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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


  • Wok/Pot


  • 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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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu