Friday, May 10, 2013

Kaiiri ki Launji (Rajasthani Recipe)

Kairi ki launji is an instant pickle, has sweet and sour taste.




  • 1 cup kairi (raw mango peeled and cubed)
  • 1 tablespoon fennel seeds
  • 1/2 teaspoon Methi dana (Fenugreek seed) (optional)
  • 1/4 teaspoon turmeric powder
  • 2 tablespoon oil
  • 3-4 tablespoon jaggery(gur) grated
  • 1 teaspoon roasted Cumin powder
  • 1 teaspoon Red Chili powder
  • 1/2 teaspoon Salt (or to taste)
  • 1/8 teaspoon asafetida
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon coriander powder


1) Boil cubed raw mango in 1 cup of water until it becomes tender.
2) Drain the water, save it for reuse and keep aside. 
3) Heat the oil in a pan, add mustard seeds, asafetida ,methi dana, boiled raw mango, fennel seeds and sauté for 2 minutes.
4) Add turmeric powder, coriander powder, chili powder, grated jaggery and the drain water and sauté it for few minutes until jiagery dissolved.
5) Then add jeera powder and salt and stir it for some time.
6) allow to cool completely and refrigerate it.
7) It can be stored for 1 -2 weeks in refrigerator.


You can use sugar instead of jaggery.  And you can reduce or increase the amount of jaggery/sugar as desired.

Linking to : Kauser's Mango Delights and  
 WTML–Walk Through Memory Lane and  Easy to Prepare in 15 minutes  and Sending this recipe to Chef Mireille's Global Creations Taste of  the Tropics - Turmeric@ Esho Bosho Aahare.

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  1. Sounds delicious, sweet n tangy, yum.
    Thnx fr linking, wil be waiting for more yummy entries frm u.
    Take care ♥


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