Recipe of Award-winning Raw Mango and Jalapeño Instant Pickle / Launji

Hey everyone, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, How to Make Award-winning Raw Mango and Jalapeño Instant Pickle / Launji. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Raw Mango and Jalapeño Instant Pickle / Launji, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Raw Mango and Jalapeño Instant Pickle / Launji delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Raw Mango and Jalapeño Instant Pickle / Launji is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Raw Mango and Jalapeño Instant Pickle / Launji estimated approx 15 Minutes.

To begin with this recipe, we must first prepare a few components. You can cook Raw Mango and Jalapeño Instant Pickle / Launji using 13 ingredients and 8 steps. Here is how you can achieve it.

#RawMango Raw Mango and Jalapeño Pickle /Launji is my innovative version of our humble Rajasthani aam ki launji. It is a quick and easy pickle recipe to tickle your taste buds. It is made by cooking raw mangoes and Jalapeños with readily available spices and spice powders at home. It goes very well with lunch and dinner or any tea time snack It stays fresh for 15 days in the refrigerator.

Ingredients and spices that need to be Get to make Raw Mango and Jalapeño Instant Pickle / Launji:

1. 2 cups peeled raw mango cubes
2. 1 cup chopped jalapeños
3. 2 green chillies chopped
4. 2 pinch asafoetida /hing
5. 1 teaspoon mustard oil
6. 1/2 teaspoon methi seeds
7. 1/2 teaspoon fennel seeds (saunf)
8. 1/4 teaspoon nigella seeds (kalonji)
9. 1 teaspoon coriander powder
10. 1/2 teaspoon chilli powder or as per the taste
11. 1/4 teaspoon turmeric powder
12. 1/4 cup sugar
13. 1/2 teaspoon salt or to taste

Steps to make 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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So that's going to wrap it up for this exceptional food Recipe of Perfect Raw Mango and Jalapeño Instant Pickle / Launji. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!