Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, raw mango and jalapeño instant pickle / launji. It is one of my favorites. For mine, I will 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 well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Raw Mango and Jalapeño Instant Pickle / Launji is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. 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. Get 2 cups peeled raw mango cubes
2. Take 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. Make ready 1/2 teaspoon methi seeds
7. Prepare 1/2 teaspoon fennel seeds (saunf)
8. Get 1/4 teaspoon nigella seeds (kalonji)
9. Prepare 1 teaspoon coriander powder
10. Prepare 1/2 teaspoon chilli powder or as per the taste
11. Prepare 1/4 teaspoon turmeric powder
12. Get 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. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!