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We all relish eating mango pickle and it is prepared with numerous styles.
Today we are making mango launji with oil which tastes super scrumptious.
Let’s start with the procedure of making Mango Launji.
Start with chopping the mangoes for making the launji.
Remove the stalk from the mangoes
we have thoroughly rinsed the mangoes and pat dried them for 6 to 7 hours.
Now let us chop the mangoes.
Cut out the pulp from mango like this.
Cut down the pulp from mangoes, as much as possible and discard the seed.
Further cut down the biggher mango chunks to 3 to 4 pieces.
Don't keep the chunks to big as we ofen take pickle in less quantity.
Likewise cut rest of the mangoes as well.
Let us now prepare the spices for making the launji.
Roast the fennel seeds a little and then grind them coarsely.
Just roast the fennel seeds for a minute so that there is no change in the color.
Keep stirring constantly.
After sauteing the fennel seeds for a minutes, transfer them to a plate and then grind coarselly.
Now roast the fenugreek seeds and keep them whole.
Roast while stirring constantly.
Fenugreek seeds are roasted as well, take them out in a seperate plate.
Now grind the fennels seeds coarsely.
Let us now prepare launji.
Heat a wok and add oil to it.
Now heat the oil until it reaches smoky point.
The oil is sufficiently hot, now add mango chunks to the oil.
Stir and let the mango cook in hot oil for few minutes.
Cook the mangoes for 2 minutes while stirring constantly to make them little tender.
We have cooked the mangoes for a minute or so, now mix spices to it.
Add coarsely ground fennel seeds, roasted fenugreek seeds, turmeric powder, red chilly powder, whole dry red chillies, salt, asafoetida and mix everything really and continue cooking the mangoes for 2 more minutes.
We have cooked the mangoes for 2 to 3 minutes and they have turned tender.
Mango chunks are nicely coated with the spices, pickle is now done and ready.
Turn off the flame and transfer the pickle to a plate.
Mango launji with oil is ready
Super yummy pickle is ready and this pickle taste delicious after 3 days when all the spices are absorbed in the mango chunks.
Rinse the container to be used for storing the pickle with boiling wate, dry under sunlight or in oven in case there is no sunlight.
There should not be any kind of moisture in the container.
Fill this pickle in the container and stir it once in a day for three consecutive days as the spices settle to the bottom of the container.
Pickle is now ready to serve.
To increase the shelf life of pickle, heat some mustard oil and then let it cool down a little.
Add enough oil in the pickle that it remains submerged nicely.
Use clean and dry spoon to take out the pickle from container.
This mango launji with oil keeps good for up to 1 year.
Really delicious and yummy mango launji with oil is ready.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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