Aam Launji (or Raw Mango Chutney) is a sweet, sour, tangy chutney/relish made with raw mangoes, jaggery and mild spices. Perfect accompaniment to your meals this summer.
You know summers are on your door when you start seeing the green tart raw mangoes in the market. Growing up, this would mean having raw mango slices with little chili powder as a snack, or panna – the perfect drink for summer heat, or eating the launji with hot parathas. Funny how certain foods can elicit feelings of nostalgia and bring a smile to your face just by talking about them?
I know ripe sweet mangoes steal everyone’s hearts, well, its the national fruit of India for a reason. That’s why these eggless mango cupcakes are so popular. But did you know raw mangoes have as much Vitamin C as three oranges or nine lemons? They also aid digestion, prevent dehydration, and are an excellent source of antioxidants. And of course who can miss the tangy sweet taste! I don’t think I need to sell the raw mangoes anymore.
This Aam Launji (Raw Mango Chutney) can be stored up to 15 days in the refrigerator. The flavours develop better when cooked and kept covered for few hours.
More detailed pictures are available after the recipe.
Follow me on Instagram @noopurs_kitchen. Don’t forget to click, share and tag @noopurs_kitchen when you try this recipe out! I love looking at all your creations.
Aam Launji (Raw Mango Chutney)
Ingredients
- 500 g raw mangoes
- 200 g powdered jaggery – about 1 cup or more to taste
- 2 tbsp oil
- pinch hing / asafoetida
- 1 tsp jeera / cumin
- 1 tsp saunf / fennel seeds
- ½ tsp red chilli powder
- ½ tsp Salt (or to taste)
- 1 cup water
Instructions
- Wash and dry the raw mangoes. Peel them and cut into wedges. Remove the seed.
- Heat oil in a pan. Add hing, jeera and saunf and fry for a few seconds.
- Add the raw mango pieces and mix.
- Add the water, salt and red chili powder and mix. Cover it and let it cook for 3-4 minutes till the mangoes are softened.
- Add the jaggery and mix. Let it cook for 2-3 minutes till the jaggery is dissolved and launji liquid has thickened. Taste a little to check for salt and spices and adjust as per taste.
- Remove from flame and cover with a lid. Let it sit for a couple of hours before serving for best flavours. Eat with hot parathas or pooris or as a side dish for your rice.
Some of the in-process pictures that I captured –
- Heat oil in a pan. Add hing, jeera and saunf and fry for a few seconds. Add the raw mango pieces and mix.
- Add the water, salt and red chili powder and mix. Cover it and let it cook for 3-4 minutes till the mangoes are softened.
- Add the jaggery and mix.
- Let it cook for 2-3 minutes till the jaggery is dissolved and launji liquid has thickened. Taste a little to check for salt and spices and adjust as per taste.
Follow me on Instagram @noopurs_kitchen. Don’t forget to click, share and tag @noopurs_kitchen when you try this recipe out! I love looking at all your creations.
