Aam ki Launji is a sweet and spicy raw mango chutney that tastes great with Indian meals. It is made from raw mangoes, jaggery and some spices, giving it a sweet and sour flavour.
- Ingredients
- How to make Aam ki Launji
- Pro Tips
- Serving Suggestion
- Storage
Aam ki Meethi Launji, also known as kairi ki launji is an instant Indian mango pickle. The recipe is primarily made in Northern India.
Chopped raw mango is tossed with panch phoran, basic Indian spice powders and then cooked in a sweet jaggery syrup until soft.
Panch phoran is a Bengali spice mix of 5 (panch) spices – fenugreek seeds, cumin seeds, mustard seeds (rai), fennel seeds (saunf) and nigella seeds (kalonji). You can easily find it in grocery stores but it is just as straightforward to mix together at home.
The chutney or launji, is served as a side dish to many Indian meals.
It is vegan and gluten-free.
Various types of mango pickles are popular throughout India, including Keri no Chundo , murraba and raiti gor keri.
Dips using raw mango such as this green raw mango chutney are common. I’ve added an extra twist and created this red chilli raw mango and garlic chutney which is sweet and spicy.
You can also make Kanda Keri Nu Kachumber using a raw mango and red onion in the summer months.
Ingredients
Raw green mangoes – you need firm green mangoes that have a sourness to them.
Panch phoran – If you do not have it, use 1/2 tsp fennel seeds and 1/2 tsp nigella seeds.
Spice powders:
Dhana jeera powder (coriander and cumin seeds powder)
Red chilli powder – I use kashmiri red chili powder which provides a vibrant colour without the heat
Turmeric powder
Jaggery – alternatively, use regular sugar or brown sugar.
Oil
Salt to taste
How to make Aam ki Launji
Wash and peel the raw mangoes. Cut the mango flesh into small cubes.
Heat oil in a non stick pan, then add the panch phoran.
Once they sizzle, tip in the mango cubes and sauté for a minute.
Add the spices and salt. Add sufficient water to cook the mango.
Stir and simmer until the mango is just tender.
Menawhile, grate the jaggery or use powdered jaggery.
Add it to the mango and stir until it dissolves.
You will see a syrup forming. As the aam ki launji cools, the syrup will thicken.
Best served at room temperature.
Pro Tips
You may have to adjust the sugar content based on the sourness of the mangoes.
A useful tip is to boil the mango pieces first in water only and discard that water. This reduces the sourness of the mangoes and means that you will not need to add as much sugar to the recipe.
Add the jaggery or sugar only once the mangoes are cooked, to prevent them becoming chewy.
Serving Suggestion
Serve as a side dish for Indian vegetarian curries .
Great with dal paratha , ajwain paratha or methi thepla .
Storage
You can store at room temperature for up to 2-3 days.
Store in the fridge for up to 5-6 days.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Aam Ki Launji
Equipment
- 1 pan
Ingredients
- 1 large raw mango approx. 300 grams
- 2 tablespoon oil
- 1 teaspoon panch phoran
- 2 teaspoon dhana jeera powder dry coriander and cumin seeds powder
- 1 tablespoon red chilli powder
- ½ teaspoon turmeric powder
- ⅓ cup jaggery
- 1 teaspoon salt
Instructions
- Wash and peel the raw mangoes. Cut the mango flesh into small cubes.
- Heat oil in a non stick pan, then add the panch phoran.
- Once they sizzle, tip in the mango cubes and sauté for a minute.
- Add the spices and salt. Add sufficient water to cook the mango.
- Stir and simmer until the mango is just tender.
- Menawhile, grate the jaggery or use powdered jaggery.
- Add it to the mango and stir until it dissolves.
- You will see a syrup forming. As the aam ki launji cools, the syrup will thicken.
- Best served at room temperature.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published in April 2013. This post has since been updated with helpful content and new images. The recipe remains the same.
Aam Ki Launji
Equipment
- 1 pan
Ingredients
- 1 large raw mango approx. 300 grams
- 2 tablespoon oil
- 1 teaspoon panch phoran
- 2 teaspoon dhana jeera powder dry coriander and cumin seeds powder
- 1 tablespoon red chilli powder
- ½ teaspoon turmeric powder
- ⅓ cup jaggery
- 1 teaspoon salt
Instructions
- Wash and peel the raw mangoes. Cut the mango flesh into small cubes.
- Heat oil in a non stick pan, then add the panch phoran.
- Once they sizzle, tip in the mango cubes and sauté for a minute.
- Add the spices and salt. Add sufficient water to cook the mango.
- Stir and simmer until the mango is just tender.
- Menawhile, grate the jaggery or use powdered jaggery.
- Add it to the mango and stir until it dissolves.
- You will see a syrup forming. As the aam ki launji cools, the syrup will thicken.
- Best served at room temperature.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Dudhi Muthiya are a delicious tea-time snack from Gujarati cuisine and are made with grated bottle gourd and whole wheat flour. Perfect served with masala chai .
About
Dudhi na muthiya (lauki muthiya) is a traditional Gujarati dish made from bottle gourd (also known as dudhi or lauki), flour and various spices. It’s a steamed snack or side dish that’s nutritious and flavorful.
Muthiya are called so because “muthi” means fist in Gujarati, and the dumplings are traditionally shaped by hand, resembling small fistfuls.
To make dudhi na muthiya, grated bottle gourd is mixed with flour (usually wheat flour or gram flour), spices like turmeric, coriander, cumin, and sometimes chili powder, along with other ingredients like ginger, garlic, and sesame seeds.
The mixture is then shaped into cylindrical or oval dumplings and steamed until cooked through.
After steaming, the dumplings are often tempered with mustard seeds, curry leaves, and sesame seeds in oil for added flavor.
Dudhi na muthiya can be served as a snack or as part of a meal, often accompanied by a cup of tea.
Steaming hot muthiya can be eaten without any vaghar with some lemon juice drizzled over. You can dip the muthiya into peanut oil with some red chilli powder.
Other Gujarati snacks we love are:
- khichu (papdi no lot)
- bajra methi dhebra
- sabudana ni khichdi
Variations of muthiya
There are many variations of the popular Gujarati snack as you can use different vegetables, flours and grains.
You can swap in veggies such as:
- grated carrots
- grated courgette (zucchini)
- sliced cabbage
- leafy greens such as spinach, kale, fenugreek (methi)
- crushed peas,
- sweetcorn
You can also swap out different flours or grains:
- Oats, Quinoa Methi na Muthiya – these quinoa muthiya are made with fresh methi.
- Dudhi na Farali Muthiya are made with mixed farali flour, rajgira (amaranth flour), buckwheat flour (kuttu ka aata), shingoda flour (water chestnut flour)
- ragi flour (finger millet)
- pearl millet flour (bajri)
- jowar flour (sorghum flour)
- Jau (barley flour)
- makki ka atta (cornmeal flour)
- Dhokla or handvo Flour
Deep-fried muthiya are mostly made with fresh fenugreek leaves. These methi muthiya are added to shaak such as surti undiyu. Simply tempering uses less oil than deep frying making them a healthy snack with nutrients from the vegetables and flours.
Dudhi Muthia Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Dudhi – use a fresh and firm bottle gourd.
Whole wheat flour or chapatti atta – use coarse wheat flour if you can find it
Dhokla flour – or an equal mix of rice flour and gram flour (chickpea flour). Note that if you have leftover rice, you do not need rice flour.
Semolina or sooji – use coarse semolina
Oil – use mild flavored oil such as sunflower oil or vegetable oil.
Green chilies and ginger paste – optionally add finely sliced green chillies.
Yogurt – I have used plain yogurt, full fat and low fat both work
Carom seeds – known as ajwain seeds or ajmo in Gujarati.
Spice powders: Red chilli powder , Ground turmeric powder, Ground cumin and coriander powder, Garam masala
Dry mango powder also known as amchoor powder. Alternatively use lemon juice.
Kasoori methi
Achaar masala – optional but so good. Achaar masala is a blend of spices used in pickles. Adjust the quantity based on your preference for tanginess and spiciness.
Bicarbonate of soda – the baking soda helps the dumplings to rise during steaming.
Sugar – sugar gives this recipe that special Gujarati flavouring.
Salt
You will need for tempering
Oil
Mustard seeds
Cumin seeds
Hing
Sesame seeds – provides a nutty taste and crunch.
Curry leaves – They are commonly used in South Indian and Gujarati food for their fragrance and taste.
Desiccated coconut
Fresh Cilantro /Coriander leaves for garnish.
How to make Doodhi Muthiya
Prepare the doodhi muthia dough
Peel and grate the doodhi.
In a wide plate or large bowl, mix together the grated doodhi, all the spices, yogurt, green chilli ginger paste, salt, sugar. Mix together well.
Add in the flours and baking soda and knead to make a soft dough that is slightly sticky. Add water as required. You may only need little water as dudhi releases excess water.
Apply a few drops of oil on your hands and divide the muthiya dough into smaller parts. Then press the dough in your fists to form a cylindrical roll.
Steam the muthiya
Place muthiya in a greased plate that has holes. Leave a small gap between the rolls to allow for expansion.
Prepare your steamer by adding water to the base and bring to a boil.
Steam them on medium-high for 15 minutes or until a knife inserted into the centre comes out clean.
Tempering
Let the steamed muthia cool in the tray for 5-10 minutes before removing.
Slice each roll into thin oval-shaped pieces.
Heat oil in a frying pan for tempering and the mustard seeds, cumin seeds and hing. When they start spluttering, add the curry leaves.
Tip in the steamed muthiyas and sauté them for few minutes or until they become golden brown and crispy at the edges.
Sprinkle over sesame seeds, desiccated coconut and coriander leaves.
Pro Tips
Mixing the dudhi with the spices and salt first allows water to be released from the dudhi before adding the flour. You can better control how much water you need to add. You may need to adjust this based on the water content of the dudhi.
Either add sugar into the dough or sprinkle it after the vaghar.
For soft muthiyas, make a soft but sticky dough that can easily be shaped. Hard dough will lead to hard muthiya.
Ensure you are steaming on high heat the whole time.
Let the muthiya sit for a couple of minutes before slicing as they will fall apart if cut when they are still hot.
Serving Suggestion
Muthiya are always eaten in our house with a cup of masala tea or karak chai .
You can also serve them with green chutney – this green coriander chuntey or raw green mango chutney both work.
A traditional way that my Mum taught me is to dip them in a bowl of peanut oil (groundnut oil) and pickle masala or red chilli powder.
Kids might like them with tomato ketchup.
For a light dinner, make Rasiya Muthia .
Storage
Refrigerator:
Store in an airtight container for 2-3 days. To reheat, either add them back into a pan with a spoon of water to create steam or microwave in a plate and sprinkle a little water on top.
Freezer:
- Lay out the sliced muthia on a tray in a single layer and flash freeze for about an hour until they’re solid.
- Then, pop them into a freezer-safe ziplock bag where they can be stored for 3 months.
- When you’re ready to eat them, heat up the tempering just before serving, give the muthia a quick stir-fry, and serve them piping hot!
When selecting a bottle gourd, consider the following tips: Pick a fresh and firm bottle gourd. The skin should be vibrant green and shiny and is free from blemishes, bruises, soft spots, or leaking juices. Size : Opt for a medium-sized bottle gourd. It should feel heavy for its size, indicating freshness and juiciness. Avoid Extremes : Too Small : Smaller bottle gourds may be immature and lack flavor. Too Large : Overly large bottle gourds might be overripe, resulting in a fibrous texture and less desirable taste. Use the doodi as soon as possible in your cooking after purchasing.
Other Dudhi Recipes
Pressure Cooker Dudhi Khichdi
Dudhi Halwa (Lauki ka Halwa)
Dudhi Basundi
Lauki Dudhi Thepla
Aloo Lauki Sabzi
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Dudhi Muthiya
Equipment
- 1 Steamer
Ingredients
- 1 medium dudhi bottle gourd
- 2 cups whole wheat flour or chapatti atta
- 1 cup dhokla flour
- ½ cup semolina
- salt to taste
- 4 tablespoon oil
- 2 tablespoon yogurt
- 1 teaspoon carom seeds
- 3 tablespoon sugar
- 1 teaspoon ground turmeric
- ½ teaspoon dry mango powder
- 1 tablespoon red chilli powder
- 1 teaspoonsp kasoori methi
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon achaar masala pickle masala
- ½ teaspoon bicarbonate of soda or baking powder
You will need for tempering
- 3 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ pinch hing asafoetida
- 1 tablespoon sesame seeds
- 1 sprig curry leaves
- 1 dry red chilli optional
- 1 teaspoon desiccated coconut optional
Garnish
- 3 tablespoon coriander chopped
Instructions
Prepare the doodhi muthia dough
- Peel and grate the doodhi.
- In a wide plate or large bowl, mix together the grated doodhi, all the spices, yogurt, green chilli ginger paste, salt, sugar. Mix together well.
- Add in the flours and baking soda and knead to make a soft dough that is slightly sticky. Add water as required. You may only need little water as dudhi releases excess water.
- Apply a few drops of oil on your hands and divide the muthiya dough into smaller parts. Then press the dough in your fists to form a cylindrical roll.
Steam the muthiya
- Place muthiya in a greased plate that has holes. Leave a small gap between the rolls to allow for expansion.
- Prepare your steamer by adding water to the base and bring to a boil.
- Steam them on medium-high for 15 minutes or until a knife inserted into the centre comes out clean.
Tempering
- Let the steamed muthia cool in the tray for 5-10 minutes before removing.
- Slice each roll into thin oval-shaped pieces.
- Heat oil in a frying pan for tempering and the mustard seeds, cumin seeds and hing. When they start spluttering, add the curry leaves.
- Tip in the steamed muthiyas and sauté them for few minutes or until they become golden brown and crispy at the edges.
- Sprinkle over sesame seeds, desiccated coconut and coriander leaves.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published in June 2012. This post has since been updated with helpful content and new images. The recipe remains the same.
