The quintessential summer condiment is here! The lipsmackin’ Aam Ki Launji or Raw Mango Chutney is truly addictive, eat by the spoonful kind of condiment!
We Indians love our chutneys and pickles. Unfortunately, I’m not much of a pickle person. Though I do love the winter special cauliflower, turnip and carrot pickle. That too made by my mom as she knows I can’t handle hot and spicy foods well.
But chutneys are another story. Again, as long as they aren’t loaded with chillis, I can eat them with all my meals. I find them really versatile. Like this Aam Ki Launji or Raw Mango Chutney. It can pump up a plain parantha, jazz up a simple meal, make curd rice sing! And yes, try it in a sandwich, mixed with some cream cheese, you’ll thank me for the rest of your life!
Okay, now coming back to the recipe. I’ve adapted it from COOK WITH MANALI . It uses a mix of typical Indian pickling spices – mustard seeds, nigella ( onion) seeds, fenugreek, fennel and cumin seeds. I added some ajwain or carom seeds too as I love their flavour.
This recipe is very thoughtful in the ease with which can be made and also in personalizing to your taste. You can add any amount of chilli powder you prefer. Sweeten it more or less, depending on how sweet and sour you’d like it. I threw in some grated ginger too as I particularly enjoy its sharp taste in this tangy chutney.
I use regular sugar or jaggery interchangeably in this recipe. Colour and flavour will change a bit depending on which of the two you’re using.
I hope this palate tickling Aam Ki Launji brightens up your meals as it does ours! I’d love to hear from you. Please do rate and comment below! You can also FOLLOW ME on INSTAGRAM , PINTEREST and FACEBOOK for more fabulous recipes!
Aam Ki Launji | Raw Mango Chutney
- 2 Raw mangoes, peeled and diced
- 2 Dried red chillies
- 3/4 tsp Mustard seeds/ Rai
- 1/2 tsp Fenugreek seeds / Methidana
- 3/4 tsp Nigella seeds/ Kalonji
- 1/2 tsp Cumin/ Jeera
- 1/2 tsp Carom seeds/ Ajwain
- 1 tsp Fennel seeds/ Saunf
- 1 tsp Turmeric
- 1/2 tsp Red Chilli powder You can add more if you prefer
- 1/2 tsp Coriander powder
- 1 tsp Grated ginger
- Salt to taste
- 2 Tbsp Sugar/ jaggery powder You can add more if you prefer
- 1/2 cup Water
- 2 Tbsp Vegetable oil
- Heat oil in a saucepan. Add all the spices - dried red chillies, carom, fenugreek, mustard, fennel, cumin and nigella seeds.
- Once they start spluttering, add the raw mangoes and grated ginger.
- Stir in the turmeric, coriander powder salt, red chilli powder and let it cook for a couple minutes.
- Now mix in sugar and water. Cover and cook for 10-12 minutes on low heat until the mangoes are all cooked through. The mixture would've thicken a bit. And it will thicken more as the chutney cools.
- Taste and adjust for seasoning. Let it cool before transferring to a jar. Store in refrigerator.