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.
There is insufficient rainfall and scarcity of seasonal vegetables in Rajasthan. Due to this, Rajasthani cuisine enjoys unique but flavorful recipes like lehsun ki chutney & a lot of other pickles. Such unconventional condiments were the need of the hour to replace the vegetables. This Rajasthani Keri ki Launji is one such unique recipe.
The tough climate & the non-availability of ingredients has a great influence on the unique taste and creativity of these recipes. Rajasthan is famous for the use of garlic and onion. This is the most Authentic Kairi Ki Launji Recipe in Hindi. You can make this at home with the simplest of spices available. This Mango Launji does not use garlic or onion. 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.
There are a lot of variations to this recipe. Some variations do add to the taste and this cannot be denied. However, this is a the most authentic and simplest way of preparing the Kairi ki launji.
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Hereunder is the YouTube Video Recipe for Kairi Ki Launji.
| Prep Time | 10 Minutes |
| Cook Time | 12 Minutes |
| Passive Time | 30 Minutes |
| Servings |
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- 500 Grams Raw Mango Pealed and Roughly Chopped
- 1/4 Tsp. Asafoetida / Hing
- 1/2 Tsp. Cumin Seeds / Jeera
- 1/2 Tsp. Onion Seeds / Kalaunji
- 1 Tsp. Salt As Per Taste
- 1 Tsp. Turmeric Powder (Haldi)
- 1/2 Tsp. Garam Masala
- 6 Tbsp. Sugar As Per Taste
- 2 Tbsp. Oil
- 1 Tsp. Roughly Crushed Red Chili / Kuti Lal Mirch
Ingredients
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- Heat 2 Tbsp. Oil in a Pan.
- When the oil heats up add – ¼ Tsp. Asafoetida / Hing, ½ Tsp. Cumin Seeds / Jeera & ½ Tsp. Onion Seeds / Kalaunji.
- 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.
- Now Add 1 Tsp/ Salt & 1 Tsp. Turmeric Powder / Haldi. Mix Well and saute for about 1 minute on medium flame.
- After sautéing for 1 minute cover & cook for 5 minutes on low flame.
- 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.
- Mix well and cook for 10 to 15 seconds. Cover & Cook for another 5 minutes on low flame.
- After 5 minutes of cooking the sugar melts and becomes transparent in color.
- Finally add ½ Tsp. Garam Masala & mix well.
- The launji is now ready. Switch the gas off and dish out in a bowl or storage container.
- Let it come down to room temperature. Refrigerate the launji once it cools down to room temperature.
- Serve it with Parantha & Chhach / Butter Milk as breakfast. It tastes Amazing with Poori, Roti Sabzi & Rice.
Contact Chef: Payal Jethani
Tips: Store it in the fridge and you can use it for a week or so.
Goes well with: Parantha & Chhach / Butter Milk as breakfast. It tastes Amazing with Poori, Roti Sabzi & Rice.
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