Yummm is the only word I have for this lip smacking chutney Recipe. This Traditional Sweet & Sour Raw Mango Chutney, also known as kachhe aam ki launji, is from the ancient Rajasthani Cuisine. The word Launji come from Sanskrit & means a chutney or a pickle prepared with the raw mango or raw mango skin.
Due to insufficient rainfall and scarcity of seasonal vegetables, the Rajasthani cuisine enjoyed unique but flavorful recipes. Lehsun ki chutney, pickles are some of these unconventional condiments. These are good enough to replace the vegetables with the regular meal. This Rajasthani Keri ki Launji is one such unique recipe.
The tough climate combined with the non-availability of ingredients in Rajasthan has been a great influence on the unique taste and creativity of these recipes. Rajasthan was famous for the use of garlic and onion but this recipe is the most Authentic Kairi Ki Launji Recipe in Hindi. This Mango Launji does not use garlic or onion. It is prepared with the least and the simplest of spices available. It is also a good Jain Recipe. Scarcity of the rainfall led to the unique method of preparation, because of which these dishes can be stored for a long period of time. It was more of a necessity than a choice.
I have seen variations to the recipe and the fact that some variations add to the taste cannot be denied however, this is a the most authentic and simplest way of preparing the Kairi ki launji.
Kairi Ki Launji or Raw Mango Launji is a traditional Indian Condiment. It can enjoyed with breakfast lunch and dinner. Follow this step-by-step guide to make this luscious and delectable launji at home.