As soon as the summer season arrives, the fragrance of raw mango starts permeating in every kitchen. If you also want to make something which is sour as well as sweet in taste and can be prepared quickly, then this pickle of jaggery and raw mango is perfect for you. It does not take much time to make and if stored properly it does not spoil for months. Let us know the easy recipe of this wonderful sweet and sour pickle, which will increase the taste of your food manifold.
Ingredients to make Mango Launji
Raw mango one kg, jaggery one kg, cumin 1 tsp, nigella seeds 1 tsp, dry red chilli 4, roasted cumin powder 1 tsp, red chilli powder half tsp, salt one tsp, cooking oil 2 tbsp
How to make Mango Launji
- First step: To make sweet and sour mango pickle with jaggery, first wash one kilogram of raw mango in water.
- Second step: Now, cut all the mangoes into two pieces and then cut all the mangoes into small pieces.
- Third step: Now turn on the gas and add two spoons of oil in it. When the oil becomes hot, add cumin seeds, nigella seeds, dry red chillies and bay leaves.
- Fourth step: When these spices start crackling, add chopped mango pieces to it. Now, stir the mango well.
- Fifth step: When the mango starts melting slightly, add roasted cumin powder, red chilli powder, salt and one kg jaggery to it and slow down the flame and cover it.
- Sixth step: After ten minutes, when the jaggery melts completely, mix it well again.
- Seventh step: Switch off the gas after the stipulated time. Keep the hot sour sweet mango pickle in an air tight container.
- Eighth Step: To keep it safe for months even without refrigerator, protect it from moisture and keep it in an airtight jar. If you keep this pickle in the refrigerator, it can easily last for more than a month.
SK Sharma is a content writer who writes on news, entertainment, and lifestyle topics. She has over four years of experience and is known for conveying information in simple and clear language.
