Raw mangoes are a versatile ingredient that can be used to make a variety of dishes, from pickles to chutneys. Aam ki Launji or Kairi Ki Launji is a sweet, spicy and tangy chutney that is prepared by cooking raw mangoes, brown sugar and some aromatic spices whole and in powder form. This classic condiment goes perfectly with Indian flatbreads such as paratha, roti or puri. It also tastes amazing as a side dish with dal-chawal, khichdi and papad.
Before preparing this recipe, it is important to thoroughly clean and wash the mango, coriander, green chili, mint and ginger. Use raw, unripe mango ONLY for this recipe. To make the chutney, start by sautéing ginger, garlic and red chilies in oil. Then add cumin, coriander, turmeric, cloves, cinnamon and cardamom to obtain their strong flavors.
Add fresh mango, sugar and vinegar and cook slowly until you get a delicious and sticky mixture. Raw mango chutney is a spicy side dish perfect for Dosa, Chapati, Phulka or even with curd rice. It stays in good condition for 10 days in refrigeration. If you want to simplify your work in the kitchen, grind it once in bulk and use it when needed. Snacks like Khatta Dhokla and Vatana na Ghugra when served with this raw mango chutney will give you an explosion of flavors in every bite. If you want to get a full green chutney, replace the red chilli pepper with green chilli pepper.
If mangoes are so acidic, you'll need more sweetener; if raw mangoes are less acidic, you'll need less sweetener. Here, raw spicy mangoes are seasoned with whole spices and then cooked with powdered spices and brown sugar. The green mango chutney can also be prepared with coconut and slices of raw mango as an alternative to tamarind. This is a good time to try this raw mango chutney with mint as there is an abundance of raw mangoes this time of year. This recipe for raw mango chutney (kacche aam ki chutney) is fresh, the best and versatile. It is a perfect spicy condiment recipe that goes perfectly with Indian flatbreads such as paratha, roti or puri.
It also tastes amazing as a side dish with dal-chawal, khichdi and papad.
