Kairi ki Launji
by Tarla Dalal
5/5 stars 100% LIKED IT
1 REVIEW
ALL GOOD
Added to 55 cookbooks
This recipe has been viewed 41884 times
An instant pickle from Rajasthan that tickles your taste buds and perks up any meal with its sweet and sour magic.
Kairi ki Launji is tempered with fennel seeds and nigella seeds that are characteristic of any north India pickle, while sugar and chilli powder gives a sweet spicy taste to the tangy raw mangoes.
This raw mango pickle type chutney can be cooked within minutes and makes an ideal dish to whip up when you are in a hurry.
Serve with parathas or as a side dish to a meal of dal, chawal, roti and subzi.
Main procedure- To make kairi ki launji, heat the oil in a pan, add the fennel seeds, nigella seeds and mango pieces and sauté for 2 minutes.
- Add the coriander powder, chilli powder, turmeric powder, sugar and salt with 4 tablespoon of water. Stir and simmer till the sugar has dissolved.
- Allow to cool completely.
- Store refrigerated for up to 4 days.
Other Related Recipes
Accompaniments
Nutrient values (Abbrv) per serving
Energy | 78 cal |
Protein | 0.1 g |
Carbohydrates | 11.2 g |
Fiber | 0.4 g |
Fat | 3.8 g |
Cholesterol | 0 mg |
Sodium | 0.4 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe