Raw Mango Sweet and Spicy Chutney recipe, popular as Kacche Aam Ki Launji or simply Aam Ki Launji.
Make sweet, spicy, tangy Raw Mango Chutney is a popular condiment /chutney from North India. This delicious chutney is made in the summers when raw mangoes are in season.
The tangy taste of raw mangoes combined with spices such as fennel seeds, nigella seeds etc. and sweetness of jaggery makes this a lip smacking treat.
About the Recipe
Kacche Aam ki Launji is basically an instant pickle or cooked chutney/relish prepared with raw mangoes, spices and jaggery powder. In many regions of Western U.P (Meerut side) this is also known as Kacche Aam ki Subzi (Raw Mango vegetable).
Kacche Aam or Kaccha Aam is Raw or Green Mango and Subzi is vegetable curry. The consistency of curry also depends on one's preference. Some like to keep it a little watery and some like it thick. I prefer the later.
It is a popular recipe in North Indian states like Uttar Pradesh(U.P), Punjab, Rajasthan and Haryana. Every state or infact household have their own way of making it.
Here I am sharing my dadi's (grandmother's) recipe that was passed on to my mom and from her to me. I love this chutney and always keep a small batch of it in refrigerator.
Benefits of the Raw Mango and spices used in the recipe
Apart from tasting so delicious, this raw mango relish also has lot of health benefits.
Raw mango season in India starts from April- July depends on different regional and climatic factors.
In USA, Canada and other countries you can get Raw Mango during summers in Indian Grocery stores.
Raw mangoes are a great source of Vit. A and Vir. C and a natural coolant. These are also good for
- our immune system, supports eye health
- good for digestion when consumed in moderation,
- good for hair and skin,
- boasts liver health and many more.
When in season raw mangoes are used for making pickles which people use all through the year. It is also added to dal(raw mango dal), rice (raw mango rice). Green mangoes are also added to curries and dry subzi like kerela. It helps in reducing the bitterness of the bitter gourd.
Few recipes on the blog with raw mangoes that you will love to try
Raw Mango Pickle with Chickpeas(Aam aur Kabuli Chane ka achaar)
Raw Mango can also be added to salads (like in this Vegan Thai Raw Papaya Salad) and snacks like Sookhi bhel.
Ingredients to make Kacche Aam Ki Launji
Raw Mangoes- Choose bright green firm raw mangoes. Avoid the ones with black and soft spots.
Spices- All the spices used in the recipe have cooling effect on the body and are good for digestion. Add red chilli powder as per the heat tolerance. You can also add dry whole red chilli, I skipped it here.
Jaggery- Adds sweetness and also acts as preservative. Good source of iron and other minerals. Use jaggery blocks(grate it) or jaggery powder. You can also use raw cane sugar, but jaggery adds to the color of the launji. Amount of jaggery used in the recipe depends on the tanginess of the raw mangoes.
Salt- Add black salt in the recipe. I ran short of it so I have added regular table salt.
Oil- In North India traditionally we use mustard oil. You can use any other vegetable oil like olive oil, rice bran oil, peanut oil. I do not prefer Coconut Oil in this recipe as the nutty taste of coconut oil does not go well with us for this relish.
How to make Kacche Aam Ki Launji
Making this raw mango chutney is very easy and quick process. It takes only 15-20 mins. to make it.
To make launji, peel and cut mangoes either in thin vertical stripes or small pieces (i do it this way).
Then cook the raw mango pieces in spices, sugar and jaggery with water.
Cook till the chutney looks a bit translucent and is thick.
You can also add 1 tbsp of Vinegar if planning to store for a longer period (4-5 months).
Cool completely and store Aam ki Launji in clean/sterilized airtight glass bottles or jars.
Always use a dry spoon to take it out.
Stays good for 3-4 months when refrigerated properly.
This sweet and spicy chutney goes well with parathas, chillas or even your meaI like Dal Rice combo. This chutney, adds on to some sweet and spicy tones to your simple khichdi. I love the combo of sweet, tangy and spicy flavours so I never miss making this when fresh raw mango are available.
Ajwain Paratha or Pooris
Kacche Aam Ki Launji Recipe
- Measuring Spoons
- Chopping Board
- 500 g Raw Mangoes
- ¼ tsp Asafoetida/Hing
- 1 tsp Cumin Seeds/Jeera
- 1 tsp Fennel Seeds/Saunf
- 1 tsp Nigella Seeds/Kalonji
- ½ tsp Fenugreek Seeds
- ½ tsp Red Chilli Powder or as preferred
- 1 tsp Coriander Powder optional
- ¼-½ Cup Jaggery Powder or jaggery blocks(use as required)
- 1 tbsp Mustard Oil or any plant oil
- 1 tsp Black Salt or as required
- Wash the raw mangoes very nicely.500 g Raw Mangoes
- Cut the top and then peel.
- Chop in vertical stripes or small pieces. Keep aside.
- Heat oil in a pan. Add asafoetida(optional), cumin seeds, fenugreek seeds, kalonji (nigella seeds).fennel seeds. Saute for 1 min.¼ tsp Asafoetida/Hing, 1 tsp Cumin Seeds/Jeera, 1 tsp Fennel Seeds/Saunf, 1 tsp Nigella Seeds/Kalonji, ½ tsp Fenugreek Seeds, 1 tbsp Mustard Oil
- Add coriander powder and saute for a min.1 tsp Coriander Powder
- Add raw mango pieces and saute for 1-2 min.
- Now add red chilli powder then add 1½cup water. Add salt.½ tsp Red Chilli Powder, 1 tsp Black Salt
- Cover and cook for 8-10 mins. The mango pieces should be soft with a bite. Do not overcook the pieces.
- Then add jaggery powder or grated jaggery. Cook till the jaggery melts and the sauce thickens.¼-½ Cup Jaggery Powder
- Cool it down completely and store in an airtight (preferably glass) container.
- Serve with parathas, cheela or with your everyday meals like dal rice combo.
Do try this Raw Mango Relish in Indian spices with sweet, spicy and tangy flavours.
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