If you're looking for Raw Mango and Jalapeño Instant Pickle / Launji recipe, look no further! We provide you only the perfect Raw Mango and Jalapeño Instant Pickle / Launji recipe here. We also have wide variety of recipes to try.

Cooking may be one of the earliest abilities on the planet. That does not suggest that there are any kind of restrictions to the understanding offered for the chef thinking about increasing his/her abilities. Also the finest chefs, also experts, can constantly locate new recipes, techniques and methods to improve their kitchen area abilities, so lets try this Raw Mango and Jalapeño Instant Pickle / Launji recipe, we hope you like it.

You need to prepare peeled raw mango cubes.
Provide chopped jalapeños.
Prepare green chillies chopped.
Prepare asafoetida /hing.
You need to prepare mustard oil.
Prepare methi seeds.
Prepare fennel seeds (saunf).
Provide nigella seeds (kalonji).
You need to prepare coriander powder.
Provide chilli powder or as per the taste.
You need turmeric powder.
You need sugar.
Use salt or to taste.

To begin making Aam Ki Launji Pickle Recipe, wash and wipe the mango, cut into wedges and set aside. Heat a pan with oil on medium heat, to this add the cumin seeds, fenugreek seeds, fennel seeds and allow them to sizzle. raw-mango-launji-sabzi-chutney-instant-pickle-recipe. Find this Pin and more on Jams, Preserves, Pickles and Chutneys by Melissa Loh. Mango Chunda is made in Gujarat by grating raw mango, whereas in Uttar pradesh and Rajasthan Raw Mango Launji is prepared in summers.

Heat oil in a pan, add methi seeds, fennel seeds, asafoetida and nigella seeds and sauté on a medium flame for a few seconds..
Add the green chillies, jalapeños and raw mango cubes, mix well and cook on a medium flame for 2 minutes, while stirring continuously..
Add coriander powder, chilli powder, turmeric powder and salt..
Mix well and add 1/4 cup of water cook on a medium flame for 2 to 3 minutes, while stirring occasionally..
Add sugar and mix well, switch off the flame when sugar dissolves..
Allow the launji to cool completely..
Once cooled, serve as condiments with lunch or dinner..
You can also store in an air-tight container and refrigerate for 15 days and consume as and when required..

You can pack this recipe with parantha is your kid'ss tiffin. So lets start our preparation for making Raw Mango Launji. Cook till the mango becomes tender. An Indian relish made by cooking raw mangoes and jaggery. It goes great with everyday Indian meals like dal rice, khichdi, parathas and many more.

A fantastic, home-cooked dish is the kind of thing everyone bear in mind. Using these Raw Mango and Jalapeño Instant Pickle / Launji recipe to improve your cooking coincides as an athlete who keeps training-- the a lot more you do it, the better you get, find out as much as you can around cooking. The more recipe you have, the much better your dishes will taste.

If you find this Raw Mango and Jalapeño Instant Pickle / Launji recipe valuable please share it to your close friends or family, thank you and good luck.