Aam ki launji | | Raw Mango Chutney | Launji | Kairi Chutney (with step by step pictures)

“Aam ki launji | | Raw Mango Chutney | Launji | Kairi Chutney” is a popular chutney recipe in north india. In summer months when raw mango is abundant, many dishes are made from mangoes. This is one recipe which is reminds me of school days when my mom ran short of vegetables to pack in lunch box, we use to get this raw mango chutney along with salted desi ghee parathas. And it tasted yumm!!! You can also apply this chutney as a jam on bread and it tastes good too. I believe jams came from English people but these sweet and sour chutneys are Indian jams/spreads which are so flavorful and delightful.

Other raw mango recipe already on the blog is Aam Panna / Kairi Panna which is one of the most popular posts. You can try that too to beat heat this summer as it is refreshing and rejuvenating.

Serves: 1 bowl

Preparation time: 10 mins.

Cooking time: 30 mins.

Ingredients:

2 raw mangoes (peeled and chopped roughly)

2 cups Water

½ cup sugar (or as per sourness of mangoes)

½ teaspoon Turmeric powder

½ teaspoon Red chilli powder

1 teaspoon Roasted cumin powder

1 teaspoon Salt (or to taste)

½ teaspoon  Black salt

2 tablespoon Oil

¼ teaspoon  Fenugreek seeds /methi dana

1 tablespoon Black onion seeds/ kalonji

1 tablespoon Fennel seeds / moti saunf

½ teaspoon cumin seeds / jeera

Directions:

1. Wash and peel two raw mangoes and chop them roughly into small pieces.
2. In a pan, heat oil and when hot, add in whole dry spices :  Fenugreek seeds, Black onion seeds, Fennel seeds and cumin seeds.
3. Saute for a few seconds as you get nice aroma of the spices. Add in raw mango pieces to it. Cover and cook for 1-2 minutes.
4. Now, add in water and cover again. Let the mixture cook until mango pieces turn tender and soft. This will take around 15 minutes. Stir occasionally.
5. Once, the mango pieces turn soft, mash them a little with spatula. Add in turmeric powder, black salt, salt, red chilli powder, roasted cumin powder. Saute for 1 minute.
6. As the spices combine, add in sugar to it. Allow to cook for 5-8 more minutes until the chutney thickens and sugar dissolves.
7. Once the chutney achieves desired consistency, switch off the flame. Keep in mind that after cooling the chutney will thicken.
8. Cool the chutney and transfer to glass container and store in refrigerator.
9. Enjoy the flavour of raw mango as chutney or dip or spread.

Step By Step:

Wash and peel two raw mangoes and chop them roughly into small pieces.

In a pan, heat oil and when hot, add in whole dry spices :  Fenugreek seeds, Black onion seeds, Fennel seeds and cumin seeds.

Saute for a few seconds as you get nice aroma of the spices. Add in raw mango pieces to it. Cover and cook for 1-2 minutes.

Now, add in water and cover again. Let the mixture cook until mango pieces turn tender and soft. This will take around 15 minutes. Stir occasionally.

Once, the mango pieces turn soft, mash them a little with spatula. Add in turmeric powder, black salt, salt, red chilli powder, roasted cumin powder. Saute for 1 minute.

As the spices combine, add in sugar to it. Allow to cook for 5-8 more minutes until the chutney thickens and sugar dissolves.

Once the chutney achieves desired consistency, switch off the flame.

Keep in mind that after cooling the chutney will thicken.

Cool the chutney and transfer to glass container and store in refrigerator.

Enjoy the flavour of raw mango as chutney or dip or spread.

Tips:

• Keep it refrigerated and it stays good for 10-15 days.
• You can use jaggery /gud for sweetening instead of sugar. Add ¾ cup of grated jaggery in place of sugar.