easy mango chutney recipe 2 ways | kacche aam ki chatni | aam ki launji

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 1 bowl
  • Category: chutney
  • Cuisine: Indian

Ingredients

for aam ki launji:

  • 2 tbsp oil
  • 1 tsp mustard
  • 1 tsp cumin
  • 1 tsp fennel
  • ¼ tsp methi
  • 1 tsp kalonji
  • pinch hing
  • 1 raw mango (chopped)
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • ½ tsp ginger powder
  • ½ tsp salt
  • 1 cup water
  • ¼ cup jaggery
  • ½ tsp garam masala
  • ½ tsp chilli flakes

for mango coconut chutney:

  • 1 cup coconut
  • 2 tbsp roasted gram dal
  • 2 chilli
  • 3 tbsp raw mango (chopped)
  • few curry leaves
  • few coriander
  • ½ tsp salt
  • ½ cup water

for tempering:

  • 3 tsp oil
  • 1 tsp mustard
  • 1 tsp urad dal
  • 2 dried red chilli (broken)
  • few curry leaves

Method

how to make aam ki launji:

  1. firstly, in heavy-bottomed pan heat 2 tbsp oil. add 1 tsp mustard, 1 tsp cumin, 1 tsp fennel, ¼ tsp methi, 1 tsp kalonji and pinch hing.
  2. saute on low flame until the spices turn aromatic.
  3. now add 1 raw mango and saute for 2 minutes. make sure to cut the mango into slightly big pieces else they will turn mushy once cooked.
  4. add 2 tbsp chopped mango, ½ tsp turmeric, 1 tsp chilli powder, ½ tsp ginger powder and ½ tsp salt.
  5. saute for a minute until the spices turn aromatic.
  6. further, add 1 cup water and mix well.
  7. cover and boil for 10 minutes or until mango softens.
  8. now add ¼ cup jaggery and mix until jaggery dissolves.
  9. cover and simmer for 10 minutes, or until the mixture thickens.
  10. add ½ tsp garam masala and ½ tsp chilli flakes. mix well.
  11. finally, enjoy aam ki launji with meals and also tastes amazing with roti, paratha.

how to make mango coconut chutney:

  1. firstly, in a blender take 1 cup coconut, 2 tbsp roasted gram dal, 2 chilli.
  2. also add 3 tbsp raw mango, few curry leaves, a few coriander and ½ tsp salt.
  3. add ½ cup water and blend to smooth paste.
  4. now prepare the tempering by heating 3 tsp oil.
  5. splutter 1 tsp mustard, 1 tsp urad dal, 2 dried red chilli and few curry leaves.
  6. pour the tempering over the chutney and mix well.
  7. finally, enjoy mango coconut chutney with idli and dosa.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.