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KAIRI KI LAUNJI

rupal.anand's picture
Ingredients
  Peeled and cubed raw mango 1 Cup (16 tbs)
  Fennel seeds 1⁄2 Teaspoon (saunf)
  Nigella seeds 1⁄4 Teaspoon (kalonji)
  Coriander powder 3 Teaspoon (dhania)
  Chilli powder 1 Teaspoon
  Turmeric powder 1⁄4 Teaspoon (haldi)
  Sugar 1⁄3 Cup (5.33 tbs)
  Oil 2 Tablespoon
  Salt To Taste
Directions

Method
1.Heat the oil in a pan, add the fennel seeds, nigella seeds and mango pieces and sauté for 2 minutes.
2.Add the coriander powder, chilli powder, turmeric powder, sugar and salt with 4 tablespoon of water. Stir and simmer till the sugar has dissolved.
3.Allow to cool completely.
4.Store refrigerated for up to 4 days.

Recipe Summary

Cuisine: 
Indian
Restriction: 
Vegetarian
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2
Story
An instant pickle from Rajasthan that perks up any meal with its sweet 'n sour magic.
Subtitle: 
KAIRI KI LAUNJI

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Average: 4.9 (2 votes)

2 Comments

Ganesh.Dutta's picture
Rajasthani dishes are famous for its spicy flavor.This pickle recipe is wonderful that is showing the real taste of Rajasthani food. Thanks for sharing this nice pickle recipe.
rupal.anand's picture
thanks dear...being a rajasthani we used to make this dish...and i thought i also share this with my all food lover friends.... thanks for all valuable comments Rupal Anand