Kairi Ki Launji Recipe

Kairi Ki Launji – Tangy chutney prepared with raw mangoes along with a few Indian spices and sweetened with jaggery powder.

Serve as a side-dish with any Indian meal.  You can also store it in an airtight container and refrigerate. It will stay fresh for 7-10 days.

INGREDIENTS

• 2 Raw Mangoes (Chopped into small pieces)
• 1/4 Tsp Asafoetida
• A Pinch of Turmeric Powder
• 1 Tsp Onion Seeds (Kalaunji)
• 1/2 Tsp Fennel Seeds Powder (Saunf)
• 1/2 Tsp Dry Ginger Powder
• 1/2 Tsp Red Chilli Powder
• 1/2 Tsp Cumin Seeds Powder
• 6 Tbsp Jaggery Powder (Gud)
• Salt as Per Taste
• 1/2 Tbsp Oil

METHOD

1. Heat oil in a frying pan. Add asafoetida and onion seeds.
2. Once they splutter, add chopped raw mango pieces.
3. Cook for a few seconds and subsequently, add turmeric powder, fennel seeds powder, dry ginger powder, red chilli powder, cumin seeds powder and salt.
4. Cover frying pan with a lid and cook for 2-3 minutes.
5. Add jaggery powder and stir well. Turn off the flame once jaggery powder is completely dissolved.
6. Serve it as a side-dish with any Indian meal.