Summer season is here soon and it is officially mango season. Indian dishes use ripe mangoes in a variety of ways. Whether its mango smoothies, mango lassi ,delicious sweet mango chutney, mango kulfi ice cream or aam ras. Unripe mangoes are also used to make savory raw mango recipes like raw mango rice, aam panna, pickles, North Indian style launji or raw mango pachadi eaten on Ugadi in Andhra pradesh. Khatti meethi launji is a sweet and spicy raw mango chutney recipe.This Indian recipe is a great way to use green unripe mangoes (kairi) which generally fall off the mango tree.

Just like Mediterranean cuisine uses amba, we use kairi ki chutney in Indian meals. It is vegan and gluten free dip and a simple chutney recipe.Perfect accompaniment 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. It is a sweet and spicy mango chutney. You can also use this chutney recipes in wraps.Not only does this tangy chutney pack a punch of flavor, but it is a powerhouse of Vitamin C & A. Eat it with any appetizers main course, along with a tall glass of aam panna. Have it with samosa or just have a spoonful with koki or paratha.

What are some unique recipes made from mangoes?

This chutney made my hostel food edible. Every time I would go back to insipid hostel food, I had this in my bag along with concentrate of aam panna , coconut burfi and gajar ka halwa.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.You can also add green mango pieces to bhelpuri.It tastes awesome.

Equipment

Pan
food processor optional

Ingredients

kachchi kairi / raw mango
Gur /jaggery / Palm sugar
dalchini / cinnamon
choti elaichi / green cardamom
badi ealichi/ black cardamom
laung/ cloves
kali mirch/ black pepper
Pinch of salt
Oil

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.

Variations & Substitutions

This is a no sugar raw mango launji recipe. However if you cannot find jaggery, you can use palm sugar/ raw cane sugar, or brown sugar for sweet flavor. Also, we have only used khada masala or whole spices in the above recipe.
If you like you may add a teaspoon red chilli powder to make this aam ki chatni for more spicy taste. Red chili powder or crushed black pepper can be adjusted according to your taste.
You may add turmeric powder to this recipe if you want to increase immunity via probiotics.
Alternatively, you may also add a spoonful of panch phoron to this fruit chutney if you do not have garam masala powder or khade masale.
You can also add a teaspoon garam masala powder if you don't have these above spices as a whole while making the chutney. The taste and color might differ as garam masala also has cumin seeds, coriander seeds, mustard seeds, mace and nutmeg in it. You may also add ½ teaspoon nigella seeds, 1 teaspoon fenugreek seeds, 1 teaspoon fennel seeds to it. The amount of spices can be altered according to individual tastes.
You can also use this recipe to make aloo launji recipe.

Storage

You can store this aam launji in a clean dry jar for a week or so, only in refrigerator. You may also freeze this in an airtight container.

Need easy pickle recipes?

I used to think making pickles is very tough. It is just a matter of patience. Also, helps me avoid extra oil salt citric acid and preservatives that may be present in a commercially packed bottle. Pickles are not bad, they are a chance to add fermented food aka probiotics to your food. If you eat it in control and according to season.. say yes to pickles!

Yes, pickling is not as hard as it looks. Just use a dry spoon and ensure your hands are not wet.