Aam ki Meethi Launji, also known as kairi ki launji is an instant Indian mango pickle. The recipe is primarily made in Northern India. Chopped raw mango is tossed with panch phoran, basic Indian spice powders and then cooked in a sweet jaggery syrup until soft. Panch phoran is a Bengali spice mix of 5 (panch) spices – fenugreek seeds, cumin seeds, mustard seeds (rai), fennel seeds (saunf) and nigella seeds (kalonji). You can easily find it in grocery stores but it is just as straightforward to mix together at home. The chutney or launji, is served as a side dish to many Indian meals. It is vegan and gluten-free. Various types of mango pickles are popular throughout India, including Keri no Chundo, murraba and raiti gor keri. Dips using raw mango such as this green raw mango chutney are common. I’ve added an extra twist and created this red chilli raw mango and garlic chutney which is sweet and spicy. You can also make Kanda Keri Nu Kachumber using a raw mango and red onion in the summer months.
Ingredients
Raw green mangoes – you need firm green mangoes that have a sourness to them. Panch phoran – If you do not have it, use 1/2 tsp fennel seeds and 1/2 tsp nigella seeds. Spice powders: Dhana jeera powder (coriander and cumin seeds powder) Red chilli powder – I use kashmiri red chili powder which provides a vibrant colour without the heat Turmeric powder Jaggery – alternatively, use regular sugar or brown sugar. Oil Salt to taste
How to make Aam ki Launji
Wash and peel the raw mangoes. Cut the mango flesh into small cubes.
Heat oil in a non stick pan, then add the panch phoran.
Once they sizzle, tip in the mango cubes and sauté for a minute.
Add the spices and salt. Add sufficient water to cook the mango.
Stir and simmer until the mango is just tender.
Menawhile, grate the jaggery or use powdered jaggery.
Add it to the mango and stir until it dissolves.
You will see a syrup forming. As the aam ki launji cools, the syrup will thicken.
Best served at room temperature.
Pro Tips
You may have to adjust the sugar content based on the sourness of the mangoes. A useful tip is to boil the mango pieces first in water only and discard that water. This reduces the sourness of the mangoes and means that you will not need to add as much sugar to the recipe. Add the jaggery or sugar only once the mangoes are cooked, to prevent them becoming chewy.
Serving Suggestion
Serve as a side dish for Indian vegetarian curries. Great with dal paratha, ajwain paratha or methi thepla.
Storage
You can store at room temperature for up to 2-3 days. Store in the fridge for up to 5-6 days. As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note – This recipe was first published in April 2013. This post has since been updated with helpful content and new images. The recipe remains the same.
