mango chutney recipe 2 ways | kacche aam ki chatni | aam ki launji (2024)

mango chutney recipe 2 ways | kacche aam ki chatni | aam ki launji | keri ki chatni with detailed photo and video recipe. a combination of flavoured condiment chutney recipe made with tropical raw mango and spices. it is a popular taste enhancer that can be used for different types of meals including breakfast, lunch and dinner with rice and chapati. basically, the mango can be used in different ways to prepare the chutney, but this recipe highlights 2 popular ways from north and south india.

mango chutney recipe 2 ways | kacche aam ki chatni | aam ki launji | keri ki chatni with step by step photo and video recipe. chatni recipes are essential for most of the meals in indian households. it ranges from the morning breakfast to lunch, dinner and even to evening snacks. there are several purpose-based ones, and then are seasonal chutney recipes too. one such seasonal chatni recipe is mango chutney or more popularly known as kacche aam ki chatni known for its mixed flavour.

as i was explaining earlier, in this post i have shown 2 ways to prepare mango chutney recipe. the first one is the north indian special known as aam ki launji. it is known for its combination of flavours of taste. it is concentrated and hence has a strong flavour of mango sourness, sweetness from the jaggery, spiciness from red chillies and savoury from the salt. hence it is also treated as a pickle and served alongside rice and roti meal. the other variation is the south indian version where coconut chutney is made with raw mango slices. raw mango supplies the required sourness to the chutney and used as an alternative to the tamarind. you may use this chutney mainly for breakfast with idli or dosa recipe. but can also be served with chapati or poori for lite dinner and snack.

in addition, some more additional tips, suggestions and variations to the kacche aam ki chatni. firstly, the green and sour mangoes are highly recommended and preferred ones. it has a sourness and the raw mango flavour which is essential for this recipe. hence ensure it is not ripe when buying from your local grocery store. secondly, depending upon the sour taste level, you may either increase or decrease the quantity of jaggery, chilli and salt. my mango was moderately sour and hence accordingly i have mentioned the quantity of the above ingredients. lastly, for launji recipe, you can make it and store it in the refrigerator for longer shelf life. for coconut-based chutney, it does not have any shelf life and has to be consumed as soon as possible.

finally, i would like to add more chutney recipes collection with this post of mango chutney recipe. it mainly includes my other related recipes like ginger chutney, hotel style chutney, tomato garlic chutney, , karela, ridge gourd, chaat chutney s, dahi ki chatni, garlic chutney. further to these some more additional recipe categories like,

• breakfast recipes
• snacks recipes
• rice recipes

mango chutney 2 ways video recipe:

recipe card for mango chutney 2 ways recipe:

how to make kacche aam ki chatni with step by step photo:

how to make aam ki launji:

1. firstly, in heavy-bottomed pan heat2 tbsp oil. add1 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 add¼ cup jaggery and mix until jaggery dissolves.
   
9. simmer for 10 minutes, or until the mixture thickens.
   
10. add½ 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.
    

how to makemango coconut chutney:

1. firstly, in a blender take1 cup coconut, 2 tbsp roasted gram dal, 2 chilli.
   
2. also add3 tbsp raw mango,few curry leaves, a few coriander and ½ tsp salt.
   
3. add½ 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 andfew curry leaves.
   
6. pour the tempering over the chutney and mix well.
   
7. finally, enjoy mango coconut chutney with idli and dosa.
   

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.