Kairi Ki Launji Recipe

Cooking Directions

• STEP 1.Peel and chop the raw mangoes into small pieces.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
• STEP 3.Add chopped mangoes, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes.
• STEP 4.Add jaggery, tamarind pulp, and water. Mix well and cook until the mangoes are soft and the mixture thickens.
• STEP 5.Garnish with chopped coriander leaves and serve hot or cold.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best taste.
• Adjust the amount of jaggery and tamarind pulp according to your preference for sweetness and tanginess.
• You can store Kairi Ki Launji in an airtight container in the refrigerator for up to 3-4 days.

Storage and Serving

• Serve Kairi Ki Launji as a side dish with roti or rice.
• You can also enjoy it as a chutney or relish with snacks like samosas or pakoras.
• To store, let it cool completely and transfer to an airtight container. Keep refrigerated.