Kairi ki Launji
by Tarla Dalal
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Added to 55 cookbooks
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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.
- 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.
Nutrient values (Abbrv) per serving
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