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You are here: Home / Pickles / Hing ka Achar Recipe, How To Make Aam Ka Hing Wala Achar

Hing ka Achar Recipe, How To Make Aam Ka Hing Wala Achar

2016-05-25 by Anjana Chaturvedi

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Hing ka achar- An very popular,delicious ,oil free raw mango pickle with a strong taste of asafoetida and red chilies

Hing Ka Achar- Summer season is incomplete with out making few batches of our favourite pickles and preserves.Mango pickle tops the list as it is every ones favourite and easily available and reasonably priced during summer season.There are so many types of mango pickles made with slight difference in each recipes.

If done properly then this aam ka hing ka achar stays easily for minimum a year or till it lasts .You have to take care about choosing good quality of raw mangoes, adding the right amount of salt and adding good quality of strong hing in it and then sun cook it till the extra water content evaporates from it.At the end you have thick gravy left in it not the watery liquid.

As we have not added any oil in this hing ka achar so too much water or less salt can spoil this pickle .But if you want to make it in small quantity then its quite simple -no need to keep it in sun for a week,just marinate the mango pieces in salt and turmeric for a day and then mix asafoetida,chili powder,little oil and jaggary /sugar and enjoy it.

If you want to make khatta metha pickle then add jaggary . If you prefer a sour pickle then skip adding jaggary and just add 1/2 cup  of mustard oil.

If you love making pickles then do try these-

  • Punjabi mango pickle ,
  • Gujarti mango pickle 
  • kabuli chana and Aam ka achar  
  • Digestive lemon Pickle
  • Stuffed Red Chili Pickle
  • Instant Hing Ka Achar

hing ka achar

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aam ka hing wala achar
Print Recipe
4.17 from 6 votes

Aam Ka Hing Ka Achar

An oil free raw mango pickle with a strong taste of asafoetida and red chilies
Prep Time30 mins
Total Time31 mins
Course: Pickles/Achar, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: hing ka achar, Mango, mango pickle, pickle
Servings: 250 servings
Calories: 15kcal
Author: Anjana Chaturvedi

Ingredients

  • 2 kgs Raw Mango / Kachcha Aam
  • 125 gms Salt / Namak
  • 2 tsp Turmeric Powder / Haldi Powder
  • 2 tsp Red Chilli powder / Laal mirch powder
  • 2 tbp Kashmiri Chilli Powder
  • 3/4 tsp Asafoetida / Hing powder
  • 1/2 cup Mustard Oil / Sarso ka tel
  • 250 gms Jaggary / Gud *
  • 3 tbsp Mustard Oil / Sarso ka tel optional

Instructions

  • wash and wipe mangoes very well.
  • Peel raw mangoes and then make slices or cubes as per your choice.
  • Take the raw mango pieces in a glass or plastic container and mix with salt ,turmeric and 3 tbsp oil
  • Now cover the container with a lid and keep in sunlight for about a week .
  • When raw mango pieces become tender and the water syrup becomes quite thick then add asafoetida, 1/2 cup oil,chili powder and jaggary. (If making in small quantity then can skip adding oil )
  • Mix it well and keep in sunlight for 2 days and start using after 2-3 days.

Notes

Note-
  1. If you don't want to add jaggary in the pickle then add 1/2 cup of mustard oil .
  2. If making in small quantity then can skip jaggary and oil both.
  3. Use glass or plastic containers only,don't use metal vessels.
  4. Use good quality of strong asafoetida,the quantity of asafoetida depends on the quality of hing.
  5. The size and cut of pieces depends on your choice,you can slice or cube the raw mango.
  6. It may take about a week to 15 days to completely dry the water and to soften the mango pieces.
  7. Kashmiri chili powder is added to give a bright red colour to the pickle but you can use only normal red chili powder instead of using both.

Nutrition

Serving: 10g | Calories: 15kcal | Carbohydrates: 2g | Protein: 0.05g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 195mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 3.3mg | Calcium: 3mg | Iron: 0.2mg

Filed Under: Pickles, Travel food, Uttar Pradesh Cuisine Tagged With: aaam, aam, achar, chatpata, hing, hing ka achar, Indian, Mango, No onion garlic recipe, oil, Pickle, preserve, raw, raw mango, spicy, summer, zero

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Comments

  1. Shazia says

    2017-05-29 at

    Can I use any other oil in place of mustard oil??
    If using mustard oil than raw oil or smoked oil??
    Thanks in advance.

    • anjanaskc says

      2017-05-29 at

      I prefer to use mustard oil in pickles, first smoke the oil and then let it come to room temperature before adding in the pickle .But if you want to avoid adding Mustard oil then can add any vegetable oil

  2. Aparna Datt says

    2017-05-11 at

    You have mentioned oil in two places ? What are the stages at which this is added ?

    • anjanaskc says

      2017-05-13 at

      Hi Aparna
      I have updated the post ,please check

  3. indian veg recipes says

    2016-05-30 at

    since, dis is aam season, i eager to prepare and taste this dis

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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