Kairi ki Launji is a mouthwatering sweet ,sour and tangy delicacy made from raw mangoes, aromatic spices and jaggery . It can be considered as an instant pickle or a fusion between a sabzi and a chutney. It can perk up any meal with its lip-smackingly sweet and sour combination.
Kairi ki launji is tempered with mustard seeds, kalonji, fennel seeds and cumin seeds which gives an achari (pickle) flavour to the dish. I have used jaggery for the sweet taste, however sugar can also be used. Try to use the firm green mangoes and adjust the amount of jaggery according to the sourness of the mangoes.
Launji goes perfectly well with Indian flatbreads like paratha , poori or roti ! It can easily enhance the flavors of dal chawal or khichdi. I love to eat launji with parathas and a cup of hot masala tea. The taste is just irresistible! It is very easy and quick to prepare. Once made, it can be stored in a fridge in a sterilized container for up to 7-10 days.
Health benefits:
- Raw mangoes (Kairi) is a good source of sodium chloride which helps us to get hydrated in summer.
- It is high in vitamin C, calcium, magnesium which is useful for releasing toxins from the body.
- It is also good for skin and hair.
Try more chutney recipes:
Rajasthani Garlic and Red Chilli chutney
Tomato and Onion chutney for idli and dosa
“If you try this recipe I would love to hear from you! I would appreciate if you could leave a review or a comment below !! Please feel free to share your feedback and suggestions as well! Thank you so much.”
Cuisine : Indian Course: Side/Condiment Serves: 10
Ingredients:
- Raw mango : 500 gms/ 2 big or 3 medium sized raw mangoes
- Oil : 2 tbsp
- Mustard seeds: 1 tsp
- Cumin seeds: 1 tsp
- Fenugreek seeds /Methi seeds : 1/2 tsp
- Onion seeds / Kalonji : 1/2 tsp
- Fennel seeds/ Saunf : 1 tsp
- Asfoetida/ Hing : 1 tsp
- Red chilli powder: 1/2 tsp
- Salt : as per taste
- Garam Masala: 1 tsp
- Black salt/ Kala namak : 1 tsp
- Chaat masala: 1 tsp
- Jaggery/Gud : 3/4 – 1 cup ( depending upon the sourness of mangoes)
- Water: 1 cup
Method :
- First of all, wash and wipe the mangoes. Peel the mangoes and cut them in wedges lengthwise. Remove the stone.
- Heat oil in a wide pot or wok on medium heat. Once the oil is hot, add cumin seeds, mustard seeds, fennel seeds , fenugreek seeds and onion seeds. When the seeds start spluttering , add asfoetida.
- Next , add raw mangoes and reduce the heat to low. Fry mangoes on low heat for 1-2 minutes.
- Add 1 cup water and cover the pan. Cook on low to medium heat until mango is soft and cooked. It will take about 10 – 15 minutes. Mangoes are cooked when they break easily by pressing them against the back of a spatula or spoon.
- When mangoes are soft and tender, add chilli powder, garam masala , salt and jaggery.
- Cook on medium flame until gravy thickens. Keep stirring occasionally.
- Add black salt and chaat masala. Cook for 2-3 minutes more.
- Switch off the flame and let the launji cool down.
- After cooling, it can be stored in a sterilized jar for abou 7-10 days.
- Enjoy it with poori , parathas or dal chawal!