A tangy and sweet mango chutney made with raw mangoes and a blend of spices, perfect for enhancing your meals.

Kacche Aam Ki Launji recipe
Prep Time
15min
Cook Time
20min
Total Time
35min

Ingredients

4 Servings
(1 serving = 1/4 cup)

Main Ingredients

  • Raw mango
    Raw mango
    500g
  • oil
    oil
    1tbsp
  • rai
    rai
    1tsp
  • jeera
    jeera
    1tsp
  • kalonji
    kalonji
    1/2tsp
  • methi
    methi
    1/2tsp
  • sauf
    sauf
    1tsp
  • jaggery or sugar
    jaggery or sugar
    1cup
  • salt
    salt
    1/2tsp
  • red chilli
    red chilli
    1tsp
  • jeera powder
    jeera powder
    1/2tsp
  • coriander powder
    coriander powder
    1tsp
  • turmeric powder
    turmeric powder
    1/2tsp

How to make Kacche Aam Ki Launji

Preparation

  1. Step 1

    Peel and chop the raw mango into small pieces.

  2. Step 2

    In a pan, heat the oil over medium heat.

  3. Step 3

    Add the rai, jeera, kalonji, methi, and sauf to the hot oil.

  4. Step 4

    Sauté the spices until they start to splutter.

  5. Step 5

    Add the chopped mango pieces to the pan and mix well.

  6. Step 6

    Stir in the jaggery or sugar, salt, red chilli, jeera powder, coriander powder, and turmeric powder.

  7. Step 7

    Cook the mixture on low heat until the mango softens and the jaggery dissolves.

  8. Step 8

    Once cooked, let it cool before serving.

Nutrition (per serving)

Calories

393.3kcal (19.66%)

Protein

2.9g (5.76%)

Carbs

89.6g (32.59%)

Sugars

73.0g (100%)

Healthy Fat

7.8g

Unhealthy Fat

1.4g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Adjust the sweetness by varying the amount of jaggery or sugar according to your taste.

  2. Store the chutney in an airtight container in the refrigerator for longer shelf life.

FAQS

  1. How do I make Kacche Aam Ki Launji step by step?

    To make Kacche Aam Ki Launji, start by peeling and chopping 500 g of raw mango into small pieces. Heat 1 tbsp of oil in a pan over medium heat, then add 1 tsp each of rai (mustard seeds), jeera (cumin seeds), kalonji (nigella seeds), methi (fenugreek seeds), and sauf (fennel seeds). Sauté the spices until they splutter, then add the chopped mango. Stir in 1 cup of jaggery or sugar, 0.5 tsp of salt, 1 tsp of red chilli powder, 0.5 tsp of jeera powder, 1 tsp of coriander powder, and 0.5 tsp of turmeric powder. Cook on low heat until the mango softens and the jaggery dissolves. Let it cool before serving.

  2. Is Kacche Aam Ki Launji suitable for vegans?

    Yes, Kacche Aam Ki Launji is suitable for vegans as it contains no animal products. The ingredients include raw mangoes, spices, and jaggery or sugar, making it a delicious and plant-based condiment perfect for enhancing various meals.

  3. What can I substitute for jaggery in Kacche Aam Ki Launji?

    If you don't have jaggery, you can substitute it with brown sugar or coconut sugar in equal amounts. Both alternatives will provide a similar sweetness and depth of flavor to your Kacche Aam Ki Launji.

  4. How should I store Kacche Aam Ki Launji for freshness?

    To store Kacche Aam Ki Launji, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 2 weeks. Make sure to use a clean spoon each time you serve to maintain its freshness.

  5. What dishes pair well with Kacche Aam Ki Launji?

    Kacche Aam Ki Launji pairs wonderfully with a variety of dishes. It complements Indian meals like rice, dal, and parathas, and can also be used as a tangy spread on sandwiches or wraps. Its sweet and spicy flavor enhances grilled meats and can even be drizzled over salads for an extra kick.

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Suman Yadav

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