Posted in dips

Kairi Ki Launji Recipe

IMG_7039Kairi 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.


  • 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



  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.

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