How to Make Raw Mango 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.
Servings Prep Time
6People 10Minutes
Cook Time Passive Time
12Minutes 30Minutes
Servings Prep Time
6People 10Minutes
Cook Time Passive Time
12Minutes 30Minutes
Ingredients
Instructions
  1. Heat 2 Tbsp. Oil in a Pan.
  2. When the oil heats up add – ¼ Tsp. Asafoetida / Hing, ½ Tsp. Cumin Seeds / Jeera & ½ Tsp. Onion Seeds / Kalaunji.
  3. When these three start to crackle then cook these spices for 5-10 seconds and add chopped raw mango. Mix Well after adding raw mangoes.
  4. Now Add 1 Tsp/ Salt & 1 Tsp. Turmeric Powder / Haldi. Mix Well and saute for about 1 minute on medium flame.
  5. After sautéing for 1 minute cover & cook for 5 minutes on low flame.
  6. After 5 minutes of cooking the raw mango becomes soft. Now add 1 Tsp. Roughly Crushed Red Chili / Kuti Lal Mirch & 6 Tbsp. Sugar. Adjust Sugar as per your taste.
  7. Mix well and cook for 10 to 15 seconds. Cover & Cook for another 5 minutes on low flame.
  8. After 5 minutes of cooking the sugar melts and becomes transparent in color.
  9. Finally add ½ Tsp. Garam Masala & mix well.
  10. The launji is now ready. Switch the gas off and dish out in a bowl or storage container.
  11. Let it come down to room temperature. Refrigerate the launji once it cools down to room temperature.
  12. Serve it with Parantha & Chhach / Butter Milk as breakfast. It tastes Amazing with Poori, Roti Sabzi & Rice.
Recipe Notes

Contact Chef: Payal Jethani

Tips: Store it in the fridge and you can use it for a week or two.

Goes well with: Parantha & Chhach / Butter Milk as breakfast. It tastes Amazing with Poori, Roti Sabzi & Rice.