Apr 05, 2018, Updated Apr 20, 2018
Do you guys like to have your Indian meal with some chutney or pickle on the side? Ever since I can remember, we always had some or the other chutney on our table for lunch. And yes there was always pickle on the table too. My nani (grandmother) made the best red chili pickle and I was so obsessed with it as a child. I just requested mom to send it to my lunchbox everyday! She also made delicious mango pickle, lemon pickle and so much more which I can’t even remember now. That habit of eating pickle and chutney has stayed with me and I still find my meals incomplete without a side of them. I don’t make the kind of achar (pickle) my nani used to make. It would take days and you have to let it sit in the sun for hours. First of all, I don’t have much patience and second sun is so rare in Seattle that its hard for me to think to that it would be possible to keep the pickle in sunlight for hours! Maybe, I will try one of the recipes this summer, at least sun is more frequent during those months.
What I do make on a regular basis though is chutney. All sorts of chutneys which are quick, easy and perfect accompaniment to my meals. I almost always have cilantro mint chutney in my refrigerator because its just so versatile. I eat it as such and also use it on wraps, sandwiches etc. Last week during my weekend grocery shopping, I came across raw mangoes at the Indian grocery store. I immediately picked them up and decided to use them to make a quick chutney. This sweet and spicy chutney is called aam ki launji and is quite popular in northern India. It’s made with pickling spices, sugar and some spices! If you love the combination of sweet and spicy like me, then you will love this chutney!
How to make Aam ki Launji
The process of making aam ki launji is pretty simple and straight forward. You slice the raw mango and then toss it with pickling spices. For the spices I used a mix of spices known as panch phoron. For those of you who don’t know, panch phoron is a spice mix popular in West Bengal (a state in Eastern India) and often used in curries, pickles, chutneys. It consists of 5 spices (panch=5) – fennel seeds, mustard seeds, fenugreek seeds, onion seeds and cumin seeds. You can find this spice mix at Indian grocery stores but in case you can’t simply use equal portion of each spice and make your own spice mix.
After you have tossed the mango with spices, you add some ground spices, sugar and salt and then let it all cook until the mangoes are soft. The amount of spice and sugar depends on personal taste. If you like spicy chutney, add more of red chili powder. If you prefer sweeter chutneys add more sugar. You might also need to add more sugar is your raw mangoes are really sour, so adjust accordingly. In case you don’t want to use sugar, you may also sweeten the chutney with jaggery. Ever since I have made this aam ki launji, I have been having it with all my meals. And seriously it’s just amazing with paratha! So next time you get hold of some raw mangoes, do make this sweet and spicy mango chutney, I am sure you will love it just as much as we did. Here’s another of my favorite sweet & spicy chutney to try – Sweet & Spicy Tomato Chutney.
Looking for more recipes with raw mangoes? Try this aam panna, a refreshing summer drink made with raw mangoes and spices.
Method
Wash and peel the mangoes and then slice them into long pieces. Set them aside. Heat oil in a pan on medium heat. Once the oil is hot, add panch phoron (the 5 spice mix) to it and let the seeds sizzle for few seconds. Then add in the cut mango slices and toss to combine well with the seasoning.
Add in the turmeric powder, garam masala, red chili powder and salt. Toss to combine until all the mango pieces are well coated with the masala. Cook for 1-2 minute. Then add in the sugar and mix well.
Add water and mix well. Cover the pan with a lid and let it all cook for around 10 minutes on medium heat. After 10 minutes, the mango pieces will be soft. At this point, increase the heat and let it all simmer for another minute or so until the chutney thickens slightly. The chutney will thicken slightly, remove pan from heat and allow it to cool. The chutney will thicken more as it cools down.
Store aam ki launji in airtight container in your refrigerator.
Aam ki Launji
title: “Aam Ki Launji Sweet Spicy Raw Mango Chutney " ShowToc: true date: “2024-10-29” author: “Cecil Derosa”
Apr 05, 2018, Updated Apr 20, 2018
Do you guys like to have your Indian meal with some chutney or pickle on the side? Ever since I can remember, we always had some or the other chutney on our table for lunch. And yes there was always pickle on the table too. My nani (grandmother) made the best red chili pickle and I was so obsessed with it as a child. I just requested mom to send it to my lunchbox everyday! She also made delicious mango pickle, lemon pickle and so much more which I can’t even remember now. That habit of eating pickle and chutney has stayed with me and I still find my meals incomplete without a side of them. I don’t make the kind of achar (pickle) my nani used to make. It would take days and you have to let it sit in the sun for hours. First of all, I don’t have much patience and second sun is so rare in Seattle that its hard for me to think to that it would be possible to keep the pickle in sunlight for hours! Maybe, I will try one of the recipes this summer, at least sun is more frequent during those months.
What I do make on a regular basis though is chutney. All sorts of chutneys which are quick, easy and perfect accompaniment to my meals. I almost always have cilantro mint chutney in my refrigerator because its just so versatile. I eat it as such and also use it on wraps, sandwiches etc. Last week during my weekend grocery shopping, I came across raw mangoes at the Indian grocery store. I immediately picked them up and decided to use them to make a quick chutney. This sweet and spicy chutney is called aam ki launji and is quite popular in northern India. It’s made with pickling spices, sugar and some spices! If you love the combination of sweet and spicy like me, then you will love this chutney!
How to make Aam ki Launji
The process of making aam ki launji is pretty simple and straight forward. You slice the raw mango and then toss it with pickling spices. For the spices I used a mix of spices known as panch phoron. For those of you who don’t know, panch phoron is a spice mix popular in West Bengal (a state in Eastern India) and often used in curries, pickles, chutneys. It consists of 5 spices (panch=5) – fennel seeds, mustard seeds, fenugreek seeds, onion seeds and cumin seeds. You can find this spice mix at Indian grocery stores but in case you can’t simply use equal portion of each spice and make your own spice mix.
After you have tossed the mango with spices, you add some ground spices, sugar and salt and then let it all cook until the mangoes are soft. The amount of spice and sugar depends on personal taste. If you like spicy chutney, add more of red chili powder. If you prefer sweeter chutneys add more sugar. You might also need to add more sugar is your raw mangoes are really sour, so adjust accordingly. In case you don’t want to use sugar, you may also sweeten the chutney with jaggery. Ever since I have made this aam ki launji, I have been having it with all my meals. And seriously it’s just amazing with paratha! So next time you get hold of some raw mangoes, do make this sweet and spicy mango chutney, I am sure you will love it just as much as we did. Here’s another of my favorite sweet & spicy chutney to try – Sweet & Spicy Tomato Chutney.
Looking for more recipes with raw mangoes? Try this aam panna, a refreshing summer drink made with raw mangoes and spices.
Method
Wash and peel the mangoes and then slice them into long pieces. Set them aside. Heat oil in a pan on medium heat. Once the oil is hot, add panch phoron (the 5 spice mix) to it and let the seeds sizzle for few seconds. Then add in the cut mango slices and toss to combine well with the seasoning.
Add in the turmeric powder, garam masala, red chili powder and salt. Toss to combine until all the mango pieces are well coated with the masala. Cook for 1-2 minute. Then add in the sugar and mix well.
Add water and mix well. Cover the pan with a lid and let it all cook for around 10 minutes on medium heat. After 10 minutes, the mango pieces will be soft. At this point, increase the heat and let it all simmer for another minute or so until the chutney thickens slightly. The chutney will thicken slightly, remove pan from heat and allow it to cool. The chutney will thicken more as it cools down.
Store aam ki launji in airtight container in your refrigerator.
Aam ki Launji
