Aam Launji with a Dry Fruit Twist: Authentic Rajasthani Mango Chutney Recipe

40 minutes

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Aam Launji with a Dry Fruit Twist: Authentic Rajasthani Mango Chutney Recipe - Plattershare - Recipes, food stories and food lovers

4.89 from 35 votes
Homestyle CookingIndianNorth Indian

About Aam Launji with a Dry Fruit Twist: Authentic Rajasthani Mango Chutney Recipe

Experience the vibrant flavors of Rajasthan with this elevated Aam Launji recipe! A traditional mango chutney, our version boasts a delightful twist – the addition of dry fruits for an extra layer of richness and irresistible sweetness. This hot, tangy, and sweet condiment perfectly complements parathas, pooris, and chapatis.
Made with ripe mangoes, aromatic spices, and a touch of jaggery, this Aam Launji is a culinary masterpiece. It's the perfect accompaniment to any Indian meal, adding a burst of flavor with every spoonful. Prepare to be amazed by this unique twist on a classic Rajasthani tradition!
This recipe is a celebration of bold flavors and simple cooking techniques, designed to bring the warmth of Rajasthan to your kitchen. Enjoy!
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Recipe Time & More

Prep10 minutes
Cook30 minutes
Total40 minutes
Calories31 kcal
Serves4
Served AsBreakfastBrunchDinnerLunchSnacks
Recipe TasteBitterCrunchySaltySpicy

Ingredients
 

For the Spice Tempering

For the Mango Mixture

For the Dry Roast and Garnish

Sweetener and Liquid

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Instructions
 

Prepare the Spice Tempering

  • Heat olive oil in a wok. Add half of the fennel seeds, mustard seeds, nigella seeds, cumin seeds, and fenugreek seeds. Once they begin to crackle, add red chili powder, turmeric powder, coriander powder, and garam masala. Add 2 tablespoons of water to prevent burning. Cook until the spices release their oil.

Cook the Mangoes

  • Add the raw mango slices and salt to the wok. Cook until the mangoes soften.

Dry Roast and Grind Spices

  • In a separate pan, dry roast the remaining fennel seeds, mustard seeds, nigella seeds, cumin seeds, and fenugreek seeds. Once cooled, coarsely grind them.

Dry Roast Nuts

  • In another pan, dry roast the chironji and poppy seeds.

Add Jaggery and Water

  • Add jaggery and 2 cups of water to the mango mixture. Cook until the water evaporates, allowing the chutney to thicken.

Combine and Finish

  • Stir in the coarsely ground spice mixture, roasted chironji, and poppy seeds. Mix well to combine.

Serve and Store

  • Serve warm or at room temperature. Refrigerate for longer storage.

Recipe Notes

Expert Tips for the Best Aam Launji:

  • For a smoother chutney, you can blend the cooked mangoes before adding the jaggery and water.
  • Adjust the amount of jaggery to your preference. If you prefer a less sweet chutney, use less jaggery.
  • To enhance the flavor further, consider adding a pinch of asafoetida (hing) along with the initial spice tempering.
  • Experiment with different types of nuts and seeds to personalize the flavor profile of your Aam Launji.

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4.89 from 35 votes

Recipe Nutrition

Calories: 31kcalFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 855mg

Monika Patel
Monika Patel

Certified Pastry Chef The Bake Box Cakery - A Bakery studio, where sweetness is handcrafted with love for all your happy occasions.

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35 Comments

4.89 from 35 votes

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  5. tempting as it looks tempting as it will be for the taste, will definitely try this @ home. What more I can expect for a mango fan with a tangy flavour. Keep posting new and refreshing easy to cook recipes5 stars