Keri ki Launji

Keri ki launji or raw mango launji is a very popular north Indian recipe, prepared during summers using raw mangoes or kachchi keri. Today I am preparing this yummy khatti meethi keri ki launji or keri ki launji in typically Rajasthani style. In Jodhpur (Rajasthan) this aam ki lonji is prepared in methi (fenugreek seeds) using sugar or jaggery. This keri ki lonji recipe has a unique tangy and sweet taste of kachcha mango or kachchi keri which can make any dull meal full of fun. Its khatta meetha taste is liked by everyone and goes very well with chapatti, poori or any curry. This Rajasthani special khatti meethi keri ki launji is, more or less, an instant keri pickle which is sweet and sour in taste. Once prepared this aam ki sabzi can be stored in refrigerator for weeks. And thus in this hot summer this cold sabzi gives a soothing effect while eating. Preserving this sweet keri jam / pickle strengthen the aroma and flavors of the ingredients and thus with each passing day you get the most of it, in each spoonful and in each bite. In Rajasthan keri ki methiwali launji is specially prepared during marriages and other such occasions.

Raw mango or kachcha aam / keri is green in colour and is easily available during summers. Raw mango / keri is tangy in taste and is storehouse of nutrients. In hot summers they act as a wonderful cooling agent and helps dealing with heatstroke. They help in restoring the loss of body fluid due to heat and thus helps in maintaining the right fluid balance in body. It helps in controlling blood pressure and reduces the risk of heart attack. It improves digestion and helps in boosting body immunity.

You may also like : Keri Gunde ka instant Achar Recipe , Kamrakh ka Achar Recipe

So let’s quickly see how to prepare keri ki launji / khatti meethi keri ki launji ….

  • Fenugreek seeds (Methi dana) – ¼ cup
  • Raw Mango (Keri) – 250 gms
  • Sugar – ½ cup
  • Fennel Seeds (Saunf) – 1 tsp
  • Cumin Seeds (Zeera) – ½ tsp
  • Asafetida (Hing) – ¼ tsp
  • Oil – ¼ cup
  • Red Chili Powder – 1.5 tsp
  • Coriander Powder (Dhania Powder) – ½ tsp
  • Turmeric Powder (Haldi Powder) – ¼ tsp
  • Salt – as per taste


  1. In a sauce pan add fenugreek seeds and 1 and half cup of water and place it on stove.
  2. Let it come to a boil.
  3. Once it comes to a boil, reduce the heat to low and let it cook for 1-2 minutes more.
  4. Stir occasionally.
  5. Turn off the heat after 2 minutes and let the methi dana sit covered in hot water for 10-15 minutes.
  6. After 15 minutes strain the boiled fenugreek seeds in a strainer and wash it 1-2 times with fresh water.
  7. While washing take care that the boiled fenugreek seeds should not break otherwise the broken seeds will make the launji bitter.
  8. Keep it aside.
  9. Wash and cut the keri into medium size pieces. You can leave the seed but I keep it as few of my family members like it in the lonji.
  10. In a bowl add red chili powder, coriander powder, turmeric powder and salt.
  11. Add little water in the spices and make a smooth paste. Keep the spice paste aside.
  12. In a sauce pan pour oil and let it heat a little. Do not over heat the oil.
  13. When the oil gets warm add fennel seeds, cumin seeds and asafetida in it.
  14. Cook the baghar for few seconds, then pour the spice paste into it and cook it for about 30 seconds on high flame.
  15. Now add keri and boiled methi into it and give a mix.
  16. Reduce the heat to medium.
  17. Cover the pan and cook lonji until keries are fully done.
  18. Keep stirring few times in between.
  19. Once the keri is cooked add sugar and again cook it on high heat until sugar gets dissolve.
  20. If you wish you can also add grated jaggery instead of sugar in the lonji.
  21. Always add sugar when keri is completely cooked, as once the sugar goes in the cooking process will stop and the keri will not cook further.
  22. When the sugar get dissolves, reduce the heat to medium and cook the lonji for few minutes.
  23. The liquid will thicken as the lonji cools down.
  24. Turn off the heat and let it come to room temperature.
  25. Do not cover the hot lonji.
  26. Once the lonji cools completely store it in refrigerator and use as required.
  27. It stays fresh for many days in refrigerator. Infact the lonji gets more flavorful with each passing day.

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