Who else can’t live without their favorite condiments? Whether you’re a mustard fanatic or a hot sauce aficionado, they can take your meals to the next level! I love making my own, and this tangy, zingy, and delightful Mango Launji is the perfect accompaniment to my meals!
| Servings | 4 persons |
| Course | Main |
| Preparation Time | 10 – 15 minutes |
| Cook Time | 15 minutes |
Ingredients for Keri Ki Launji(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 4 – 5 Nos. | Small raw mango (kaccha keri) cut into cubes |
| 3 tbsp | Oil |
| 2 tsp | Methi dana |
| 2 tsp | Cumin seeds (jeera) |
| 2 tsp | Rai (mustard seeds) |
| 1 pinch | Of hing (asafoetida) |
| 2 tbsp | Kalonji |
| 2 – 3 | Bay leaves |
| 2 – 3 | Red chilies, whole |
| 2 tbsp | Saunf seeds |
| A few | Curry leaves |
| ½ tsp | Haldi powder |
| 1 tbsp | Red chili powder |
| 1 tbsp | Coriander powder |
| 1 tsp | Jeera powder |
| Salt to taste | |
| 3 – 4 tbsp | Sugar |
| 2 tbsp | Jaggery powder |
| ½ – 1 cup | Of water |
Instructions for Keri Ki Launji |
|
| 1. | Heat oil. Splutter the bay leaves, red chilies, cumin, mustard, neem leaves, methi dana, hing, kalonji and saunf seeds. Let it cook for 1 – 2 minutes |
| 2. | Add in the raw mango cubes and salt and haldi powder. Add in about ½ cup of water. |
| 3. | Cover a bit and cook. Once it softens, add in sugar, jaggery powder, red chili powder, coriander powder and jeera powder. Cover and cook for a few minutes. If its too dry add some water. |
| 4. | Once cooked, taste and check seasoning. Season accordingly. Serve hot. |
| Note: The sugar and jaggery quantity also depends on how sour the raw mango is. This dish should be sweet and sour in taste. | |
