Aam ki Launji is sweet and tangy Mango chutney made with raw mangoes and it is a perfect complement to your Indian Food..!!
The best thing about this chutney is, it can be stored for almost a month. So, you just have to prepare and store it in the refrigerator and have it whenever you want.
Aam ki Launji/ Sweet & Tangy Mango chutney is made with sliced raw mangoes, jaggery and some spices that adds to the flavour and gives it an irresistible aroma and taste.
This sweet and tangy laungi tastes Yum and goes very well with Indian food like parathas, aloo paratha, poori, dal chawal, pakodas, etc.
I personally prefer it with dal chawal and it’s a part of my daily lunch in the summer season. You can also try this recipe and I am sure you’re going to love it.
The recipe I am going to share with you is very simple and easy to follow and the result is also very delicious. Full recipe with step by step instructions and images is given below:-
So, let’s check out the recipe…!!!
Aam ki Launji| Sweet & Tangy Mango Chutney| Kacche aam ki khatti meethi laungi recipe
Ingredients:-
1. Raw mangoes/ Kacche Aam – 1kg
2. Jaggery / Gud – 700-800 grams (almost equal to the sliced mangoes without seeds)
3. Cumin seeds/ Jeera – 1 tbsp
4. Fennel seeds/ Sauf – 1 tbsp
5. Coriander seeds/ Khadi Dhaniya – 1/2 tbsp
6. Karail seeds/ Kalaunji – 1/2 tbsp
7. Fenugreek seeds/ Methi dana – 1/4th tbsp
8. Oil – 3 tbsp
9. Black salt/ Kala namak – 1 tsp
10. Plain salt – to taste
11. Red chilli/ Lal mirch powder – 1 tsp
12. Turmeric/ Haldi powder – 1/2 tsp
13. Poppy seeds/ Khaskhas – 1 tbsp
How to make Aam ki Launji| Sweet & Tangy Mango Chutney| Kacche aam ki khatti meethi laungi recipe
Method:-
1. Heat the oil in a pan/ kadhai.
2. Add the cumin seeds, fennel seeds, karail seeds, coriander seeds and fenugreek seeds.
3. Let them crackle for few seconds.
4. Add the sliced raw mangoes.
5. Mix it all well.
6. Add the spices: black salt, salt, red chilli powder & turmeric powder.
7. Mix the spices and the mangoes well, so that the spices are evenly coated on all the pieces.
8. Cook on low- medium flame until the mangoes are slightly soft.
9. Now, add the jaggery.
(Tip – add the sweetness according to your preference. Usually, the ratio of jaggery & sliced mangoes is 1:1).
10. Again mix everything well so that there are no big lumps of the jaggery left.
11. Cook on low flame for 10-15 minutes.
12. Add some water to adjust the consistency, if needed.
13. After 10-15 minutes, add the last ingredient i.e. poppy seeds.
14. Now cook for a few more minutes.
15. So, the Sweet & Tangy Mango chutney/ Aam ki launji is ready. Cool it down and store it in the refrigerator.
(Tip: It can stay for about a month in the refrigerator if placed in an air tight container & a dry spoon is used to take out the chutney.)
Hope you like the recipe…!!!
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You can also check out some of our other Summer Special recipes:–
Watermelon Juice (Low calorie)
Aam ki Launji recipe Video:-
How to make Aam ki Launji| Sweet & Tangy Mango Chutney| Kacche aam ki khatti meethi laungi Step by Step recipe with Images
Method:-
1. Heat the oil in a pan/ kadhai.
2. Add the cumin seeds, fennel seeds, karail seeds, coriander seeds and fenugreek seeds.
3. Let them crackle for few seconds.
4. Add the sliced raw mangoes.
5. Mix it all well.
6. Add the spices: black salt, salt, red chilli powder & turmeric powder.
7. Mix the spices and the mangoes well, so that the spices are evenly coated on all the pieces.
8. Cook on low- medium flame until the mangoes are slightly soft.
9. Now, add the jaggery.
(Tip – add the sweetness according to your preference. Usually, the ratio of jaggery & sliced mangoes is 1:1).
10. Again mix everything well so that there are no big lumps of the jaggery left.
11. Cook on low flame for 5-10 minutes.
12. Add some water to adjust the consistency, if needed.
13. After 5-10 minutes, add the last ingredient i.e. poppy seeds.
14. Now cook for a few more minutes.
15. So, the Sweet & Tangy Mango chutney/ Aam ki launji is ready. Cool it down and store it in the refrigerator.
(Tip: It can stay for about a month in the refrigerator if placed in an air tight container & a dry spoon is used to take out the chutney.)
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Very nice recipe. Explained in simple way.
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