Sweet and Sour Mango chutney or Aam ki Launji or Galka or Khattmithi is deliciously sweet and sour Indian relish or accompaniment made using raw mangoes, jaggery, and spices. This raw mango chutney goes perfect with everyday Indian meals like dal rice, parathas, sabzi, pooris, khichdi etc.
Galka comes from my memory of spending summers back in my village in Kanpur. There wasn’t a summer vacation without this delicacy. I remember those days it use to be tastier because we had no sweet restrictions and then mangoes were fresh from the farm too.
We used to cook this in the farm itself on Chulha (small earthen or brick stove). All my cousins take different responsibilities like one will go and collect raw mangoes, others will go and bring all the spices, water and paratha from home, make Chulha using bricks, collect woods for burning the stove, etc. Woow..! Those were the prefect childhood days one can imagine.
This recipe is a must to make when raw mangoes are in season. Therefore, as soon as the summer kicks in and raw mangoes start to show in the grocery store, I get a big batch and make this sweet & sour mango chutney or Kacche Aam Ki Launji as well to enjoy for few days along with my meals. You can make a big batch and refrigerate it for 5-6 days.
It is really easy to make as well. Chutney is packed with lots of flavors, creating a wonderful combination of sweet, spicy, and sour. The spices give a nice aroma while chili powder and jaggery gives them hot and sweet flavors.
Mangoes are a versatile fruit that can be used to make many recipes, from curries to pickles, to desserts, and many more recipes.
You may also try other similar recipes as:
Preparation Time: 5minutes ∏ Cooking Time: 20minutes ∏ Servings: 10-12
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
Ingredients Checklist:
How to make Sweet & Sour Mango Chutney:
Step1: Wash and completely dry the raw mango. Trim the top and after peeling off the skin it should be sliced or diced and kept aside. Heat a 2 tablespoon oil in a skillet or pan on low-medium heat. When the oil is hot, add 1/2 teaspoon hing, 1/2 teaspoon kalonji, 1/2 teaspoon ajwain (carom) seeds, 1/2 teaspoon mustard seeds, 1 teaspoon cumin seed, 1/2 teaspoon methi (fenugreek) seeds, 2 teaspoons saunf (fennel) seeds.
Step2: Saute for few seconds until fragrant. (Do not brown it)
Step3: Add sliced raw mangoes. Mix well and saute for 2-3 minutes.
Step4: Season it with 1/2 teaspoon black salt and 1/2 teaspoon garam masala. Mix very well.
Step5: Pour 1 cup of water and stir it.
Step6: Add 1 teaspoon red chili powder. Here I have used Kashmiri red chili powder which will give a bright red color to the chutney.
Step7: Cover the pan and let it cook for 4 to 5 minutes over medium heat or until mangos are softened, while stirring occasionally.
Step8: Now add 3/4 cup of jaggery. Mix well. Cover it again and let it cook for another 4-5 minutes until it melts. You may adjust the quantity of jaggery depending upon the sourness of the mango and as per the required taste.
Step9: After 5 minutes the mango will become soft and the gravy will start thickening.
Step10: Add 1 teaspoon chaat masala, mix it well. Check the salt and adjust by adding more regular salt. (The reason for adding salt, at last, is that we have already added black salt and chaat masala also has salt in it, so after adding chaat masala, finally adjust the salt by adding regular salt)
Step11: Cook it until the mangoes turn soft. Check by breaking it with the spoon. Don’t overcook it. The consistency of this chutney should be a bit thick but do not let it dry completely as it will thicken when it will cool down.
Step12: Aam Ki Launji / Sweet and Sour Mango chutney / Galka is ready. Let it cool down and put it into an airtight jar. Keep this refrigerated. Enjoy this sweet and sour chutney with your meal.
Watch this video for making Sweet & Sour Mango Chutney
Tips:
- Always use a clean dry spoon to take out Launji / Chutney from Container & keep it back in the fridge after taking the required amount.
- Store in an airtight container in the refrigerator.
- Use raw sour mangoes for the best sweet and sour taste of the launji.
- You can use sugar/brown sugar instead of jaggery.
- Add jaggery according to your taste or to adjust the sourness of the mango.
- You may find that sometimes the mangoes have already started ripening and the color is not white when you slice inside, but it will still work.
- If the mango is not sour enough then you may add some amchoor powder to add more tanginess to the chutney.
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