Sweet And Sour Raw Mango Chutney (rajasthani Kairi Ki Launji)

Sweet and Sour Raw Mango Chutney, also known as Rajasthani Kairi Ki Launji, is a popular and flavorful condiment from the Rajasthani cuisine. This chutney is a perfect blend of tangy raw mangoes, sweet jaggery, and aromatic spices, making it a delightful accompaniment to any Indian meal.

Vegan Gluten Free Condiment Rajasthani Rajasthani Cuisine Chutney Raw Mango
Sweet And Sour Raw Mango Chutney (rajasthani Kairi Ki Launji)

Ingredients

  • 2 raw mangoes, peeled and diced
  • 1 cup jaggery, grated
  • 1/4 cup vegetable oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon nigella seeds (kalonji)
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida (hing)
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt
  • 2 cups water

Instructions

  1. Heat vegetable oil in a pan over medium heat. Add cumin seeds, fennel seeds, nigella seeds, and mustard seeds. Sauté until the seeds crackle.
  2. Stir in the grated jaggery and cook until it melts and caramelizes.
  3. Add the diced raw mangoes, red chili powder, turmeric powder, salt, and water. Mix well and bring to a boil.
  4. Reduce the heat to low and simmer for 20-25 minutes, or until the mangoes are soft and the chutney has thickened.
  5. Let the chutney cool to room temperature before transferring it to a clean, dry jar.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
60 per serving
Carbohydrates
15g
Fat
0g
Protein
0g

Supplies

Pan Stirring spoon Jar for storage

Tools

Stovetop

Serving suggestions

Serve the Sweet and Sour Raw Mango Chutney as a condiment with Indian meals, snacks, or use it as a spread for sandwiches and wraps.

Tips & tricks

For a spicier version, you can add more red chili powder or chopped green chilies while cooking the chutney.

Cost

$5