Aam Ki Launji Recipe – Sweet and Tangy Mango Chutney
Aam Ki Launji is a popular North Indian side dish made with raw mangoes, and it offers a delightful balance of sweet, tangy, and spicy flavors. This traditional recipe is perfect for adding a flavorful punch to any meal. It pairs beautifully with dishes like potato-onion curry or ajwain (carom seed) poori, making it an irresistible addition to your everyday meals or festive spreads. Below is the complete guide to preparing this flavorful chutney at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Mango (Kaccha Aam) | 500 grams, peeled and cut into wedges |
| Jaggery (Gud) | 1/4 cup |
| Red Chili Powder | 1/2 teaspoon |
| Salt | As per taste |
| Oil | 1 tablespoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Fenugreek Seeds (Methi) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Black Salt or Rock Salt (Kala Namak/Saindha Namak) | To taste |
| Garam Masala Powder | 1/2 teaspoon |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Servings
- This recipe serves 10 people.
Cuisine
- North Indian
Course
- Side Dish
Diet
- Vegetarian
Instructions
-
Prepare the Mangoes
Start by thoroughly washing the raw mangoes to remove any dirt. Peel the mangoes, then cut them into medium-sized wedges. Set these wedges aside for later use.
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Heat the Oil and Temper the Spices
In a deep pan or kadhai, heat 1 tablespoon of oil over medium heat. Once the oil is hot, add 1 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds, and 1 teaspoon fennel seeds. Allow these spices to crackle and release their aroma. -
Add Asafoetida and Turmeric
After the seeds begin to splutter, reduce the heat slightly and add 1/2 teaspoon asafoetida (hing) and 1/2 teaspoon turmeric powder. Stir well to combine, letting the flavors of the spices infuse the oil. -
Cook the Mangoes
Now, add the cut mango wedges into the pan and stir to coat them evenly with the tempered spices. Allow the mangoes to cook for about 1 minute, stirring occasionally to prevent sticking. -
Add Water and Spices
After the mangoes have cooked for a minute, add 3/4 cup of water, along with salt, black salt (or rock salt), and red chili powder. Stir everything together, ensuring that the mangoes are well-coated with the spices. -
Simmer and Cook
Cover the pan with a lid and let the mangoes simmer on low heat for about 10 minutes. This will allow the mangoes to soften and absorb the flavors of the spices. -
Add Jaggery and Garam Masala
Once the mangoes are cooked and soft, uncover the pan. Add 1/4 cup of jaggery and 1/2 teaspoon garam masala to the pan. Stir well until the jaggery melts and blends with the spices, creating a thick and flavorful chutney. -
Cook Until Thick
Continue cooking the mixture until it thickens to your desired consistency. The jaggery will lend a beautiful glaze to the mangoes, making them sticky and delicious. Stir occasionally to prevent the launji from burning. -
Cool and Store
Once the desired consistency is achieved, turn off the heat and allow the launji to cool down completely. Transfer the prepared Aam Ki Launji into a clean glass jar or bottle and store it in the refrigerator. It can be kept fresh for up to two weeks.
Serving Suggestions
Aam Ki Launji is traditionally served as a side dish and can elevate any meal with its sweet-tangy flavor. It pairs wonderfully with:
- Potato-Onion Curry (Aloo Pyaaz Ki Sabzi): The simplicity of this curry complements the rich, zesty launji.
- Ajwain Poori (Carom Seed Flatbread): Crisp and spiced ajwain pooris make a perfect pairing with the sweet and tangy notes of the chutney.
- Plain Parathas or Roti: Serve Aam Ki Launji with warm Indian breads like paratha or roti for a simple yet delicious meal.
Whether you’re planning a traditional North Indian meal or want to add a twist to your daily dining, Aam Ki Launji brings a delightful flavor burst that is sure to be a hit!
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 90 |
| Carbohydrates | 22g |
| Protein | 0.7g |
| Fat | 3g |
| Fiber | 1.5g |
| Sugar | 15g |
| Sodium | 250mg |
Tips and Variations
- Spice Level: If you prefer a spicier launji, you can increase the quantity of red chili powder or add a pinch of crushed red pepper flakes.
- Jaggery Substitutes: If jaggery isn’t available, brown sugar or coconut sugar can be used as alternatives, though the flavor will vary slightly.
- Consistency: For a thinner consistency, you can add more water while cooking. Conversely, for a thicker chutney, allow it to simmer longer until the desired consistency is achieved.
- Storage Tip: Aam Ki Launji can be stored in the refrigerator for up to 2 weeks. Be sure to store it in an airtight container to maintain its freshness.
Conclusion
Aam Ki Launji is a deliciously versatile recipe that adds a burst of flavor to any meal. Whether you’re hosting a dinner or looking to spice up your everyday meals, this mango chutney is sure to be a favorite. The rich spices, the sweetness of jaggery, and the tangy bite of raw mangoes come together to create an unforgettable dish that you will want to make again and again!
Give this traditional recipe a try, and enjoy the symphony of flavors in every bite!
