Raw Mango and Jalapeño Instant Pickle / Launji

Name: Raw Mango and Jalapeño Instant Pickle / Launji
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups peeled raw mango cubes; 1 cup chopped jalapeños; 2 green chillies chopped; 2 pinch asafoetida /hing; 1 teaspoon mustard oil; 1/2 teaspoon methi seeds; 1/2 teaspoon fennel seeds (saunf); 1/4 teaspoon nigella seeds (kalonji); 1 teaspoon coriander powder; 1/2 teaspoon chilli powder or as per the taste; 1/4 teaspoon turmeric powder; 1/4 cup sugar; 1/2 teaspoon salt or to taste

Sanchita Mittal @sm_thechef

Delhi

#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.

Sanchita Mittal @sm_thechef

Saved

Ingredients

15 Minutes

4 servings

2 cupspeeled raw mango cubes
1 cupchopped jalapeños
2green chillies chopped
2 pinchasafoetida /hing
1 teaspoonmustard oil
1/2 teaspoonmethi seeds
1/2 teaspoonfennel seeds (saunf)
1/4 teaspoonnigella seeds (kalonji)
1 teaspooncoriander powder
1/2 teaspoonchilli powder or as per the taste
1/4 teaspoonturmeric powder
1/4 cupsugar
1/2 teaspoonsalt or to taste

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Steps

15 Minutes

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.