Keri Ki Launji

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.
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