Aam Ki Launji
Aam Ki Launji, or mango chutney, is a delightful Indian condiment that perfectly balances sweet, sour, and spicy flavors. This versatile relish can elevate any meal and is especially perfect during the mango season. Packed with flavor and nutrition, Aam Ki Launji is not just a treat for your taste buds but also offers several health benefits.

4 spoons
For 4 people
Difficulty
Easy
Taste
Sour
Health Benefits
Rich in Vitamin C: Raw mangoes are packed with vitamin C, boosting immunity and promoting overall health.
Digestive Aid: The combination of spices aids digestion and soothes the stomach.
Antioxidant Properties: Mangoes and spices in this recipe contain antioxidants that help combat free radicals in the body.
Low in Calories: Aam Ki Launji is a low-calorie condiment, making it a guilt-free addition to your meals.
Natural Sweetener: Jaggery provides sweetness without the harmful effects of refined sugar
150 kcal
in 118g
Protein:
1g
Fats:
4g
Carbs:
30g
Cholesterol:
0mg
Sodium, Na:
300mg
Potassium, K:
450mg
Indulge in the vibrant flavors of summer with Aam Ki Launji, a delightful sweet and tangy mango relish that pairs perfectly with your favorite parathas or meals. Bursting with the goodness of raw mangoes and aromatic spices, this recipe is a culinary celebration of seasonal produce.
Ingredients
4
half kg Raw mangoes
2 tbsp Oil
1 teaspoon Cumin seeds
half teaspoon Carom seeds
1 teaspoon Fennel seeds
1 teaspoon Onion seeds (kalonji)
1 teaspoon Asafoetida
1 teaspoon Mustard seeds
half teaspoon Fenugreek seeds
1 cup Water
half teaspoon Salt
2 tbsp Kashmiri red chili powder
200 grams Jaggery
quarter teaspoon Black salt
quarter teaspoon Chaat masala
Directions
Peel the skin of the raw mangoes and cut them into thick strips.
Heat oil in a wok over medium heat. Add cumin seeds, carom seeds, fennel seeds, onion seeds, asafoetida, mustard seeds, and fenugreek seeds. Stir for a few seconds.
Add raw mango strips to the wok and mix well. Cook for 1-2 minutes. Pour water into the wok. Add salt, Kashmiri red chili powder, and garam masala. Stir well, cover, and cook over medium-low flame for 2-3 minutes until the mangoes soften slightly.
Add jaggery to the wok and stir well. Increase the flame to melt the jaggery, then continue to cook for 5-6 minutes until the mixture thickens slightly.
Taste and adjust the seasoning. Add black salt and chaat masala, and stir well. Turn off the flame and let it cool.
Once cooled, serve as a condiment or preserve it in a sterilized glass jar. Refrigerate for long-term storage.
Serves: 1kg
Notes
Adjust the sweetness and spiciness according to your preference.
Ensure the jaggery is completely melted to achieve the desired consistency.
Use raw mangoes that are slightly firm for better texture.Store in a sterilized glass jar to maintain freshness.
Avoid overcooking to retain the vibrant color and texture of the mangoes.
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