Kairi ki Launji
by Tarla Dalal
An instant pickle from Rajasthan that tickles your taste buds and perks up any meal with its sweet and sour magic.
Kairi ki Launji is tempered with fennel seeds and nigella seeds that are characteristic of any north India pickle, while sugar and chilli powder gives a sweet spicy taste to the tangy raw mangoes.
This raw mango pickle type chutney can be cooked within minutes and makes an ideal dish to whip up when you are in a hurry.
Serve with parathas or as a side dish to a meal of dal, chawal, roti and subzi.
Kairi ki Launji recipe - How to make Kairi ki Launji
Preparation Time: Cooking Time: Total Time:
Makes 1 cup
For Kairi ki Launji
1 cup peeled raw mango cubes
1/2 tsp fennel seeds (saunf)
1/4 tsp nigella seeds (kalonji)
3 tsp coriander (dhania) powder
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/3 cup sugar
2 tbsp oil
salt to taste
- Main procedure
- To make kairi ki launji, heat the oil in a pan, add the fennel seeds, nigella seeds and mango pieces and sauté for 2 minutes.
- Add the coriander powder, chilli powder, turmeric powder, sugar and salt with 4 tablespoon of water. Stir and simmer till the sugar has dissolved.
- Allow to cool completely.
- Store refrigerated for up to 4 days.
| Energy | 78 cal |
| Protein | 0.1 g |
| Carbohydrates | 11.2 g |
| Fiber | 0.4 g |
| Fat | 3.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 82.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 5.9 mg |
| Folic Acid | 3 mcg |
| Calcium | 2.1 mg |
| Iron | 0 mg |
| Magnesium | 1.9 mg |
| Phosphorus | 2.3 mg |
| Sodium | 0.4 mg |
| Potassium | 33.2 mg |
| Zinc | 0 mg |
I saw the recipe of kairi kee laungi. I am now going to make this dish. Thankyou so much for this. My mother was from Rajastan and when she was alive she use to make this dish for us in summer season. Take care and keep on with excellent recipes.