Friday, November 23, 2012

Mango Pickle with Asafoetida/ Aam Ka Heeng Ka Achar

Ok! I know I am very late to post this recipe because summers have already passed away. But I cannot wait for 6 months to post this recipe because this recipe is superb and tasty. Its Mango Pickle with Asafoetida/ Aam ka heeng ka achar. Please do try this next summers :) Its very healthy and improves digestion. Its no oil mango pickle


Raw mango (peeled and cut long thinly sliced)- 2 kg
Mustard oil - 6 tbsp
Hing (asafoetida) grind - 2 tablespoon
Turmeric powder - 2 tablespoon
Red chilli powder - 2 1/2 tablespoon

Mustard/sarso/rai- 1/4 teaspoon
Fennel seeds/saunf-1/2 teaspoon
Salt - to taste


  1. Place the mango pieces, under the sun for 4 to 5 hours.
  2. Now mix well salt and turmeric powder and mango pieces.
  3. Take, a clean dry glass or plastic container, put the mango pieces in it, out if the sun"s heat is strong for 3 to 4 days.
  4. After 3 to 4 days, add red chilli powder and hing and mix well.
  5. Heat mustard oil, add saung and rai and let it crackle.Let it completely cool and add the mango pickle and mix.
  6. Hing mango pickle is ready, you can start eating it.


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