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Kairi ki Launji (Sweet & Sour Mango Chutney)

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Khati mithi Kairi ki launji and Aam Panna is a must for me at least once when the summer starts and when we get those fresh unripe green mangoes or kairi.  Kairi ki Launji is a sweet and sour chutney made from unripe mangoes. It is enjoyed as a side with some rotis.

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Mangoes is native to India and Southeast Asia. It is the King of fruits in India. I remember waiting for this fruit for the whole year and then relishing it to the core. 

There are so many different varieties of mangoes available and each has its distinct taste and use. For example, Alphonso mangoes are typically used to make Aamras. Kesar is a close cousin for this too. 

As loved as the ripe fruit is, the unripe mango or the Kairi is equally loved. It is used in so many different recipes. Different types of achar (pickle) with oil and without oil are made. Murabba, chunda, etc are commonly made in bulk for the whole year using this nutritious fruit.

Close up look of Sweet & Sour Mango chutney, with tangy mango pieces clearly seen

Every summer my mom makes chunda and different pickles and we relish it as a spread on our roti or simply with dal and rice. There are so many varieties and every household will have so many different recipes of various pickles and chunda.

Raw mango helps protect your body from heat and dehydration and gives you an energy boost. Aam Panna, sweet and sour drink is made using raw mangoes which helps your body cool down. It is a refreshing drink to beat the scorching summers.

Few more Mango Recipes on my blog

Raw mango for Launji

For today’s recipe of Kairi ki launji we use small varieties of Kairi or raw mangoes. When you pick the raw mango, try to pick the firm ones. They will be kaccha i.e. unripe and would be the best for this launji. Also once you get them, try to make it as soon as possible, as, in hot weather, the kairi will ripe. 

Recipe of Aam ki Launji

The recipe is simple starting with a tadka along with green chilies and ripe mango cut into pieces. I like to add the seed to this launji as well as it too has all the good nutrients and I like to suck on this seed juice. Childhood memories. But yes you can skip it if you do not want to add the seed.

Water is then added and the mixture is allowed to simmer. This helps the kairi to cook and the flavours to be absorbed. I have used Jaggery as a sweetener here instead of white sugar, but you can use sugar too. The colour of my Launji is a bit dark due to the use of dark brown Jaggery.

Simmer the gravy until you get a thick consistency. Adjust the jaggery and salt as per taste. I also like to add green chilies in this to give it a spicy zing but it is completely optional.

Kairi ki launji being presented in 2 rectangular bowls and 1 circular with 2 big sizes and 1 small size Kairi or raw mango in the background

Storing the Chutney

This launji stays good for 7-10 days in the fridge in hot climates and for more like 15-20 days in the fridge in cooler climates.

Here is the recipe for Kairi ki Launji:

Close up look of Sweet & Sour Mango chutney, with tangy mango pieces clearly seen

Kairi ki Launji (Sweet & Sour Mango Chutney)

Kairi ki Launji is a sweet and sour chutney made from unripe mango during summers to be relished as a side with some hot rotis.
5 from 4 votes
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Course: Condiments
Cuisine: Indian, North Indian
Keyword: Chutney, Jaggery, Mango
Prep Time: 10 minutes
Cook Time: 20 minutes
Author: Renu Agrawal-Dongre



  • 3 medium size Kairi / UnRipe Mango
  • 1 teaspoon Cumin Seeds (Jeera)
  • 1/4 teaspoon Asafoetida (Hing)
  • 1 inch freshly grated Turmeric / 1 teaspoon Turmeric Powder (Haldi)
  • 3-4 green chillies chopped
  • 1/2 teaspoon Fenugreek Seeds (Methi Dana)
  • 1 teaspoon Oil
  • 1/4 Cup Grated or chopped Jaggery (Gud)
  • 1.5 – 2 Cups Water
  • Salt to taste


  • Wash and wipe the Mango nicely.
  • Cut the mango into 1 cm cubes or as desired (one can cut lengthwise too).
    Raw mango cut into small cubes and green chilly into small pieces
  • Careful not to cut the seed. Do not discard the seed if you are using it for Launji.
  • In a pot/wok add oil.
  • Once the oil is heated, add asafoetida and cumin seeds.
    The tadka of oil, asafoetida and cumin seeds
  • Once the cumin seeds crackle, add fenugreek seeds and grated turmeric Let it sizzle for 30 seconds.
  • If using turmeric powder add it now and then that add the green chillies, cut Mango and the seed.
    Raw Mango added to the tadka
  • Add 1.5 cups of water, salt and bring the mixture to a boil.
    Water added to the mixture
  • Once you get a boil let this simmer on medium stirring in between.
    Raw mango cooked slowly with water and spices
  • You should cook until the mango is done. It will take around 10-15 minutes.
  • Adjust the consistency by adding more water if desired.
  • The mango is done, when you press one of the pieces and it breaks off with a slight pressure of your finger.
    The raw mango is done cooking and is soft
  • Add Jaggery and simmer until the jaggery is mixed thoroughly.
    Jaggery being added to Launji
  • Let it cool and keep refrigerated in a jar or a clean covered container.
    The final launji, the sweet and sour chutney
  • One can enjoy this hot or cold with some roti.


  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • One can use White Sugar or Brown Sugar too instead of Jaggery
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Kairi ki Launji is a sweet and sour chutney made from unripe mango during summers to be relished as a side with some hot rotis.

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