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Indian

Aam ki launji (sweet-sour raw mango chutney)

Vegetarian

आम की लौंजी · ām kī lauñjī

Cubes of tart green mango simmered in jaggery with fennel, nigella and fenugreek until glossy and tender. A summer chutney from North Indian home kitchens that keeps for a week.

Aam ki launji (sweet-sour raw mango chutney) is an Indian condiment, ready in about 40 minutes and made with raw green mango and jaggery / palm sugar. It serves 12 and is rated easy to cook.

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Prep
15 min
Cook
25 min
Total
40 min
Serves
12
Level
Easy
Calories
85

Ingredients

12 servings (about 40 g)

Equipment

Method

  1. Step 1

    Heat the mustard oil (opens in a new tab) in a saucepan (opens in a new tab) until it just smokes, then lower the heat. Add the fennel, nigella, fenugreek (opens in a new tab) and cumin seeds (opens in a new tab) and the asafoetida (opens in a new tab) and let them crackle for 20–30 seconds without burning.

    Food safety: Hot oil spits when curry leaves and seeds go in; keep your face back and have the lid nearby.

  2. Step 2

    Add the mango, turmeric (opens in a new tab), chilli and salt and stir for a minute. Pour in the water, cover and simmer until the mango is soft but still holding its shape.

    • 10 min
    • medium-low heat

  3. Step 3

    Add the jaggery and stir until it melts. Simmer uncovered, stirring often, until the syrup turns glossy and slightly sticky and the mango is translucent.

    • 12 min
    • medium-low heat

    Food safety: Hot jaggery syrup burns badly; keep children away from the pan.

  4. Step 4

    Stir in the cardamom, cool completely and spoon into a clean jar.

About this dish

Origin
North India (Uttar Pradesh, Rajasthan and the Marwari community), India · Commonly attributedMore food from India
Dish
Lunch · Dinner · Condiments, chutneys & relishes
Cooking method
Simmered
Taste
sweet & sour, fruity, aromatic / warmly spiced, spicy (chilli heat)
Diet
Vegan · Dairy-free · No nut ingredients · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · DASH-style
Worked out from the ingredients. How labels work
Good for
Make-ahead
Cook more with
Raw green mango · Jaggery / palm sugar · Mustard oil · Fennel seeds · Nigella seeds · Fenugreek
Techniques
Simmering

Allergens

  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida
  • Contains, can be adapted: Mustardfrom mustard oil

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

85 kcal per serving

Estimated

1 serving ≈ 42 g · recipe makes 12

Where the energy comes from

  • Protein 2%
  • Carbohydrate 84%
  • Fat 14%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy85 kcal203 kcal
Protein0.5 g1.1 g
Carbohydrate18.9 g45.3 g
Net carbohydrate18 g43.2 g
Sugars17.8 g42.8 g
Added sugars12.1 g29.1 g
Fibre0.9 g2.1 g
Fat1.4 g3.3 g
Saturated fat0.2 g0.4 g
Trans fat——
Cholesterol0 mg0 mg
Sodium150 mg361 mg
Salt equivalent0.4 g0.9 g
Vitamins & minerals per serving
Potassium
99 mg
Calcium
20 mg
Iron
0.4 mg
Magnesium
7 mg
Vitamin A (RAE)
27 µg
Vitamin C
15 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
18 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Optional ingredients are not included: ground cardamom.
  • Not counted (tiny amounts or “to taste”): nigella seeds, asafoetida.
  • Raw green mango: Ripe raw mango (FDC 169910) used as a stand-in; unripe green mango is more acidic and has less sugar, so sugars are slightly overstated.
  • Kashmiri chilli powder: Paprika (FDC 171329) used as a stand-in: Kashmiri chilli is a mild, deep-red chilli powder used mainly for colour.
  • Jaggery / palm sugar: Brown sugar (FDC 168833) used as a stand-in for unrefined cane jaggery and palm sugar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Taste a piece of mango first: very sour mangoes may need up to 200 g jaggery.

Common mistakes

  • Cooking the mango too long before the jaggery goes in — it breaks down to a purée instead of glossy cubes.

Serve with

  • Serve with parathas, puris, khichdi, or as a sweet-sour side in a vegetarian thali.

Food safety

  • Store in a scrupulously clean, completely dry jar (sterilise it in boiling water or a low oven and let it dry fully), and always use a dry spoon; moisture is what spoils chutneys and pickles.

Storage

  • Refrigerate in a clean jar for up to 1 week.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Raw green mango, peeled and cut into 1 cm cubes (about 450 g flesh)2 piece · 500 g
Used in step 2

Masalas in this recipe

Make the masala first, then come back to finish the dish.

  • Whole-spice blend

    Panch phoron

    This recipe roasts and grinds it from whole spices (5.3 g for 12 servings (about 40 g)). The full masala recipe explains each step in detail.

    Make Panch phoron

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

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