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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way 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 unique. This is gonna smell and look delicious.

Raw Mango and Jalapeño Instant Pickle / Launji is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Raw Mango and Jalapeño Instant Pickle / Launji is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must 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 it.

The ingredients needed to make Raw Mango and Jalapeño Instant Pickle / Launji:
  1. Get 2 cups peeled raw mango cubes
  2. Make ready 1 cup chopped jalapeños
  3. Prepare 2 green chillies chopped
  4. Take 2 pinch asafoetida /hing
  5. Get 1 teaspoon mustard oil
  6. Take 1/2 teaspoon methi seeds
  7. Take 1/2 teaspoon fennel seeds (saunf)
  8. Prepare 1/4 teaspoon nigella seeds (kalonji)
  9. Get 1 teaspoon coriander powder
  10. Take 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. Prepare 1/2 teaspoon salt or to taste
Instructions 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’s going to wrap this up for this special food raw mango and jalapeño instant pickle / launji recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!