The recipe for this chutney has been in my draft folder for over four years now and somehow could never make it to the blog. Now that I was busy getting ready some posts to help me sail through the time while I will be busy settling down in Mumbai, I knew it about time to share this one along with a string of others. Each time I plan of uploading it, I plan to reshoot it and each time some how it never happened. This time around too I knew that if I plan and wait to reshoot it, this recipe will never see the light of the day! 😛
Every Indian household has its own favourite chutney recipe and the mango chutney too has a lot many variations. We love the flavours of Indian five spice or the panch phoran in ours and they made their way in this chutney as well just as they did in the Tomato Chutney. One thing is assured that you will love the spicy, hot, sweet and sour chutney. Enjoy it with rice & dal, samosa, fritters, paranthas or simply enjoy spoonfuls of the it on its own like my husband does 😀
½ kg Raw Green Sour Mangoes (unripe ones)
1½ tbsp Mustard Oil (preferably)
1 cup Sugar or Jaggery (scrap it using knife or peeler)
½ tsp Black Salt
¼ tsp Regular Salt
2-3 whole Red Chilies, coarsely ground
For Panch Phoran
¼ tsp each of Cumin Seeds, Nigella Seeds, Mustard Seeds, Fennel Seeds and Fenugreek Seeds
Wash the mangoes and dry them with the kitchen towel. Peel the mangoes and dice them to the size of your choice. I could procure nearly two and a half cups of diced mango from half a kilo of whole mangoes. Discard the stones (गुठली)
In a non-corrosive pan or wok, heat the oil and bring to smoking point. Switch off the heat and let it cool for a while. Switch on the heat and keep it at medium. Add the panch phoran and once it starts crackling (it might splutter), add turmeric and coarsely ground chilli powder (be careful not to burn them) and immediately add the diced mango pieces.
Cook the mango for 10-15 minutes, depending on the size of the diced mango ensuring it doesn’t turn mushy. Stir the contents often to prevent them from sticking to the bottom of the pan or burning. Add the salt and jaggery or sugar (whatever you are using) and lower the heat to minimum.
The contents will become somewhat watery. Stir the ingredients and cook covered for another 5-7 minutes.
Cool and transfer to dry air tight jar.
Note: Cooking time of the mangoes will depend on the thickness of the diced mango pieces.
Note: The launji will thicken on cooling so ensure to not overcook it in an attempt to thicken it.
Note: Keep the launji refrigerated. It will stay for 5-7 days.
Note: The color of the launji will depend on how mature/aged the jaggery is. The mature the jaggery, darker the colour.
Note: Do NOT add water at any stage of cooking the chutney.