Wednesday, June 12, 2019

Raw Mango Chutney | How To Make Raw Mango Chutney?

Raw mangoes had made their entry and it’s the best time to use them in this season. Mom made this delicious Launji recipe for us, which is a staple in every Indian households in hot summer days! If you haven’t tried it yet, you absolutely must. It’s insanely tasty and mostly eaten in the summertime.

Raw mango chutney is a classic sweet, salty, spicy and sour chutney made with raw mangoes, flavored with Indian spices and sugar.

Raw mango chutney or aam ki launji is a classic sweet, salty, spicy and sour chutney made with raw mangoes, flavored with Indian spices and sugar. It is one summer essential chutney made in almost all Indian households. This recipe is made from season’s favorite fruit and will drool you for sure. It’s a very easy recipe to prepare, and, does not require too much of effort or prior preparation and makes a perfect accompaniment for light and flavorful dishes.

Aam ki launji is an easy recipe to prepare, does not require too much of effort or prior preparation and makes a perfect accompaniment for light and flavorful dishes.

I love raw mango recipes and launji is one of my favorite current dip. It is very handy on busy and quick mornings, and, goes well with paranthas and purees. Consuming raw mangoes are a good way to beat the heat. They are a good source of vitamin A and C and are great for digestion. If you'll make launji in large quantity, you can store it in the refrigerator and use it for at least 1 month.


The unique flavor of this chutney comes from the mango skin. I love the texture of the fruit as it is slightly sour and acidic. Also, it gets the spectacular flavor from the cumin seeds and mustard seeds. This adds a nice and mild aroma in the recipe. To avoid the sugar intake, you can also use a piece of jaggery in this recipe.

It's a summer chutney made with raw mango, spices, sugar and sauteed till the raw mangoes starts to soften. It can be stored for at least a month.

You can peel the raw mango but we like to add them along with the skin as it contains more nutrients than the actual fruit. I'd just recommend you to wash the raw mangoes properly before you add them in the recipe.

The raw mango chutney recipe is very simple. First, heat the oil, fry the cumin seeds and mustard seeds for 1 or 2 minutes until they splutter, then add a pinch of asafoetida, and add mango pieces in the pan and saute them. Next, add the basic Indian spices, then stir to combine. Add sugar and water in the pan and cover with a lid for some time till the raw mangoes starts to soften. And, it's done! Once the launji cools down, it can be stored in the refrigerator for at least a week, and if you made this in bulk, you can store for at least a month.

Hope you make this wonderful recipe and enjoy with your family. This will surely transport you to a different world altogether. It’s extremely delicious, neither too spicy, nor too sour. I highly recommend this, it’s pure bliss!


Serves : 3-4 people
Preparation time : 10 minutes
Cooking time : 18-20 minutes
Author : The Food Root


2 raw mangoes
2 tbsp oil
pinch of asafoetida
1/4 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/4 tsp coriander powder
1/4 tsp garam masala
1/2 tsp salt
3-4 tbsp sugar or jaggery
1/2 cup water


1. Wash the raw green mangoes, cut them into small pieces. Set them aside.

2. In a pan, heat the oil, then add cumin seeds and mustard seeds, stir over low heat, until they just start to pop, and sauté for 1-2 minutes on medium heat. When the seeds starts spluttering, add a pinch of asafoetida and sauté for 1-2 minutes on low heat.

3. Add the raw mango pieces in the pan and sauté for 4-5 minutes. Next, add spices; salt, turmeric powder, red chili powder and coriander powder, then stir to combine.

4. Add sugar and water, mix it well. Then cook them on a low flame and lower the heat, covering it with the lid and let it cook for at least 6-7 minutes, till the raw mangoes starts to soften. Stir occasionally.

5. When mango pieces starts to soften, increase the heat, let it simmer for another minute so the chutney thickens slightly, add garam masala and stir to combine.

6. Remove the pan from the heat and allow it to cool. The chutney or the dip will thickens more as it will cool down.

7. Store it in the air tight container and preserve it in the refrigerator. Serve it with Indian meals and enjoy the raw mango chutney with paranthas and purees or anything you like!


1. We don't peel the raw mangoes, but if you want to peel them, you surely can.

2. To avoid the sugar intake you can also use a piece of jaggery in this recipe.


  1. This seems like something so delicious. I am excited to try it.

  2. I am a big fan of mangoes and have tasted a sweeter version of the chutney. I kind of know all the ingredients except the asafoetida. I like your pics and how you describe the process. thanks. Jerry Godinho

  3. This look so good and am sure it will be a good snacks. I love mangoes.

  4. I have tried raw mango in Thailand, it tastes very different. Its yummy and I like the texture.

  5. What an interesting combination, with the fruit and the spices like mustard seeds. I haven't had a chutney like this, it would be unique.

  6. Mango chutney is my fav. cant wait to try and make this

  7. This sounds delicious! Never had it before, but will have to try it!

  8. I have heard chutney is really good. I have never tried it yet though.

  9. It sounds like an interesting recipe for me to learn. It looks easy and delicious!

  10. You had me at mango! Looks like a delicious recipe. I can't wait to try it!

  11. Wow, I have never tried this recipe looks really delicious and easy. I will try to make this for my friends. thanks for sharing!

  12. YAY! I love mango chutney! Especially with some crispy momos!

  13. Looks so yummy can't wait to try it

  14. I am the biggest fan of mangos and as a young child i ate raw mango with salt. It was to die for lol. I have not tried this recipe yet so I wil def try this weekend