Raw mango chutney, known as "launji", is a sweet, sour and spicy pickle made from raw mangoes and spices. It goes well as a side with any Indian dish. Mango chutney has an aromatic flavor, has a very refreshing taste and is easily made in the instant pot.
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How to select mangoes to make mango chutney?
To make launji you need to select raw mangoes which should feel hard when pressed. The mangoes should be washed well and then peeled with a peeler. Chop the raw mangoes to make cubes of about an inch in size.
How to make mango chutney in instant pot?
The instant pot simplifies the process of making mango chutney to a great extent as you don't need to monitor it all time.
First use the "Saute" mode to temper all the whole spices (dried red chilies, nigella seeds, fennel seeds, cumin seeds) in oil. Then add the cubed mango pieces, sugar, salt, and red chili powder and mix well.
There is no need to add any water in this recipe as the sugar and the moisture in the mangoes will suffice for the right consistency for the chutney.
Mix the contents and close the instant pot lid and put it on "Pressure" mode on high setting for about 4 minutes. This should be enough to melt the sugar and release the juice from raw mangoes and cook it.
After doing a natural release, allow the
How to serve sweet-spicy raw mango chutney?
Launji or sweet and spicy mango chutney goes well as a side with Indian snack or with Indian puffy bread (poori) or Indian stuffed bread (parathas).
How to store mango chutney?
You can store raw mango chutney for about a month in the refrigerator in an air tight container.
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📖 Recipe
Instant Pot Mango Chutney (Launji)
Equipment
Ingredients
- 2 raw mangoes medium size, peeled and cubed
- ½ cup Organic cane sugar
- 1 tsp salt
- 1 tbsp oil
Spices
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- ½ tsp red chilli powder this makes mild to medium spicy
- 1 tsp Nigella seeds kalonji or onion seeds
- 2 whole dried red pepper
Instructions
- Press "Saute" mode in Instant pot. Add the oil.
- When it shows "Hot", add the cumin seeds and let them crackle. Add the whole dried pepper, onion seeds (nigella seeds), fennel seeds and mix well.
- Add the chopped raw mangoes, sugar, salt and red pepper powder and give it a good mix.
- Press "Cancel" to come out of "Saute" mode. Cover the lid and start the "Pressure" mode and vent in "Sealing" position for 4 minutes. Select the Pressure Level to be "Low"
- Let the pressure release naturally. Open the lid and let the chutney cool down. Do not mix else it can become mushy.
- Transfer in a clean bowl. It can be refrigerated for 2-3 weeks. Serving size is about 1-2 tbsp.
Saroj Ganeshan
Thursday 11th of March 2021
Very delicious. I have a request can you please let me know where you got the ceramic bowl and the white spoons or ladels? Thank u.
Alpa Jain
Thursday 11th of March 2021
Hi Saroj
Thankyou. The bowls are Luminarc brand and were gifted to me. The spoons are Lenox brand and bought from Macy's. Hope this helps
Regards Alpa
Meena
Saturday 1st of June 2019
Delicious.. Yummyyy👌😋
Sujit
Saturday 1st of June 2019
It was extremely tasty 😋Came out very nice. Good recipe 👍👍
CulinaryShades
Tuesday 4th of June 2019
Thankyou for the feedback
Vagisha
Monday 27th of May 2019
I tried it yesterday. It was amazing.
CulinaryShades
Tuesday 4th of June 2019
Thankyou for the feedback