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

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, raw mango and jalapeño instant pickle / launji. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Raw Mango and Jalapeño Instant Pickle / Launji is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Raw Mango and Jalapeño Instant Pickle / Launji is something which I have loved my whole life. They are fine and they look fantastic.

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

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. Take 1 teaspoon mustard oil
  6. Take 1/2 teaspoon methi seeds
  7. Get 1/2 teaspoon fennel seeds (saunf)
  8. Take 1/4 teaspoon nigella seeds (kalonji)
  9. Prepare 1 teaspoon coriander powder
  10. Take 1/2 teaspoon chilli powder or as per the taste
  11. Take 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.

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