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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, raw mango and jalapeño instant pickle / launji. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Raw Mango and Jalapeño Instant Pickle / Launji is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Raw Mango and Jalapeño Instant Pickle / Launji is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Raw Mango and Jalapeño Instant Pickle / Launji:
  1. Make ready 2 cups peeled raw mango cubes
  2. Prepare 1 cup chopped jalapeños
  3. Prepare 2 green chillies chopped
  4. Prepare 2 pinch asafoetida /hing
  5. Take 1 teaspoon mustard oil
  6. Make ready 1/2 teaspoon methi seeds
  7. Take 1/2 teaspoon fennel seeds (saunf)
  8. Make ready 1/4 teaspoon nigella seeds (kalonji)
  9. Prepare 1 teaspoon coriander powder
  10. Make ready 1/2 teaspoon chilli powder or as per the taste
  11. Prepare 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 this up with this special food raw mango and jalapeño instant pickle / launji recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!