Sweet, sticky, spicy, and puckerish-ly sour, this raw mango chutney is a summer staple you must try! A very quick and easy recipe, this aam ki launji is versatile and makes for the perfect side to perk up any Indian dish.
Eating this raw mango chutney with every meal at my grandmother's house is one of my fondest childhood memories. We would eat this sweet, spicy, puckerish-ly sour concoction by the spoonful, and my grandma would have to whip up a new batch every few days.
Made from diced raw mango pieces, jaggery, and a handful of spices, this is a really simple recipe that comes together in 20 minutes. This raw mango chutney is full of fresh, vibrant flavors and textures that will definitely have you coming back for more!
Quick Walk Through: Raw Mango Chutney
Ingredients You'll Need To Make Raw Mango Chutney
Frequently Asked Questions
The main difference between mango chutney and mango salsa is in their flavor. Chutneys are usually sweeter and tend to have a more complex flavor profile. Salsa on the other hand is more spicy and tart.
Mango chutney is really versatile and tastes good with so many different things. You can eat it as a dip or a spread. Serve it with parathas, curries, rice, or whatever it is that suits your fancy. When it’s mango season, I literally eat this with everything because it tastes that good. Trust me!
Richa’s Top Tips To Make The Best Mango Chutney
- Use medium sour mangoes for best results. Instead of discarding the pit, you can add it to the chutney.
- Panch phoron is a mix of 5 spices - mustard seeds(rai), cumin seeds (jeera), fennel seeds (saunf), nigella seeds (kalonji) & fenugreek seeds (methi). You can easily find this at any Indian grocery store, or you can get individual spices and make your own panch phoron.
- Add jaggery & sugar only after the mangoes are half cooked or the mangoes do not cook properly.
- You can make a large batch of this chutney and store it in the refrigerator for up to 2 weeks.
- Make sure to not overcook the mangoes. Cook them until the pieces are cooked through but still have a bite. This will prevent the chutney from becoming to mushy.
I make this several times during the summer season, and it is savored happily each time. I usually eat this as a side with all my meals during the summers. But this chutney is super versatile and you can serve it with anything you like! If you make this chutney, don’t forget to share your recreations with me on IG!
Raw Mango Chutney | Aam ki Launji
Ingredients
- 1 cup green raw mangoes peeled & thickly sliced, 120 grams
- 2 teaspoons mustard oil
- 1 teaspoon panch phoron mix see notes 2
- ¼ teaspoon salt
- ⅛ teaspoon asafoetida powder hing
- ¾ cup water divided
- ½ teaspoon kashmiri chilli powder
- A pinch of turmeric powder
- ¼ cup jaggery
- ½ tablespoon sugar
- A pinch of chat masala
Instructions
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Heat oil in a pan over medium - high heat and add panch phoron mix.2 teaspoons mustard oil, 1 teaspoon panch phoron mix
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Once they crackle add asafoetida and saute for 10 seconds. Add mango wedges and cook for 4-5 minutes until mangoes become a bit soft. Stir occasionally.⅛ teaspoon asafoetida powder, 1 cup green raw mangoes
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Add water and when it starts boiling, add salt, chilli powder, turmeric powder. Cover the pan and cook until mangoes are half cooked, for about 5 minutes.¼ teaspoon salt, ¾ cup water, ½ teaspoon kashmiri chilli powder, A pinch of turmeric powder
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Add jaggery, sugar, chat masala and cook for another 3-4 minutes. Take care not to over cook the mangoes as they should not get mushy. Mangoes must be cooked but should still have a bite to them.¼ cup jaggery, ½ tablespoon sugar, A pinch of chat masala
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Turn off the heat and mango chutney is ready. Best served at room temperature or chilled with Roti or Poori.
Notes
- Use sour mangoes for best results. Instead of discarding the pit, you can add it to the chutney while cooking. Some people love sucking on the pit, or you can discard it later.
- Panch phoron is a mix of 5 spices - mustard seeds(rai), cumin seeds (jeera), fennel seeds (saunf), nigella seeds (kalonji) & fenugreek seeds (methi). If you don’t have this, use ⅛ teaspoon of each.
- Add jaggery & sugar only after the mangoes are half cooked or the mangoes will not cook properly.
- Stays fresh for up to 3 weeks when refrigerated.
Nutrition
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