Khatti meethi launji - sweet raw mango chutney is a yummy dip. Perfect with parathas, poori, rice or roti. Summer was a season where all trees in our garden were laden with mangoes. Keri ki Launji is perfect with channa masala or chole bhature. It also reminds me of mum always. She would make this every summer. Also, every time I would go back to insipid hostel food. You can also use this dip in wraps,eat it with any spicy curry or samosa or just have a spoonful.
What are some unique recipes made from mangoes?
If you want to have a cooler, mango crush or panna was always in the fridge. Chunda and traditional mango pickle was always in the kitchen. Truly mum definitely made us foodies in spite of her being a working mum. South Indian Mango garlic pickle and mango ginger pickle are a treat with any rice dish. Mango & chickpea pickle is a traditional recipe from my MIL's kitchen. One of the best sour pickles I have had are this and jackfruit one.
How to make launji?
- Heat oil in a sauce pan and add spices to it.
2. Add chopped mangoes to it along with salt.
3. Cook for few minutes until mangoes soften.
4. You will see it will become a little watery. Now, add chopped jaggery to the pan.
5. Cook until chutney is ready and store in an air-tight jar once it cools.
Read the launji recipe below:
Khatti meethi launji -Raw mango chutney
Ingredients
- 400-500 gm raw mango/kachchi kairi chopped
- ½ cup gud or jaggery
Spices
- 1 dalchini/cinnamon
- 1 choti elaichi/green cardamom
- 1 badi ealichi/black cardamom
- 2-3 laung/cloves
- 2-3 kali mirch/ black pepper
- chutki bhar namak /Pinch of salt
- 2 tbsp Oil
Instructions
- Heat oil and add spices to it.
- Add raw mango and salt. Cook until mangoes soften and water releases.
- Add jaggery to it. Cook until mango is translucent.
- Allow to cool,store in clean glass jar in refrigerator.
Notes
Nutrition
My memories from our township
Mango was always my favorite fruit. Its full of vitamins and so versatile. Also, it was in abundance all across township. Thus, came out the yummy recipes. We were in Vizag, so aunties would send us so many mangoes, plates of pulihora, lemon rice. We would send back our own delicacies like gujiya and nimki. Little did we know, it will be a foundation of our recipe site when we grew up. This green mango chutney is full of taste. Tangy, sweet and sour. Full of umami. Sweets and pickle recipes we made was north Indian style were shared with the neighbors. All of us enjoyed each others' cuisine.
Try these easy pickle recipes
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Vipin says
Can we keep in outside refrigerator. Mango launji
bhavana bhatia says
Thanks for writing in.This is best kept in the refrigerator as it gets spoilt easily in hot weather.