Main ingredients: 

Keri ki launji (Raw mango’s pickle or chutney) is a famous delicacy from Indian state – Rajasthan. People in India love to have it especially during summers. It is spicy and it is sweet, that’s why it is sometimes considered as a pickle and sometimes, chutney! 

The deadly combo of raw mangoes along with spices, salt, sugar and chilli powders is a lip-smacking dish. You can have it with Indian breads like roti or paratha.

For Indian, mangoes in summer season are like heaven on earth kind of feeling. So anything made of mangoes is definitely delicious. Even if we forget the people and just talk about mango as a fruit alone, it is one of the most resourceful fruits in the world.

The reason why I said this is because you can make wide range of dishes from mango that includes chutneys, snacks, beverages, pickle, and a whole lot of desserts too. Like my previous recipes, this one is also an easy one! The ingredients are basic and can be found in any common household.

Apart from that, green mango used in making this dish has some amazing health benefits.

No hard rules! This is one of the most flexible recipes…

This is a great thing about keri ki launji that there are no hard steps or rules to make this recipe. You are free to tweak the amount of ingredients that are being used in the dish as per your likings.

For example – you can alter the amount of red chilli powder that you like to have in the dish so that it is not too much spicy. You can also play with the amount of jaggery in the dish. You can also opt to not add water if you want to make it dry.

See! The possibilities are numerous. Therefore, it is called one of the most flexible recipes available.

Now, let’s look at the process of making Keri ki launji

First of all, you need to peel the green mangoes and then cut them all into slices.

Step #1 – Preparation of Achaari Masala

Take a pan and put one tablespoon oil in it. Then add 1 tablespoon cumin, ½ fenugreek seed, 1 teaspoon fennel and ¼ teaspoon kalaunji (kalinda) and cook it for some time. This will result in achaari masala. Add ½ teaspoon heeng onto it. Keep the flame low during this process.

Step #2 – Adding spices and raw mangoes (Keri)

Now we will be adding the spices into it. First add 1 teaspoon red chilli powder and ½ teaspoon turmeric and mix it well. Add some water to it while mixing. Put one bowl of jaggery to it and mix it all again. Finally, you have to add the raw mangoes (keri) to this mixture and salt as per your preference and cook it.

Once you are satisfied with the mixture, add one cup of water to it and mix it again, then leave it for at least five minutes for better results.

That’s all! You’re done… Great job.

The above dish can stay fresh and edible for as long as 20 days if properly stored and refrigerated.  

Happy Cooking!



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