and mix with the spices.

Add turmeric powder, cayenne, garam masala powder, salt and sugar. Mix well.

aam ki launji

Add in about 3 tbsp. of water to form a watery sauce.

Cover and cook for about 10 minutes till the raw mangoes are soft. Your chutney would have thickened by now.

You can cook for a couple of minutes more if you want your aam ki launji to be thicker. Take it off the heat. Store in an airtight jar in the fridge and enjoy with your meals.

sweet mango chutney

Pro Tips:

You can adjust the quantity of cayenne and garam masala depending upon how much spice you like. You can even eliminate them if you just want a sweet and tangy mango chutney.

If your raw mangoes are very sour, you will need to add more sugar to cut the sourness. On the other hand, if you like your chutney less sweeter, reduce the sugar.

You could use jaggery or brown sugar in place of sugar if you wish to avoid refined sugar.

The chutney thickens more once it cools down. Accordingly vary your cooking time depending on how thin or thick you want your chutney to be.

This easily lasts for a week in the fridge. You can keep it longer too if you make a bigger batch.

Your sweet and tangy mango chutney or aam ki launji is read. There are times when I just eat it with a spoon. It is so tasty. Try it.

Aam ki launji Recipe | Sweet and spicy mango chutney

Rachna Parmar
This is a tasty aam ki launji recipe. It is a UP style sweet and spicy mango chutney made with raw mangoes. It is super tasty and can be had with meals.
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Pickle | Side
Cuisine North Indian | Uttar Pradesh | Punjabi
Servings 1 bowl
Calories 615 kcal
bowl

Ingredients
  

  • 1.5 cup raw mango pieces peeled and cut lengthwise
  • ¼ tsp. cumin seeds
  • ¼ tsp. fennel seeds
  • ¼ tsp. mustard seeds
  • ¼ tsp. fenugreek seeds
  • ¼ tsp. nigella seeds
  • 2 tbsp. vegetable oil
  • ½ tsp. turmeric powder
  • ½ tsp. cayenne or red chilli powder
  • ¼ tsp. garam masala powder optional
  • 3 tbsp. sugar or jaggery

Instructions
 

  • Wash and peel raw mangoes. Cut them into similar sized lengthwise pieces and keep aside.
  • Heat oil in a pan. Add the cumin seeds, fennel seeds, mustard seeds, fenugreek seeds and nigella seeds. Allow them to sputter for 30 seconds. Add the raw mango pieces and mix with the spices.
  • Add turmeric powder, cayenne, garam masala powder and salt. Mix well.
  • Now add in the sugar and mix well.
  • Add in about 3 tbsp. of water to form a watery sauce.
  • Cover and cook for about 10 minutes till the raw mangoes are soft. Your chutney would have thickened by now.
  • You can cook for a couple of minutes more if you want your aam ki launji to be thicker.
  • Take it off the heat. Store in an airtight jar in the fridge and enjoy with your meals.

Notes

  1. You can adjust the quantity of cayenne and garam masala depending upon how much spice you like. You can even eliminate them if you just want a sweet and tangy mango chutney.
  2. If your raw mangoes are very sour, you will need to add more sugar to cut the sourness. On the other hand, if you like your chutney less sweeter, reduce the sugar.
  3. You could use jaggery or brown sugar in place of sugar if you wish to avoid refined sugar.
  4. The chutney thickens more once it cools down. Accordingly vary your cooking time depending on how thin or thick you want your chutney to be.
  5. This easily lasts for a week in the fridge. You can keep it longer too if you make a bigger batch.

Nutrition

Nutrition Facts
Aam ki launji Recipe | Sweet and spicy mango chutney
Amount Per Serving
Calories 615 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 25g156%
Sodium 9mg0%
Potassium 528mg15%
Carbohydrates 87g29%
Fiber 6g25%
Sugar 79g88%
Protein 4g8%
Vitamin A 3703IU74%
Vitamin C 92mg112%
Calcium 53mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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sweet mango chutney

You may also like these other mango recipes:

Raw Mango chutney recipe

Green Mango Rice

Avakaya — Andhra style mango pickle

North Indian Mango Pickle

Instant heeng wala aam ka achaar

Easy mango jam recipe

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aam ki launji
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