Aam ki Launji is a well known sweet and spicy cooked chutney made up of raw mangoes. During summers when the market has raw mangoes to offer then most of the moms make Aam ki Launji at home. It is loved by everyone especially kids because they can devour the chutney just like candies. In this blog I’ll share a healthier version of Aam ki Launji made using jaggery, a healthier option of sugar. It’s quick, easy to make and can be stored for days.

Preparation Time: 15 minutes

Cooking Time: 20-25 minutes

Serves: 10-12

Course: Side Dish

Cuisine: Indian

Ingredients:

Raw Mangoes                                                     500g

Jaggery                                                                1 ¼ cups

Dry Red Chilies                                                   2

Asafetida                                                             ¼ tsp

Cumin Seeds                                                       ½ tsp

Mustard Seeds (Black)                              ½ tsp

Fenugreek Seeds                                                ¼ tsp

Fennel Seeds                                                       1 tsp

Black Salt to taste

Oil                                                                        1 ½ tbsp

Water                                                                  1 cup

Directions:

1. Thoroughly wash the mangoes, peel the mangoes, cut the mangoes into half and remove the seed. Cut the mangoes into thin slices or into small pieces according to your liking. Keep the sliced mangoes aside.
2. Take the jaggery and chop it into shards and keep it aside.
3. Heat a pan on medium low heat. Once the pan gets heated, add oil to the pan. Then add the dry red chilies, cumin seeds, mustard seeds, fenugreek seeds, fennel seeds and let them crackle. Then add the asafetida. Don’t let the spices to burn and let the spices temper on low heat.
4. To the oil and dry spice mix add the chopped/ sliced raw mangoes and mix well. Sauté the raw mangoes for few minutes and add 1 cup of water to it. Cover the pan with a lid and bring the water to a boil. When the water comes to the boil, add the shards of jaggery and mix well. Again cover the lid and cook till the jaggery melts.
5. Remove the lid and cook the mangoes in jaggery till the mangoes get soft on low heat. Cook the chutney till the jaggery water gets thick. You can adjust the consistency according to you liking. I cooked the chutney longer because I like thick chutney. Keep the chutney stirring in short intervals to prevent the chutney from sticking on the bottom or burning.
6. Once done let the chutney cool then empty the chutney in a jar and preserve it in the fridge for a week or two. Or you can serve immediately after cooling. Chutney can be served with paratha, chapattis and as side dishes for lunch and dinner etc.