Indian cuisine · Salads & Mezze

Kairi ki Launji

Sweet-and-sour green mango chutney, simmered with fennel, nigella and jaggery to a syrupy consistency.

Ingredients · for 4 servings

• 3 green mangoes
• 150 g brown sugar
• 3 tbsp mustard oil
• 1 tsp fennel seeds
• 1 tbsp nigella seeds
• 1/2 tsp turmeric
• 1 tsp chili powder
• 1 tsp cumin seeds
• 1 pinch asafoetida (hing)
• 250 ml water
• salt

Instructions

1. Peel the green mangoes, remove the firm flesh from the pit and cut into wedges of about 2 cm.
2. Heat mustard oil in a wide pot until it lightly smokes, then take off the heat and let cool for 1 min. — this removes its harshness.
3. Add asafoetida, fennel seeds, nigella seeds and cumin to the oil and roast for 30 sec. over medium heat until the seeds pop and turn fragrant.
4. Add the mango wedges, turmeric, chili powder and 1 tsp salt, stir briefly, pour in the water and simmer covered for 10 min. until tender.
5. Stir in the brown sugar and cook uncovered for another 10–12 min. until the mango turns glossy and the syrup drips thickly from the spoon.
6. Let cool completely, fill into a clean jar and serve with poori, paratha or dal — kept in the fridge the chutney keeps for two weeks.