Keri Ki Launjee/ A Raw Mango Preserve

Keri Ki Launjee

I love mangoes both raw and ripe mangoes so when I picked up the book of Marwari Vegetarian cooking by Sanjeev Kapoor I jumped with joy. Valli announced MAngo Mania  as a theme. Finally all my pictures will have a draft. This is a cause for celebration!!

Since, I had Marwari neighbours as a kid, this was an opportunity to re- explore old tastes, revive old memories. The process was started by Vaishali I plan to continue…

This Keri ki Launjee is made using unripe mangoes which are good to beat the dessert heat.  This preserve, a sweet pickle can be preserved for a long time.

Keri Ki Launjee

Recipe Source: Sanjeev Kapoor

Ingredients:

• 1 kg raw mangoes
• 3 tblspn mustard oil( I used rice bran)
• ¾ tsp methi/ fenugreek seeds
• 4 tsp  saunf/fennel seeds
• ½ tsp kalonji/onion seeds
• 1 tsp dhania/ coriander powder
• 1 tsp red chilli powder
• ½ tsp haldi/turmeric powder
• Salt to taste
• 1 ¼ cup jaggery

 Method:

• Peel the mangoes, cut lengthwise the mangoes. remove seeds.
• Heat oil in a kadhai add methi seeds and sauté till they change colour.
• Add the saunf  seeds, onion seeds, coriander, chilli and turmeric powder and salt.
• Add the mangoes and sauté for 5 minutes.
• Add the jaggery and ½ cup water. Bring to boil.
• Cover and simmer stirring occasionally for 7-8 minutes
• Remove and set aside to cool.
• Store in glass bottles when cold.

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