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

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