Recipe / Desi Thursdays

Keri Ki Launji

Method:

(Sweet, raw mango relish tempered with nigella, fennel and mustard seeds)
Makes 1 kg mango relish.


Thoroughly wash, peel, pit and slice the mangoes to about one inch lengths. Warm the mustard oil, on medium heat in a heavy bottomed pan. Add the whole spices (cumin, mustard, fennel and nigella seeds, peppercorns and red chillies) and temper until the seeds stop crackling. Add the sliced mangoes and stir-fry them for a few minutes. Add the turmeric and red chilli powders and stir well. Now add sugar and water and simmer the mixture till the mangoes are tender and the mixture thick, without any water separating from it. Check for seasoning and add lime juice or vinegar to taste. Cool and store in an airtight glass jar. Keeps well for up to 2-3 months at room temperature.
Serve as a relish with your main meal.


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