Kacche Aam Ki Launji | Galka Sweet Mango Chutney with Sugar– Kacche Aam ki Launji is a popular north Indian Sweet and sour raw mango relish. If you love the sweet and tangy flavours of Indian summer, then Aam Ki Launji is a must-try! This sugar-based mango chutney is an easy and delicious recipe that brings out the best of raw mangoes. Perfect as a side dish with parathas, pooris, or even dal-chawal.
What is Kacche Aam Ki Launji?
Aam Ki Launji is a traditional North Indian mango chutney made using raw (kaccha) mangoes, sugar, and a few spices. It has a perfect balance of sweet, sour, and spicy notes, making it irresistible.
Unlike spicy mango pickles, Launji is cooked quickly, resulting in a slightly chunky, syrupy consistency where mango pieces are tender but not mushy.
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🧂Essential Ingredients for Kacche Aam Ki Launji Recipe
- Raw Mangoes (Kacche Aam) – Choose firm, green mangoes that are tart and slightly sour for the best taste.
- Sugar – Adds the sweet balance to the sourness of the mangoes. Adjust based on the tartness.
- Fennel Seeds (Saunf) – Gives the launji a sweet, aromatic touch.
- Cumin Seeds (Jeera) – Adds warmth and earthiness to the flavor base.
- Asafoetida (Hing) – A tiny pinch brings an amazing depth of flavor and aids digestion.
- Coriander Powder (Dhaniya Powder) – Enhances the spiced flavor profile and ties all spices together beautifully.
- Turmeric Powder (Haldi) – Adds a hint of color and mild earthy flavor.
- Red Chili Powder – For a mild heat; adjust as per your spice preference.
- Salt – Regular salt to season the mangoes.
- Oil – Preferably mustard oil for an extra punch, but regular cooking oil works too.
- Asafoetida (Hing) – A tiny pinch brings an amazing depth of flavor and aids digestion.
- Water – Helps cook the mangoes and create a syrupy consistency.
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💡 Tips for the Perfect Kacche Aam Ki Launji Recipe
Pick firm, sour raw mangoes for the best tangy flavour.
Adjust the sugar based on the sourness of the mangoes.
Temper spices properly to release their full aroma.
Cook mangoes until soft but not mushy — they should hold their shape.
Simmer until the syrup thickens for a rich, glossy launji.
Add black salt for an authentic street-style flavour.
Cool completely before storing in an airtight container.
Refrigerate to keep it fresh for up to a week.
💭 FAQS About Perfect Recipe
Why is my launji too watery?
Cook it a little longer on medium heat until the syrup thickens naturally. It will also thicken slightly after cooling.
How do I balance extra sourness?
Simply increase the sugar slightly or add a pinch of black salt to balance the sharpness.
What can I serve with Aam Ki Launji?
It goes best with paratha, puri, dal-chawal, or even as a spread on toast!
Can I make launji without sugar?
Yes! Replace sugar with jaggery (gur) for a richer, earthy flavour.
🥣 Storage Suggestions
- Cool the launji completely before storing.
- Store in a clean, airtight glass jar or container.
- Keep it refrigerated for up to 7–10 days.
- Always use a clean, dry spoon to avoid spoilage.
- The flavour deepens beautifully after a day or two!
🍽 Serving Suggestions for Kacche Aam Ki Launji
- Pair with hot parathas or pooris for a perfect breakfast.
- Serve as a side dish with simple dal-chawal meals.
- Enjoy it as a sweet-tangy chutney with khichdi or stuffed parathas.
- Spread on toast or crackers for a quick snack twist.
- Add a spoonful to chaats for an extra flavour punch!
🧾Recipe Card
Kacche Aam Ki Launji | Galka Sweet Mango Chutney with Sugar
Equipment
- 1 Airtight Container For storage
- 1 Spatula For stirring
- 1 Heavy bottom pan For cooking mango
Materials
- 2 medium Raw Mangoes Peeled and diced
- 3/4 cup Sugar Adjust as per taste
- 1/2 teaspoon Salt
- 1/4 teaspoon Asafoetida Optional but recommended
- 1 teaspoon Fennel Seeds Saunf
- 1/2 teaspoon Cumin Seeds Jeera
- 1/4 teaspoon Turmeric Powder Haldi
- 1/2 teaspoon Red Chili Powder
- 1 teaspoon coriander Powder For extra flavor
- 1 tablespoon Oil Neutral oil like mustard or sunflower
- 1/2 cup Water For cooking
Instructions
- Peel and dice the raw mangoes into medium-sized chunks.
- Heat oil in a heavy-bottomed pan. Add cumin, fennel seeds and asafetida. Let them splutter.
- When they crackle, add the coriander powder, chilli powder, salt and turmeric powder.
- Sauté for a minute or until a nice aroma comes out.
- Add the diced mangoes, turmeric powder, and salt. Sauté for 2–3 minutes.
- Add sugar and water. Stir well until the sugar dissolves completely.
- Mix well, cook over a low flame for 5-8 minutes or until the Sugar dissolves and the mango mixture becomes thick in consistency.
- Turn off the flame. Let the launji cool completely.
- Let the Aam ki Laungi cool completely.
- Store it in a clean, dry glass jar. It stays good for 2 weeks when refrigerated!
- Allow it to cool completely & Serve chilled or at room temperature with Roti, Paratha or Puri.
Notes
- Adjust sugar according to the sourness of mangoes.
- Always use a clean, dry spoon to increase shelf life.
- You can add a few raisins for extra sweetness and texture.
- You can use light yellow coloured mangoes in place of unripe mangoes.
- You can also use grated mangoes instead of chopped mangoes.
Step-by-Step Instructions for Kacche Aam Ki Launji Recipe
Peel and dice the raw mangoes into medium-sized chunks.
Heat oil in a heavy-bottomed pan. Add cumin, fennel seeds and asafetida. Let them splutter.
When they crackle, add the coriander powder, chilli powder, salt and turmeric powder.
Sauté for a minute or until a nice aroma comes out.
Add the diced mangoes, turmeric powder, and salt. Sauté for 2–3 minutes.
Add sugar and 1/4 cup of water.
Mix well, cook over a low flame for 5-8 minutes or until the Sugar dissolves and the mango mixture becomes thick in consistency.
- Turn off the flame.
- Let the Aam ki Laungi cool completely.
- Store it in a clean, dry glass jar. It stays good for 2 weeks when refrigerated!
Allow it to cool completely & serve with roti, paratha or puri.
Final Thoughts
Kacche Aam Ki Launji is a timeless Indian favorite that brings together sweet, tangy, and spicy flavors in one delightful bite. Made with simple ingredients, this sugar-based mango chutney is perfect for adding a burst of flavor to any meal. Whether enjoyed with parathas, dal-chawal, or as a fun twist to your snacks, this launji is pure comfort in a jar. Try it once, and it’s sure to become a staple in your kitchen every summer!
If you try this recipe and love it, please share your feedback in the comments below!
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