Aam ki Launji or Kairi Ki launji is a delicious relish where raw or unripe green mangoes are cooked with jaggery and spices. This relish stands somewhere between chutney and pickle. Some call it a pickle and others call it a spicy chutney.
Aam ki Launji is called Kancha Aamer chutney in West Bengal, Chunda in Gujarat, and Bellam Maagaya in Andhra Pradesh.
Aam ki launji is sweet & spicy Rajasthani chutney made by cooking raw green mangoes with basic Indian spices and jaggery.
Whole spices for aam ki launji used are cumin seed, carom seeds, mustard seeds, nigella seed, fennel seeds, and fenugreek seeds with a seasoning of asafoetida, Kashmiri red chilli powder, garam masala powder, chaat masala powder, black salt & salt.
Tangy raw green mangoes are tempered with whole spices and then cooked with powdered spices and jaggery or gur. The result is a sweet and sour, spicy, and lip-smacking Kairi ki chutney — the flavours of this chutney are just irresistible.
Aam ki Launji is always made in big batches and stored in clean jars for months. It stays good up to 3 months in the refrigerator.
You can freeze aam ki launji in a freezer-safe container and freeze it for a year.
When ready to use, thaw it over the counter for 3-4 hours and use it as required.
You can serve it as a side dish for all your meals. It goes very well with dal chawal or khichdi. It is excellent an accompaniment to any vegetable curry and roti or rice. You can enjoy it with any flatbreads like poori and paratha. Add it to your snacks with bread pakora and samosa.