Kacche Aam Ki Launji | Galka Sweet Mango Chutney with Sugar
A quick and delicious North Indian-style sweet mango chutney made with raw mangoes, sugar, and aromatic spices. Perfect as a side dish with parathas, pooris, or dal-chawal meals.
Servings 4
Calories
Equipment
- 1 Airtight Container For storage
- 1 Spatula For stirring
- 1 Heavy bottom pan For cooking mango
Ingredients
- 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.