Learn how to make authentic Rajasthani Raw Mango Launji with this easy recipe. A perfect sweet and tangy summer side dish made with kairi, spices, and jaggery or sugar.
A perfect summer treat from Rajasthan! This sweet, tangy, and spicy Raw Mango Launji (Keri ki Launji) is incredibly delicious and acts as a natural shield against summer heatstrokes. Made with raw mangoes, fennel seeds, and a blend of aromatic spices, it's so flavorful that you won't even need another curry to finish your meal.
Check off ingredients as you gather them.
Preparation: Peel the raw mangoes and cut them into long slices or small pieces as per your preference. Grind the onion and garlic together to make a smooth paste.
Tempering: Heat oil in a pan or kadhai. Add fennel seeds (saunf) and let them splutter. Once they turn light brown, add the prepared onion-garlic paste and sauté on low-medium heat until it turns golden brown.
Cook the Spices: Add turmeric powder, red chili powder, and coriander powder to the pan. Sauté the spices on low heat until the oil starts separating from the masala. Pour in water as required to make a gravy and bring it to a boil.
Add Mango and Sweetener: Once the gravy starts boiling, add the chopped raw mango pieces. Along with it, add the sugar (or jaggery) and salt. Mix everything together gently.
Simmer and Cook: Cover the pan with a lid and let it cook on low heat for 3-4 minutes. Stir occasionally. Cook until the mango pieces become soft and tender, and the gravy thickens to your desired consistency. Be careful not to overcook or mash the mangoes.
Garnish and Serve: Turn off the flame and garnish with freshly chopped coriander leaves. Your delicious, tangy, and sweet Keri ki Launji is ready to be served!
Traditional Rajasthani Keri Ki Launji is a delightful blend of sweet, tangy, and mildly spicy flavors. Raw mangoes provide the signature tartness, while sugar or jaggery balances the taste beautifully. For the best texture, cook the mango pieces just until tender so they retain their shape. This launji pairs perfectly with parathas, poori, dal-baati, khichdi, or any traditional Rajasthani meal.
Choose firm, slightly sour raw mangoes for the most authentic flavor. Adjust the amount of sugar or jaggery depending on the tartness of the mangoes. Avoid overcooking, as the mango pieces should remain intact rather than turning mushy. Once cooled, store the launji in an airtight glass container in the refrigerator for up to a week.
Yes, absolutely! Jaggery (Gur) is a traditional and healthier alternative to sugar. It gives the Launji a beautiful rich dark color and a lovely rustic flavor.
You can easily store this Launji in an airtight container in the refrigerator for 3 to 4 days.
Fennel seeds are essential for Launji as they provide a distinct sweet aroma and cooling properties that perfectly balance the heat of the spices and the sourness of raw mangoes.
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25+ Years Cooking Legacy
Born into the traditional food culture of Haryana and married into the rich cultural heritage of Shekhawati, Savita Shekhawat shares generations-old family recipes, hand-ground spice traditions, and home-tested cooking methods with modern kitchens.
Her recipes combine authentic Indian flavors with clear, step-by-step guidance, helping home cooks recreate traditional dishes with confidence.
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