Experience a burst of tangy, sweet, and spicy flavors with our raw mango chutney, aam ki launji to pair with your favorite Pakistani dishes.
Keri or raw mangoes are the ultimate signals that it is summertime!
Although we love anything that has fully ripe mangoes (like a refreshing mango lassi or indulgent mango kulfi), the taste of raw mangoes or Keri is an unexpected explosion of flavors.
Although a fully ripe mango is sweet, Keri has a tangy, sour flavor (or chatpata). This green mango chutney is no exception.
Aam ki Launji, or Raw Mango chutney, has a perfectly balanced taste that is sour, sweet, spicy, and tangy simultaneously!
Recipes you’ll love:
When raw mangoes are in season, we love to make a big batch to enjoy.
Here are some other chutneys we love to stock our fridge with:
- Green Chutney
- Date and Tamarind Chutney
- Green Imli Chutney: Spicy, Sweet Tangy Sauce
- Mint Raita: Easy Yogurt Sauce
Ingredients
- Keri / Raw Mangoes / Green Mangoes – These are generally found in Pakistani or Indian stores when in season, typically at the start of summer, around April and May.
- Gur / Jaggery – this unrefined form of sugar is typically used to make this chutney. You can also replace it with white sugar or brown sugar.
- Kalonji / Nigella Seeds – these add an earthy, toasted onion-like taste to the chutney.
- Red Chili Powder adds heat to the chutney, balancing the sweet and sour taste.
- Salt – the salt in the recipe rounds out the flavors and adds a balancing flavor to the chutney
Tips for Aam ki Launji
- Cut or grate the raw mango in smaller pieces for it to cook longer.
- Once the mango starts to cook, break it apart with the back of the spoon to add texture to the sauce.
- Raw mangoes vary in taste and tanginess. Adjust the amount of jaggery to make it sweeter, or a little more salt or red chili to your preference.
- Once cooked, the chutney will have the consistency of honey or maple syrup.
How to store Aam ki Launji?
The sauce can be stored in an air-tight jar or container for 7-10 days. If making a bigger batch, store in several smaller jars.
What to serve with Raw Mango Chutney?
This Aam ki Launji or Raw Mango Chutney is a sauce you will find yourself reaching for time and time again!
Here are some ideas to help you use up your newly made stash of Raw Mango Chutney!
Aam Ki Launji as a Dipping Sauce
This Aam Ki Launji is a great dipping sauce. We love to serve it with lots of appetizers or along even with plain roti or naan! Some of our favorites are:
- Besan Chilla: Savory Chickpea Flour Pancakes
- Aloo Paratha: Potato Stuffed Flatbread
- Seekh Kababs
- Potato chops: Indian Style Meat and Potato Croquettes
Recipes you’ll love
If you’re looking for more delicious mango recipes, here are some of our favorites:
- Mango Shrikhand with Greek Yogurt or Hung Curd
- Raw Mango Salad – Keri Kachumber
- Mango Phirni: Semolina Pudding (Firni) with Mango Pulp
- Mango Trifle Cups
- Easy Mango Lassi Drink with Mango Pulp
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Keri Chutney
Ingredients
- 2 Raw mangoes medium (keri)
- ½ cup Jaggery/Gur or white sugar or brown sugar
- 1 – 2 teaspoon Red chilli powder
- ¼ -½ teaspoon Kaonji/Nigella seeds
- ½ teaspoon Salt to taste
Instructions
- Peel and cut the raw mango into ½ inch slices.
- Add it to a small saucepan, with 3/4 -1 cup water, just enough to cover the mango.
- Cook on low heat for 5 minutes, until the mango starts to soften, or just starting to break apart with the back of the spoon.
- At this stage add Kalonji (nigella seeds), jaggery (gur), red chilli powder and salt.
- Increase heat to medium heat, stirring often, mashing the raw mango, until thickened (about 10 minutes) to the consistency of honey or maple syrup.
- Taste and adjust the chutney to your preference, adding more jaggery or sugar to make it sweeter, or red chili powder for spice.