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

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive 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 well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Raw Mango and Jalapeño Instant Pickle / Launji is something which I have loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Raw Mango and Jalapeño Instant Pickle / Launji:
  1. Prepare 2 cups peeled raw mango cubes
  2. Take 1 cup chopped jalapeños
  3. Prepare 2 green chillies chopped
  4. Make ready 2 pinch asafoetida /hing
  5. Make ready 1 teaspoon mustard oil
  6. Prepare 1/2 teaspoon methi seeds
  7. Make ready 1/2 teaspoon fennel seeds (saunf)
  8. Make ready 1/4 teaspoon nigella seeds (kalonji)
  9. Make ready 1 teaspoon coriander powder
  10. Prepare 1/2 teaspoon chilli powder or as per the taste
  11. Make ready 1/4 teaspoon turmeric powder
  12. Prepare 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 is going to wrap it up for this exceptional food raw mango and jalapeño instant pickle / launji recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more 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!