Khatti meethi launji - sweet raw mango chutney is a yummy dip. Just like Mediterranean cuisine uses amba, we use launji. It is vegan and gluten free dip and quite simple to make.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 is a sweet and spicy mango chutney. You can also use this dip in wraps. 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.
It also reminds me of mum always. 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.
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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. Raw mango rice is another great recipe from South Indian kitchens. Great way of using surplus mangoes. You can also add green mango pieces to bhelpuri.It tastes awesome.You can also make chutney from ripe mangoes.
It also reminds me of mum always. 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.
Equipment
- Pan
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
This is a no sugar raw mango launji recipe. However if you cannot find jaggery, you can use palm sugar or raw cane sugar. 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 spicier. Red chili powder can be adjusted according to your taste. You may add turmeric powder to this recipe if you want to increase immunity via probiotics.
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.
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.
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.
Raw mango chutney | Khatti meethi launji recipe
Equipment
- pan
Ingredients
- 400-500 gm raw green mangoes /kachchi kairi chopped
- ½ cup jaggery / gur or palm sugar
Spices
- 1 cinnamon stick
- 1 green cardamom
- 1 black cardamom
- 2-3 cloves
- 2-3 black pepper
- Pinch of salt
- 2 tablespoon 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 and chutney thickens slowly.
- Allow to cool. Store kairi ki launji in clean glass jar in refrigerator.
Nutrition
More Jams,Dips and Chutneys
- strawberry jam without pectin
- High protein hummus recipe
- Plum chutney recipe | Spiced plum chutney
- Mango chutney recipe
Conclusion: You can serve this green mango relish with naan or parathas. No preservative recipe is great alternative to commercial pickles.
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.