Instant Sweet Mango Pickle/ Launji

Name: Instant Sweet Mango Pickle/ Launji
Total time: 600 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups peeled raw mango cubes; 2 green chillies chopped; 2 pinch asafoetida /hing; 1 teaspoon mustard oil; 1/2 teaspoon methi seeds / fenugreek seeds; 1/2 teaspoon fennel seeds (saunf); 1/4 teaspoon nigella seeds (kalonji); 1 teaspoon coriander powder; 1/2 teaspoon or as per the taste chilli powder; 1/4 teaspoon turmeric powder; 1/2 cup sugar; 1/2 teaspoon or to taste salt

Sanchita Mittal @sm_thechef

Delhi

#goldenapron
#post8
#mangomango
This is a rajasthani quick and easy pickle recipe to tickle your taste buds. It is made by cooking raw mangoes 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

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Ingredients

10 minutes

6 servings

2 cupspeeled raw mango cubes
2green chillies chopped
2 pinchasafoetida /hing
1 teaspoonmustard oil
1/2 teaspoonmethi seeds / fenugreek seeds
1/2 teaspoonfennel seeds (saunf)
1/4 teaspoonnigella seeds (kalonji)
1 teaspooncoriander powder
1/2 teaspoon or as per the tastechilli powder
1/4 teaspoonturmeric powder
1/2 cupsugar
1/2 teaspoon or to tastesalt

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Steps

10 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 and raw mango cubes, coriander powder, red chilli powder, turmeric powder, salt and 1/4 cup of water.
3

Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
4

Add sugar and mix well, switch off the flame when sugar has dissolved and the mixture has thickened.
5

Allow the cooked mixture to cool completely.
6

Once cooled, serve as condiments with lunch or dinner.
You can also store in an air-tight container and refrigerate