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.
