Angoor ki Launji

Angoor ki Launji

Angoor ki Launji

Angoor ki Launji is a sweet and spicy chutney made of grapes. In this recipe, fresh green grapes are tempered with whole spices and then cooked with powdered spices and sugar/jaggery. It is the perfect accompaniment to paratha, roti, puri and rice!

‘Launji’ is a Hindi word for ‘relish’ or ‘sweet and sour chutney’. This is an instant quick accompaniment to Indian food that is ready in under 15 minutes.

This particular launji recipe hails from Rajasthan and Uttar Pradesh. There are many different varieties of launji popular in that region namely ‘aam ki launji’, ‘amla ki launji’, ‘banana launji’ to name a few.

Growing up, we always had an array of chutneys and pickles on our table while having meals. That is something that I still savour until today and always have some pickle, relish or chutney for mealtimes. Mango pickle, chilli pickle and green chutney are always available at my home as they are perfect accompaniment to almost everything.
Angoor ki Launji is prepared with fresh grapes tempered with spices and jaggery/sugar for sweetness creating an irresistible delicious chutney. If you love the combination of sweet and spicy, then you will love this launji!

This recipe is simple, perfect and unique which is relished with Methi Thepla, Moong Dal Paratha, Palak Poori, Mint and Sesame Lachha Paratha, Tandoori Aloo Paratha and Aloo Paratha.


1 cup green grapes/ angoor(sliced in half)
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon black onion seeds (kalonji)
1/6 teaspoon asafoetida
1-2 bayleaf
Salt to taste
1 teaspoon turmeric powder
1-2 teaspoons Kashmiri red chilli powder
1 tablespoon coriander powder
2 tablespoons sugar/jaggery



Heat oil in a pan and add cumin seeds, fennel seeds, black onion seeds, asafoetida and bay leaf. Once the seeds begin to turn slightly golden and splutter, add the grapes.


Next add salt, turmeric powder, red chilli powder, coriander powder and 1 cup water. Cover and cook on medium heat for 2-3 minutes.


Once cooked for 2-3 minutes, add sugar/jaggery and cook on low heat for 2 minutes or until the sugar dissolves.

Enjoy it hot or room temperature.

Tips & Variations

  1. You can store the launji in the fridge for more than a week.
  2. You can also add powdered sugar or jaggery instead of sugar.
  3. You can add ½ teaspoon dried mango powder.
  4. Do not overcook the grapes as you want to have a bite to them. If overcooked the grapes will turn mushy.
  5. The amount of sweetener depends on the type of grapes you are using. If the grapes are so sour then you will need more sweetener, if the grapes are sweet then you need less sweetener.
  6. Adjust the amount of water according to consistency you like of the chutney.
  7. I have used Kashmiri red chili powder in this recipe as it is not very hot and gives a nice bright red colour to the chutney.