This Raw Mango Chutney made using Kacche Aam or green mangoes is a sweet, spicy and tangy Indian dip that can be teamed with rice, poori or Paratha. This traditional Aam ki launji flavored with Fennel seeds and red chilly, is a summer refreshing chutney that keeps the body cool and saves you from the heat.
Raw Mango Chutney is first thing that I make when summers arrive. Belonging to a family of achar-chutney lovers, I can’t be short of these accompaniments. The blending flavors of Saunf, red chilies, sugar makes this Green Mango Chutney a treat in itself and trust me, this tangy dip will be your family favorite too!
A combo of parantha and Aam ki Launji is awesome!! Practically, all my life I had standard breakfast of Namak Ajwain paratha.
I have made the chutney by grating the raw mango. A few prefer it in chopped version. The flavor is almost the same, it depends more on your preference.
Why Would You Love This Recipe?
- Vegan and Gluten Free
- A great dip for fussy eaters
- Rich in Vitamin C, calcium and magnesium
- Savory, sweet and spicy flavors all blended in one mango dip
- Scalable Recipe
- Can be made in Jaggery or sugar
- The Perfect Raw Mango Chutney Ever!
Ingredients
- Raw Mango: I have used green raw mango and grated it to have a thick puree. You may gently chop it into chunks as well.
- Sugar: The amount of sugar depends on the quality of raw mango. For crunchy raw mango, the sugar would have to be added more as it would be very tangy.
- Fennel Seeds: The flavor of fennel adds the depth to this green mango chutney. I have added both the whole fennel seeds and powdered one as I love its flavor.
- Spices and Salt: Red Chili powder, Turmeric powder, Coriander Powder, Garm Masala and Fennel seeds powder are the main Indian spices that help you create a perfect spicy aam ki launji.
- Mustard oil: Helps preserve any achar or chutney. If you don’t like mustard oil, you may use sesame oil or coconut oil.
Variations
- Aam Panna: Aam Panna is popular Summer Indian Drink that keeps you cool in the peak summers. Made with green raw mango, it is my childhood favorite drink. The tangy, sweet and savory combination is something I have always devoured.
- Try Raw Chutney: For making a chutney that is not cooked and is raw, you may use raw mango, coriander leaves, Pudina leaves, Onion, green chilies, salt and spices and grind everything to make a smooth paste. You may try my popular Dhaniya Ambi Chutney.
Expert Tips
- Don’t add spices in very hot oil or they would burn. Add spices when the oil has cooled off a bit.
- Let the raw mango cook for longer if you like soft chutney. It will gradually blend like a one big lump.
- Sugar when added leaves water. Let that extra water be boiled off and then close the flame. The chutney becomes slightly thicker once sugar is absorbed by the mangoes.
FAQ
Given that raw mango is rich in calcium, Vitamin C and potassium, Raw mango chutney is a healthy dip.
Raw mango are very tangy and may hurt throat if taken in large quantities. Small portions are best recommended for people who have a sore throat tendency and otherwise too.
Raw mangoes are called green mangoes as they are unripe.
How to make Raw Mango Chutney – Detailed Recipe
- Gather all the ingredients. Grate the Raw mango or grind it by taking the seed out.
2. Heat mustard oil in Heavy bottomed Kadai / wok. Let it turn from dark yellow to transparent yellow. It will release a bit smoke and there is nothing to worry about it. Let it cool off to warm temperature and then add spices and salt. Add the grated raw mango.
Let it cook with lid for about 2-3 min on slow flame. Add sugar. It will leave water. Let the mango absorb sugar gradually on simmer and let the water dried out. The chutney thickens up after cooling off.
3. The Raw Mango Chutney is ready! Team it with Puri or Paratha!
Stories From Kitchen
Being a rich source of Vitamin C, calcium and magnesium, raw mango is a healthy choice. Its rich in Niacin which helps in maintaining heart health too. A recipe that meets both taste and health is always my preferred one. Some believe that achars and chutneys are not healthy.
I beg to differ.
I was never a fan of coriander leaves and avoided them. Knowing that its nutrient-rich, finally I decided to have it in small portions. So, I avoid leaf but I can now have it in the form of chutney.
Enjoy while eating food and lets not make it a forbidden fruit to munch more on unhealthy snacks!!
You may also like
- The Best Substitutes for Ghee
- Tomato Garlic Chutney | How to make Spicy Chutneys for dosa
- Pumpkin Sandwich { Vegetarian, Egg free, Cheese Sandwich}
- Healthy Vegetarian Breakfast Recipes for Weight Loss (Easy, Egg free & Low Calorie)
- Dhaniya Chutney | How to make Spicy Dhaniya Chutney
- Raw Mango Chutney | How to make Kacche Aam Ki Launji
If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet
Raw Mango Chutney | How to make Raw mango (Kachhe Aam Ki Launji) Chutney
Ingredients
- 2 small raw mangoes Ambi
- 1 tsp Turmeric powder(haldi)
- 2 tsp Red chilli powder (Lal Mirch)
- 1.5 tsp Fennel Powder
- 1 tsp Coriander Powder
- 1 tablespoon mustard oil
- salt as per taste
- 2 tablespoon sugar
Instructions
- Grate the Raw Mango. One can chop Ambi in medium uneven chunks as well. Recipe is similar. Its just that it tastes different.
- Gather the spices. You may make it more spicy by adding more chilly.
- Heat the oil and once it cools off, Add spices and add the grated raw mango. Add salt and mix well. Cover it with lid for 2 min and keep sauteeing in between.
- It would leave water and would be sticky. Add sugar once it softens up and let sugar dissolve fully. evaporate the extra water and close the flame.
- The Aam ki Launji/ Raw mango chutney is ready !! Serve with paratha or poori!!
Notes
- Don't add spices in very hot oil or they would burn. Add spices when the oil has cooled off a bit.
- Let the raw mango cook for longer if you like soft chutney. It will gradually blend like a one big lump.
- Sugar when added leaves water. Let that extra water be boiled off and then close the flame. The chutney becomes slightly thicker once sugar is absorbed by the mangoes.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 1 | |
| Amount per serving | |
| Calories | 267 |
| % Daily Value* | |
| Total Fat 14.5g | 19% |
| Saturated Fat 1.7g | 9% |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Total Carbohydrate 34.9g | 13% |
| Dietary Fiber 2.4g | 9% |
| Total Sugars 24.1g | |
| Protein 0.8g | |
| Vitamin D 0mcg | 0% |
| Calcium 28mg | 2% |
| Iron 1mg | 7% |
| Potassium 91mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Leave a Reply