Aam Ka Hing Ka Achar

4.17 from 6 votes

An oil free raw mango pickle with a strong taste of asafoetida and red chilies

Prep Time30

Total Time31

Course: Pickles/Achar, Side Dish

Cuisine: Uttar Pradesh Cuisine

Keyword: hing ka achar, Mango, mango pickle, pickle

Servings: servings

Calories: 15kcal

Author: Anjana Chaturvedi

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.

Note-

If you don't want to add jaggary in the pickle then add 1/2 cup of mustard oil .
If making in small quantity then can skip jaggary and oil both.
Use glass or plastic containers only,don't use metal vessels.
Use good quality of strong asafoetida,the quantity of asafoetida depends on the quality of hing.
The size and cut of pieces depends on your choice,you can slice or cube the raw mango.
It may take about a week to 15 days to completely dry the water and to soften the mango pieces.
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.