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Aam ki Launji or Gudamba, or khatta mitha aam ka achar is a sweet, spicy, and tangy pickle or chutney made with raw mangoes, jaggery, and some aromatic Indian spices.
It goes really well with puri, kachori, paratha, stuffed paratha, roti, or pulav. (Step by Step photos with detailed instructions).
About Gudamba Recipe:
Gudamba is a popular summer special recipe from Bihar. And I made it exactly the way my Mom used to make it. So today I have not given any personal twist, by adding any extra ingredients.
This is so that I can call it an authentic recipe from Bihar.
This is very similar to Aam ki Launji which is made is many other parts of India. Though they are very much similar, there are some minute differences which makes Gudamba a little different from Aam ki Launji.
This recipe is made with peeled and chopped raw mango, which is first tempered in aromatic spices, slightly cooked and then sweetened with jaggery.
This recipe does not require water, this is why it can be very easily stored in your refrigerator for longer period.
To make aam ka khatta mitha achar, you can use any mango of your choice. And if you don’t like too much of sour taste then you can pick mango which is slightly less sour in taste.
So what are you waiting for? A little pickle can spice up your bland and boring dishes. So do give it a try!
Serving Suggestion:
Green mango chutney always reminds me of my childhood days, as whenever I used to visit my Nani’s place, my mami used to prepare guramba for me.
This khatta mitha achar can be served as a dip or as a side dish with your main course meal.
I used to enjoy this tasty pickle along with stuffed paratha or you can have it with any kind of paratha of your choice.. So dear readers, you can enjoy Gudumba along with
Storage Suggestion:
Once your aam ki launji cools down completely, store it in a clean, dry glass jar or airtight container.
Keep it in the refrigerator—it stays fresh for 10 to 15 days.
Always use a dry spoon to avoid moisture, which can spoil the gudamba.
The chutney may thicken slightly after refrigeration. You can warm it slightly or add a spoon of water to loosen the texture before serving.
Pro Tips:
Use firm raw mangoes with a slightly sour taste—they hold shape and balance the sweetness of jaggery.
Peel and cut the mangoes into medium-sized pieces. Don’t chop them too small—they might turn mushy while cooking.
Always cook the jaggery on low heat after the mangoes have softened. This prevents it from burning or crystallizing.
For deeper flavor, add a pinch of roasted cumin powder or fennel seeds while the chutney simmers.
Let the gudamba cool completely before storing. This helps it set well and increases shelf life.
If you like it thicker, cook a few extra minutes after adding jaggery. For a thinner chutney, add a splash of water.
Why you should Make this Sweet Mango Chutney?
If you are someone who feels lazy at times, make a side dish for puri kachori or paratha. Then this recipe is for you. This khatta mitha achar goes really well along with Indian bread.
In fact, you can even spread some gudamba on your bread and relish.
Some other reasons why you should make this recipe –
- Pretty simple and straightforward
- Does not require sun-drying
- Get ready under 30 minutes
- Made with simple easily available ingredients
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Basic Ingredients used to make Gudhamba:
Mango: Mango is ofcourse the key ingredient to make this recipe.
Jaggery: The name of the recipe itself says, gud+amba, which means gud and mango. So we need to add jaggery to it, but if the jaggery is not available, you can also add sugar to it.
Panch Phoran: People especially in the Bengal and Bihar regions of India and Bangladesh use this mixture for tempering. An Indian version of ‘5 spices’, panch phoran adds a unique flavor to curries & Indian recipes.
You can find this spice mix at Indian grocery stores but in case you don’t get it just check out the Panch Phoran recipe here.
Whole Dry Red Chilli: I love to add whole dry red chili, but you can avoid it and add red chili powder to it. or you can use the mix of both.
Asafoetida: Asafoetida gives a nice flavor to this recipe, but it is optional, you may or may not add it.
Bay Leaf: Bay leaves, brings a distinctive flavor and fragrance to the recipe. So I love adding them.
Turmeric: To bring the nice color to this recipe, turmeric is added to it.
Mustard Oil: Mustard oil brings an authentic taste to it. Hence prefer using mustard oil, but you can also use vegetable oil, if mustard oil is not available.
Salt: This recipe calls for a sweet, salty, and tangy taste so, salt is much needed.
Aam ki Launji – How to make Instant Gudamba Recipe
Ingredients
- 3 nos Raw Mango
- 2 cups Jaggery powdered
- 4-5 nos Whole Dry Red Chilli broken
- 2/3 tsp Turmeric Powder
- 1/3 tsp Asafoetida
- 3-4 nos Bay Leaf
- 2 tsp Panch Phoran
- 4 tbsp Mustard Oil
- Salt to taste
Instructions
- Wash the raw mangoes.
- Now cut the stem portion and peel them.
- Wash them well, once again.
- Remove the stone, cut them into cubes. Set aside.
- Heat mustard oil in a kadhai/pan over medium heat.
- Once the oil is hot add panchphoran.
- Saute them for few seconds and then add bay leaf, whole dry red chilli and asafoetida. Stir well and saute the whole spices for few more seconds.
- Now add mango pieces, turmeric powder and salt. Stir well.
- Cover and cook over low flame for about 3-4 minutes or until mango pieces are soft and tender.
- Now remove the cover, add jaggery and give it a nice mix. Cook on low heat until the mixture thickens.
- When you see the mixture has thicken, turn off the heat and let it cool down completely.
- Once it get’s cool, store gudhamba (raw mango chutney) in a cleaned air-tight jar in the refrigerator.
- It will stay fresh for up to 7-10 days in the fridge, or even for a month, if stored properly.
- You can serve gudhamba with puri, kachori, paratha, roti or pulao.
Notes
Nutrition
My Recommended Product:
A good Jar is one of most essential in storing any kind of pickle, chutney or jam. These Jars are something that I used and recommend. So if you are looking for an airtight glass jar then you might want to check out the below mention product.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.
Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
Frequently Asked Questions about Gudamba Recipe:
What are the substitutes of jaggery in Gudhamba recipe?
Jaggery balances the spiciness and tanginess of this pickle. If you don’t want to use jaggery, then you can use sugar instead of jaggery.
How to store Aam Ki Launji?
To store aam ki launji or gudamba, let it cool down completely. Then transfer it in an air-tight jar and refrigerate for a month.
Can we add water, while making Gudamba?
Avoid adding water while making aam ki launji for long shelf life. There is absolutely no need to add water to cook the raw mangoes, just cover the pan and cook on low heat, the mangoes soften in their own steam.
Compilations of my Mango Recipes:
Here’s a quick compilation of the various mango recipes on my blog.
- 30 Mango Recipes – (Raw and Ripe Mango Recipes)
- 16 Delicious Recipes from Raw Mango – Raw Mango Recipes
- 16 Best Ripe Mango Recipes You Must Try This Summer – Ripe Mango Recipes
- 14 Summer Drinks Recipes to Beat the Heat – Summer Drinks
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