Aam ki Launji, also known as sweet and spicy mango chutney, is a popular summer relish across North India. It is made using raw mangoes, jaggery, and spices, and can easily stored for 2 – 3 months.
- About Launji
- Ingredients Required
- How To Make Launji
- Serving Suggestion
- More Green Mango Recipes
- Sweet Spicy Aam Ki Launji
About Launji
A traditional North Indian condiment, aam ki launji tantalizes the taste buds with its harmonious blend of sweet, and spicy flavour. The combination of tart raw mangoes and sweet jaggery, infused with earthy spices, is truly delectable. It is one of the best ways to use green, unripe mangoes during the summer season.
When the market is loaded with the abundant produce of kaccha aam (raw mango) the wise house ladies like my mother, slice them and make launji to preserve them.
It is very similar to Gujarati aam chundo , the only difference is mangoes are sliced and not grated for launji along with that it has a strong taste of spices.
Aam Ki Launji is a – vegan, gluten-free , one-pot recipe.
Ingredients Required
- Mango: Use unripe, raw, or green mango, also known as Kairi or kaccha aam in India. Discard the stone and skin. Use only the pulp.
- Jaggery is the sweetener used in launji. You can use jaggery powder also. Or substitute it with brown or coconut sugar.
- Spices: Cumin Seeds (jeera), Black Mustard Seeds (rai), Fenugreek Seeds (methi dana), Fennel Seeds (saunf), Nigella Seeds (kalonji)
- Seasoning: Salt, Red Chilli Powder, Asafoetida (hing)
- Use neutral flavour refined oil to cool launji.
How To Make Launji
Prepping the Mangoes: Start by washing, drying, peeling the raw mangoes and slicing them. Ensure that the mangoes are firm and underripe, as they lend a tangy flavour to the launji.
Tempering:
- In a kadhai, heat oil over medium heat. Once the oil is hot, add cumin, nigella, mustard, fennel, and fenugreek seeds. Let them splutter.
- Allow the spices to sizzle for a few seconds, releasing their aroma and flavours into the oil.
Cook Mangoes:
- Carefully add the sliced mangoes to the kadhai along with salt and red chilli powder, stirring gently to coat them with the spices.
- Add water, stir to combine, cover and let the mangoes cook until they soften slightly.
Add Jaggery :
- Then, add grated or chopped jaggery (or sugar) to the pan. Stir gently to dissolve it.
- Reduce the heat to low and let the launji simmer gently, allowing the flavours to meld together. Stir occasionally to prevent the mixture from sticking to the bottom of the pan.
- Cook until the mangoes are soft and the jaggery has dissolved, creating a thick and glossy consistency.
Storing:
- Allow the launji to cool slightly before transferring it to a clean, airtight container.
- Store it in the refrigerator, and the flavours intensify over time.
Serving Suggestion
Serve aam launji as a chutney alongside roti, paratha , poori , or rice dishes, or enjoy it as a flavorful accompaniment to any meal.
With its perfect balance of sweet, sour, and spicy notes, this traditional mango relish is sure to elevate everyday Indian meals.
More Green Mango Recipes
- Aam Panna
- Instant Aam Chunda
- Instant Mango Pickle
- Punjabi Aam Ka Achaar
Get all my Mango Recipes here
Ingredients
- ▢ 2 large size unripe, green mango (kaccha aam)
- ▢ 1 tablespoon refined oil
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 1 teaspoon black mustard seeds (rai)
- ▢ 1 teaspoon nigella seeds ( kalonji)
- ▢ ½ teaspoon fenugreek seeds (methi dana)
- ▢ ¼ teaspoon hing (asafoetida)
- ▢ 1 tablespoon fennel seeds (saunf)
- ▢ 1 teaspoon salt or to taste
- ▢ 1 ½ teaspoon red chilli powder
- ▢ 100 gram jaggery, chopped
- ▢ 1 Cup water
Instructions
- Start by washing, drying, peeling the raw mangoes and slicing them. Ensure mangoes are firm and underripe, as they lend a tangy flavour to the launji.
- In a kadhai, heat oil over medium heat. Once the oil is hot, add cumin, nigella, mustard, fennel, and fenugreek seeds. Let them splutter. Allow the spices to sizzle for a few seconds, releasing their aroma and flavours into the oil.
- Carefully add the sliced mangoes to the kadhai along with salt and red chilli powder, stirring gently to coat them with the spices.
- Add water, stir to combine, cover and let the mangoes cook until they soften slightly. This takes 15 minutes over low heat.
- Add grated or chopped jaggery (or sugar) to the pan. Stir gently to dissolve it.
- Reduce the heat to low and let the launji simmer gently, allowing the flavours to meld together. Stir occasionally to prevent the mixture from sticking to the bottom of the pan.
- Cook until the mangoes are soft and the jaggery has dissolved, creating a thick, glossy, and slightly sticky consistency. Taste, and if required add more salt, chilli powder or jaggery.
- Allow the launji to cool slightly before transferring it to a clean, airtight container. Store it in the refrigerator, and the flavours intensify over time.
Recipe Notes:
- Add jaggery only after the mangoes are 60% cooked. Do not add sweeteners in the beginning.
- Ensure not to overcook the mangoes. Mango slices should hold their shape but should be easy to break apart. Launji should never be mushy.
- Use medium sour mangoes for best results otherwise you have to add too much of jaggery or sweetener to balance the sourness of mangoes.
- Do not add too much water while cooking the mangoes otherwise you will never get that sticky consistency.
We follow a strict NO SPAM Policy
Sweet Spicy Aam Ki Launji
Equipment
- Heavy Bottom Kadhai
Ingredients
- 2 large size unripe, green mango (kaccha aam)
- 1 tablespoon refined oil
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon black mustard seeds (rai)
- 1 teaspoon nigella seeds ( kalonji)
- ½ teaspoon fenugreek seeds (methi dana)
- ¼ teaspoon hing (asafoetida)
- 1 tablespoon fennel seeds (saunf)
- 1 teaspoon salt or to taste
- 1 ½ teaspoon red chilli powder
- 100 gram jaggery, chopped
- 1 Cup water
Instructions
- Start by washing, drying, peeling the raw mangoes and slicing them. Ensure mangoes are firm and underripe, as they lend a tangy flavour to the launji.
- In a kadhai, heat oil over medium heat. Once the oil is hot, add cumin, nigella, mustard, fennel, and fenugreek seeds. Let them splutter. Allow the spices to sizzle for a few seconds, releasing their aroma and flavours into the oil.
- Carefully add the sliced mangoes to the kadhai along with salt and red chilli powder, stirring gently to coat them with the spices.
- Add water, stir to combine, cover and let the mangoes cook until they soften slightly. This takes 15 minutes over low heat.
- Add grated or chopped jaggery (or sugar) to the pan. Stir gently to dissolve it.
- Reduce the heat to low and let the launji simmer gently, allowing the flavours to meld together. Stir occasionally to prevent the mixture from sticking to the bottom of the pan.
- Cook until the mangoes are soft and the jaggery has dissolved, creating a thick, glossy, and slightly sticky consistency. Taste, and if required add more salt, chilli powder or jaggery.
- Allow the launji to cool slightly before transferring it to a clean, airtight container. Store it in the refrigerator, and the flavours intensify over time.
Notes
- Add jaggery only after the mangoes are 60% cooked. Do not add sweeteners in the beginning.
- Ensure not to overcook the mangoes. Mango slices should hold their shape but should be easy to break apart. Launji should never be mushy.
- Use medium sour mangoes for best results otherwise you have to add too much of jaggery or sweetener to balance the sourness of mangoes.
- Do not add too much water while cooking the mangoes otherwise you will never get that sticky consistency.
This one-pot paneer curry recipe requires less than 30 minutes. It is perfect for a busy weeknight family dinner . Be sure to watch the video !
- Everyday Paneer Curry
- Ingredients Required
- Multi-Purpose Curry Paste
- Watch Paneer Curry Video
- Serving Suggestion
- More Indian Curry Recipes
- Paneer Curry Recipe
Everyday Paneer Curry
This paneer curry is one of those everyday curry recipes you need for busy weeknights, lazy-to-cook days, or no-vegetables-in-the-fridge situations. Honestly, from start to finish, the whole process takes 30 minutes with only one pot to clean.
More Reasons To LOVE Paneer Curry
- one pot recipe
- meal prep friendly
- gluten and nut-free
- perfect for beginners
I hope now you understand why it is one of my favourite everyday Indian curry recipes. And there are many more 30-minute curry-in-a-hurry recipes in my cookbook .
Ingredients Required
- Paneer: Use fresh and soft paneer. If you have a paneer block, cut it into equal-sized squares for making the curry.
- Curry Paste: You need onion, tomato, ginger, garlic, and green chilli to make the curry paste.
- Spices: Cumin, Bay Leaf, Red Chili Powder, Turmeric Powder, Coriander Powder, Garam Masala , Dried Fenugreek Leaves (Kasuri Methi)
- Cooking Oil: You can use refined oil, vegetable oil, or ghee to cook this paneer curry.
- Cream: It gives the gravy a rich, creamy, smooth texture. Use cooking cream. You can add cashew cream or thick coconut milk for a vegan curry.
- Other Ingredients: Salt, Water, Fresh Coriander Leaves
Multi-Purpose Curry Paste
It is one of the easiest Indian curry pastes ever.
- How do you make it? Add all the ingredients to a blender, and grind to a smooth paste using water.
- Can I make it in advance? Of course, you can. Store it in the refrigerator for 2 days in an airtight container or mason jar.
Watch Paneer Curry Video
Serving Suggestion
Paneer Curry is an Indian main-course dish . It tastes best with lachha paratha, tandoori roti, jeera rice , or naan.
To make a complete Indian meal, you can serve it with naan , boondi raita , and kachumber salad .
Store the leftover curry in the refrigerator for 2 – 3 days. Then, reheat in a microwave or stovetop before eating.
More Indian Curry Recipes
- Dum Aloo
- Chana Saag
- Matar Paneer
- Cauliflower Curry
- Veg Keema Curry
- Paneer Kofta Curry
- Mushroom Matar Masala
Ingredients
Ingredients For Curry Paste
- ▢ ½ Cup chopped onion
- ▢ 1 Cup chopped tomato
- ▢ 1 tablespoon garlic cloves
- ▢ 1 tablespoon chopped ginger
- ▢ 2 green chili chopped (mildly spicy)
- ▢ ¼ Cup water
Other Ingredients
- ▢ ⅛ Cup cooking oil
- ▢ 200 gram paneer (cottage cheese), cut into cubes
- ▢ 1 bay leaf
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 1 ½ teaspoon salt or to taste
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon coriander powder
- ▢ ⅓ Cup water
- ▢ 1 tablespoon dried fenugreek leaves (kasuri methi)
- ▢ 1 teaspoon Garam Masala ( get recipe )
- ▢ ¼ Cup fresh cream
- ▢ 2 tablespoon chopped fresh coriander
Instructions
- To make the curry paste, blend onion, tomato, garlic, ginger, and green chili using water to make a smooth paste. Transfer it to a bowl and set it aside.
- Heat oil in a heavy bottom kadhai. Once the oil is hot, add bay leaf and cumin seeds. Saute for 10 – 20 seconds.
- Next, add the curry paste, salt, red chili powder, turmeric, and coriander powder. Fry the paste till oil starts separating from the masala. This takes less than 5 minutes on high heat.
- Next, add water, kasuri methi, paneer cubes, garam masala, and cream. Stir to combine all the ingredients nicely.
- Cover and cook the curry for 5 minutes. This softens the paneer cubes and allows them to absorb the flavor of the curry.
- Turn off the heat. Garnish with fresh coriander leaves.
- Serve Paneer Curry with roti or rice.
Recipe Notes:
- This is a medium spicy curry. If you want to make it mildly spicy, skip adding green chilies to the curry paste.
- To make a vegan curry, use firm tofu cubes instead of paneer and coconut milk/cream rather than the regular dairy cream.
Nutrition
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