Aam ki launji is an instant mango chutney made with green mangoes and spices. It is a delicious side and goes very well with an Indian meal.
This pickle recipe is a huge favorite as it is done in no time.
It stays good for a couple of weeks when refrigerated.
This green mango chutney, instant heeng wala aam ka achaar, North Indian aam ka achaar and avakaya or South Indian mango pickle are also delicious.
This sweet, sour and spicy mango chutney is really delicious and ready in a few minutes. You can have it with parathas or rotis.
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.
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.
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.
Storing Instructions
Generally I keep it in a clean glass or ceramic jar at room temperature for 1-2 days. More than that you can refrigerate and consume within 1-2 weeks.
Variations:
This recipe is both vegan and vegetarian as it is.
You can adjust the spices and sweetener as per your liking.
Here's the recipe card:
📖 Recipe Card
Aam ki launji Recipe | Sweet and spicy mango chutney
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
- 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.
Nutrition
If you liked my recipe, please do leave a star * rating for the recipe either on the recipe card or in the comments. Thanks.
You may also like these other mango recipes:
Avakaya — Andhra style mango pickle
Instant heeng wala aam ka achaar
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