Kacche Aam ki Launji (Sweet & Spicy Raw Mango Chutney)

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A sweet and spicy chutney made with green raw mangoes and a blend of aromatic spices. There’s no better way to celebrate the summer delight that is the raw mango’s tangy goodness than with a jar of homemade Aam ki Launji.

kacche aam ki launji recipe pin

About Aam ki Launji Recipe

Every household has its recipe for this sweet mango pickle with slight variations, here I am sharing a tried and tasted recipe prepared in our home.

This homemade Kacche Aam ki Launji is a delightful accompaniment to Indian meals. It pairs well with flatbreads, rice dishes, or snacks.

It is vegan-friendly and is easily scalable. So make a big batch and preserve it! And feel free to be creative and make changes to the recipe based on your preference.

When stored properly, it stays good in the refrigerator for up to 3 months.

How to Make Aam ki Launji

The recipe is pretty simple. Follow this step-by-step easy recipe and try this delicious mango relish at home:

Step 1 – Prepare the Ingredients

Wash the raw mangoes thoroughly. Peel the raw mangoes and cut them into thin slices. Keep the mango pit aside. You can also add it while cooking for more flavor.

If using jaggery cubes, then grate them and set them aside. You can also use sugar or jaggery powder. The choice is yours!

step 1 aam ki launji

Step 2 – Temper with Spices

Heat oil in a pan and reduce the heat before adding the spices to prevent burning.

Add nigella seeds, fennel seeds, fenugreek seeds, cumin seeds, and mustard seeds to the oil. Stir for a few seconds until the seeds crackle.

Next, add asafoetida (hing powder) to the pan. Stir for a few seconds.

step 2 kacche aam ki launji

Step 3 – Cook the Raw Mangoes

Add the sliced raw mangoes to the spice mixture. Stir to coat the mango slices with the spices.

Next, add water to the pan and stir it. Cover the pan and let the mixture simmer for 3-5 minutes on low heat, or until the raw mangoes are cooked.

Cook till it reaches a thick, saucy consistency.

step 3 mango pickle

Step 4 – Add Sweetener and Spices

Add grated jaggery, add turmeric powder, red chili powder, cumin powder, and salt. Mix well until the jaggery dissolves.

Let it simmer on low heat until the raw mango slices become tender and the mixture thickens. Stir occasionally to prevent sticking.

Store the Kacche Aam ki Launji when it cools to room temperature.

step 4

How to Store Khatti Meethi Aam ki Launji

Here are the steps to store Aam ki Lunji properly:

  • Let the Aam ki Launji cool completely to room temperature before storing.
  • Store it in a clean, dry, and airtight glass or food-grade plastic container. Make sure the container is dry and does not have any moisture inside so that mold doesn’t grow.
  • Transfer it to the dry container along with the oil.
  • Tightly seal the container and store it in the refrigerator.

While Aam ki Launji can have a relatively long shelf life when stored properly, it’s advisable to consume it within a month.

Check Out the Recipe Video!


  • Can I use any type of mango for Aam ki Launji?

Raw mango variety known as Totapuri is typically used in this recipe. It works best for Aam ki Launji as it has a slightly sour taste.

  • Which oil to use in this recipe?

Mustard oil is traditionally used in North India it is most commonly used. You can use any oil of your choice.

You might also love – Methamba (Instant Sweet Mango Pickle)

  • Can I freeze Aam ki Launji?

It’s not typically recommended to freeze, the best way to store it is refrigeration.

  • How long does Aam ki Launji last?

Aam ki Launji can last for a couple of months when stored properly in a dry and airtight container in the refrigerator.

aam ki launji featured image

Tips & Tricks

1. You can use white or brown sugar instead of jaggery. Adjust the sweetener according to the taste of the raw mangoes and your liking!

2. Make sure to add the choice of sweetener only when the mangoes are completely cooked.

3. You can also add the pit of the raw mango along with the mango slices instead of discarding them. It will add more flavor to the pickle.

4. If the raw mangoes are not tangy enough, you can add lemon or lime juice to make it more zesty!

5. Use your choice of oil to make this sweet mango pickle.

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aam ki launji featured image

Aam ki Launji Recipe

A delightful and tangy Indian pickle made from raw mangoes. Its vibrant flavors make it a beloved chutney like pickle during the summer months.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Indian
Servings 250 grams


  • 2 nos big raw mangoes peeled and cut lengthwise
  • 1/2 cup jaggery grated or powdered
  • 2 tablespoon oil
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon fenugreek seeds
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon nigella seeds (kalonji)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon salt (adjust to taste)
  • 1/8 teaspoon asafoetida (hing)
  • 1 cup water


  • In a pan, heat oil over medium heat. Add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, and nigella seeds. Let them splutter and release their aroma.
    2 tablespoon oil, 1/2 teaspoon black mustard seeds, 1/2 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds, 1/4 teaspoon nigella seeds (kalonji), 1/4 teaspoon fennel seeds
  • Add asafoetida to the pan. Stir for a few seconds.
    1/8 teaspoon asafoetida (hing)
  • Add the raw mangoes to the pan and mix well. Cook for about 2 minutes to slightly soften the mangoes.
    2 nos big raw mangoes
  • Add jaggery, turmeric powder, red chili powder, cumin powder, and salt to the pan. Mix well to combine all the ingredients.
    1/2 cup jaggery, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon cumin powder, 1/2 teaspoon salt
  • Pour water into the pan and stir. Reduce the heat to low and let the mixture simmer for 10-12 minutes, or until the raw mangoes are cooked and the chutney reaches a thick, saucy consistency.
    1 cup water
  • Taste the chutney and adjust the sweetness and spiciness according to your preference by adding more jaggery or chili powder if needed.
  • Once cooked, remove the pan from the heat and let the Aam ki Launji cool to room temperature.



  • Use raw and firm mangoes for this recipe.
  • Balance the sweetness and tartness according to your taste. You can adjust the quantity of sugar according to your liking.
  • Instead of regular sugar, use jaggery for a more complex sweetness.
  • Aim for a thick, syrupy consistency.
Keyword aam ki launji, instant pickle, kacche aam ki launji, mango pickle, relish, sweet pickle

Have you tried this Aam ki Launji Recipe? Share your experiences, variations, or serving ideas in the comments below.

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