The quick and easy pickle that tickles your palate.
Raw Mango Launji is a famous traditional recipe from Rajasthan. Sweet and tangy it can be made with many varieties of raw mango.
This recipe I learned from my aunt(Chachi).We live in common city, and very often she sends me this.It’s my favorite.So I decided to try it in my kitchen , and I am really glad that I nailed the similar taste.
3 raw mangoes
1/2 tbsp oil (You can use mustard oil too)
Pinch of Asafoetida
1 /4Cup jaggery or sugar
1/4 tsp mustard seeds
1/4 tsp fennel seeds
1/4 tsp coriander Seeds
1/4 tsp fenugreek seeds
1/4 tsp nigella seeds (kalonji)
1/4 tsp turmeric powder
1/4 tsp red chili powder
Salt to taste
- Cut the Mangoes into big slices. Heat a pan with oil, and add mustard seeds, fennel seeds, and coriander seeds, asafoetida, and nigella seeds.
- After the seeds splutter, add the sliced mangoes to it.Add jaggery or sugar and simmer the mango pieces for 10-15 minutes till the pieces of mango become soft and the gravy becomes thick.
- Add turmeric powder, and red chili powder and mix well. This can be served hot as well as refrigerated and used over the week.
- Allow the launji to cool completely. Once cooled, serve or store in an air-tight container and refrigerate.
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