{
  "type": "article",
  "title": "Tangy-Sweet Raw Mango Lachha Jelly: An Easy Summer Recipe That Stays Fresh for Weeks",
  "summary": "Food blogger Kalpana Sharma shares a simple way to make raw mango (kairi) lachha jelly at home — sweet, tangy, lightly spiced and good for weeks when stored in an airtight jar.",
  "content": "The arrival of summer quietly changes what fills our kitchens. Lemon-and-ginger pickle, karonde ki launji and an assortment of chutneys all find their way to the table this season. Sitting comfortably among these traditional flavours is lachha jelly made from raw mango, a preparation that brings together taste and aroma in one bite. Sweet, tangy and gently spiced, it tends to win over everyone in the family, from young children to elders.\n\nMake It Once, Enjoy It for Weeks\nWhat really sets this recipe apart is how long it lasts. Prepare it once, store it carefully in an airtight jar, and you can keep enjoying it for several weeks. It pairs beautifully with parathas, bread, toast or any light snack. The balance of sweet and sour, lifted by a faint whiff of spices, turns it into a special treat for the warm months. Here is how to make it, following the simple method shared by food blogger Kalpana Sharma.\n\nWhat You Will Need\nAccording to Kalpana Sharma, start by washing 2 to 3 large raw mangoes thoroughly, peeling them, and then grating them. Alongside, keep ready 2 cups of sugar, 2 large cardamoms coarsely crushed, a small piece of cinnamon, one teaspoon of black pepper powder, half a teaspoon of black salt, one teaspoon of plain salt, and the juice of two lemons.\n\nHow to Cook It\nPick a heavy-bottomed kadhai so the mixture cooks evenly. Add the grated raw mango, sugar, cinnamon, large cardamom, plain salt and black salt to the pan and mix everything together well. Now cover the mixture and let it rest for 10 to 15 minutes. In this time the sugar melts and releases its own water, getting the mixture ready to cook.\n\nPlace the kadhai on a low to medium flame and keep stirring continuously so that nothing sticks to the bottom. After a little while the sugar syrup will begin to thicken and the fibres of the mango will start turning transparent — a clear sign that it is cooking just right.\n\nThe Final Touch and Storage\nOnce the syrup reaches a one-string consistency, stir in the black pepper powder and the lemon juice. Cook for just another 1 to 2 minutes, then switch off the flame. Let the jelly cool completely before transferring it into a clean, dry glass jar and sealing it airtight. Your tangy-sweet lachha jelly is now ready for the summer.\n\nWhat this means for you\nWhat this means for you:\n\n• Using cheap, easily available raw mangoes this summer, you can make this jelly at home without any preservatives, and it stays good in an airtight jar for several weeks.\n• From kids' lunchboxes to everyday breakfast, it works as a quick, budget-friendly spread for parathas, bread or toast.",
  "url": "https://trendkia.com/en/food/kachchi-kairi-se-banaen-khatti-mithi-lachchha-jeli-haphton-chalane-vali-yaha-res-464",
  "category": "Food",
  "publishedAt": "2026-06-13",
  "tags": [
    "Kairi Lachha Jelly",
    "Raw Mango Recipe",
    "Summer Recipe",
    "Mango Jelly",
    "Sweet Tangy Jelly",
    "Homemade Recipe",
    "Kalpana Sharma Recipe"
  ],
  "language": "en",
  "site": "TrendKia"
}