How to make Kairi Ki Launjee - Sweet and sour raw mango relish - a favourite of the Marwaris.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Raw mangoes (कच्चे आम), Jaggery (gur) (गुड़)

Cuisine : Rajasthani

Course : Pickles, Jams and Chutneys

Kairi Ki Launjee Recipe Card

Kairi Ki Launjee

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

For more recipes related to Kairi Ki Launjee checkout Andhra Avakkai, Instant Mango Pickle, Aam Launji, Chhunda . You can also find more Pickles, Jams and Chutneys recipes like Ginger Chutney, Cucumber Achaar, Red Chilli Garlic Chutney, Karela Ka Achar.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Kairi Ki Launjee Recipe

  • Raw mangoes 1 kilogram

  • Jaggery (gur) grated 1 1/4 cups

  • Fenugreek seeds (methi dana) 3/4 teaspoon

  • Fennel seeds (saunf) 4 teaspoons

  • Onion seeds (kalonji) 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Mustard oil 3 tablespoons


Step 1

Peel the mangoes, cut lengthwise into quarters and remove the kernel. Heat oil in a kadai to smoking point. Reduce to medium heat, add methi dana and sauté till it begins to change colour.

Step 2

Add saunf, kalonji, coriander powder, red chilli powder, turmeric powder and salt. Stir, add mangoes and stir for five minutes. Add jaggery and half cup of water.

Step 3

Bring to a boil, cover and simmer, stirring occasionally, for seven to eight minutes. Remove and cool. Store in sterilized bottles.