Mango Chutney Recipe 2 Ways

Time and servings

Prep time	10 min
Cook time	25 min
Total time	35 min
Serves	1 bowl

Nutrition

Per bowl.

Nutrient	Amount
Calories	1086 kcal
Carbohydrates	116 g
Protein	9 g
Fat	70 g
Saturated fat	27 g
Sodium	2543 mg
Potassium	1168 mg
Fiber	16 g
Sugar	95 g
Vitamin A	4565 IU
Vitamin C	225 mg
Calcium	124 mg
Iron	7 mg

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Ingredients

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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

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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

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for tempering:

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

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Instructions

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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.

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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.

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How to make aam ki launji

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How to make mango coconut chutney

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Video

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Notes

• firstly, the amount of jaggery depends on the sourness of the mango.
• also, the chutney needs to be balanced with sourness and spiciness.
• additionally, the launji stays good for a month or more when cooked well.
• finally, mango chutney recipe tastes great with any coarse of the meal.