Raw Mango and Jalapeño Instant Pickle / Launji
Raw Mango and Jalapeño Instant Pickle / Launji

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, raw mango and jalapeño instant pickle / launji. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Raw Mango and Jalapeño Instant Pickle / Launji is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Raw Mango and Jalapeño Instant Pickle / Launji is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook raw mango and jalapeño instant pickle / launji using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Raw Mango and Jalapeño Instant Pickle / Launji:
  1. Prepare 2 cups peeled raw mango cubes
  2. Make ready 1 cup chopped jalapeños
  3. Make ready 2 green chillies chopped
  4. Take 2 pinch asafoetida /hing
  5. Make ready 1 teaspoon mustard oil
  6. Prepare 1/2 teaspoon methi seeds
  7. Prepare 1/2 teaspoon fennel seeds (saunf)
  8. Get 1/4 teaspoon nigella seeds (kalonji)
  9. Get 1 teaspoon coriander powder
  10. Make ready 1/2 teaspoon chilli powder or as per the taste
  11. Make ready 1/4 teaspoon turmeric powder
  12. Take 1/4 cup sugar
  13. Make ready 1/2 teaspoon salt or to taste
Steps to make Raw Mango and Jalapeño Instant Pickle / Launji:
  1. Heat oil in a pan, add methi seeds, fennel seeds, asafoetida and nigella seeds and sauté on a medium flame for a few seconds.
  2. Add the green chillies, jalapeños and raw mango cubes, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  3. Add coriander powder, chilli powder, turmeric powder and salt.
  4. Mix well and add 1/4 cup of water cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  5. Add sugar and mix well, switch off the flame when sugar dissolves.
  6. Allow the launji to cool completely.
  7. Once cooled, serve as condiments with lunch or dinner.
  8. You can also store in an air-tight container and refrigerate for 15 days and consume as and when required.

So that is going to wrap it up with this exceptional food raw mango and jalapeño instant pickle / launji recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!