Raw Mango tangy Pickle (Launji)

Name: Raw Mango tangy Pickle (Launji)
Total time: 900 s
Cuisine: Indian
Ingredients: 250 grams raw mangoes; 1 tsp kalonji (onion seeds); 1 tsp fenugreek seeds (methi dana); 1 tsp fennel seeds (saunf); 100 grams jaggery; 1/2 tsp turmeric powder; 1/2 tsp coriander powder; 1 tbsp oil; to taste Salt

Rashmi Kapil Garg @rashmigrwl9

#goldenapron3
#achaar
Summer is the season of mangoes and raw mangoes. So do try this season khatti mithi tangy kacche aam ki launji ( kairi ki launji).

Rashmi Kapil Garg @rashmigrwl9

#goldenapron3
#achaar
Summer is the season of mangoes and raw mangoes. So do try this season khatti mithi tangy kacche aam ki launji ( kairi ki launji).

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Ingredients

15 mins

250 gramsraw mangoes
1 tspkalonji (onion seeds)
1 tspfenugreek seeds (methi dana)
1 tspfennel seeds (saunf)
100 gramsjaggery
1/2 tspturmeric powder
1/2 tspcoriander powder
1 tbspoil
to tasteSalt

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Steps

15 mins

1

Peel and cut the raw mangoes in long pieces. Take out the seed. Heat oil in pan.
2

Add onion seeds, fenugreek seeds and fennel seeds and let them splitter. Add the raw mango pieces and sauté for 5 mins. Add all spices and mix well.
3

Add the Jaggery and 1/2 cup of water and mix well. Cover and cook until all water absorbed. Tangy khatti mithi raw mango launji is ready to eat. It goes well with roti. Keep it into the fridge and you can have it for 7 days.