Raw Mango tangy Pickle (Launji)

Peel and cut the raw mangoes in long pieces. Take out the seed. Heat oil in pan.

Add onion seeds, fenugreek seeds and fennel seeds and let them splitter. Add the raw mango pieces and sauté for 5 mins. Add all spices and mix well.

Add the Jaggery and 1/2 cup of water and mix well. Cover and cook until all water absorbed. Tangy khatti mithi raw mango launji is ready to eat. It goes well with roti. Keep it into the fridge and you can have it for 7 days.