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Aam aur Hing ka Achar – A Pickle at its Tangy Best

Hing ka Achar Recipe (Mango Hing Pickle Recipe) Without Oil, Vegan

How to make Hing ka Achar Recipe (Mango Hing Pickle Recipe) Without Oil, Vegan (Step by Step)

Hing ka Achar Recipe (Mango Hing Pickle Recipe) Without Oil, Vegan – Mango & Asafoetida Pickle or Aam aur Hing ka Achar is the perhaps simplest raw mango pickle made in Punjabi households.

A meal on an Indian table is usually considered incomplete without a spicy pickle to go with it. So this raw mango and asafoetida pickle makes a delightful addition and can make any meal wholesome. Traditionally an Indian meal platter is incomplete without serving a Pickle.

Asafoetida or Hing for Pickles

Although it is called Hing ka achaar, this aam aur hing ka achar recipe really makes a green or raw mango pickle made with green mangoes that are picked before their stones harden.

That is not to belittle the role of asafoetida in this pickle, for the magical quality it gets would be impossible without hing.

It’s the simplest pickle to make and can be eaten daily with your meals. There are no substitutes for the Mango and the Hing. No other sour fruit or vegetable would do. And the quality of the hing is really important too.

Hing or asafoetida is a hard resinous gum, greyish-white when fresh, darkening with age to yellow, red and eventually brown. It is sold commonly as a fine yellow powder, sometimes crystalline or granulated.

Mango & Asafoetida Pickle or Aam aur Hing ka Achar Recipe

Your aam aur hing ka achar is ready

The big advantage of this kind of pickle is that it is Instant. You can prepare and consume it immediately. It will keep good in the fridge for a few days.

For maturing, aam aur hing ka achar takes just two days to mature and you can start smacking your lips as soon as you pop that lid off.

The process of making this spicy, tangy mango and asafoetida (hing) pickle is fairly simple and you’ll be done before you even get to know it. Shopping for mangoes may take you the longest time. :)

Asafoetida or hing – 2 gm

The best part of hing ka achar or pickle is that it’s a digestive due to healing properties of asafoetida or hing. Plus, it is towards the healthier side since it doesn’t use any oil at all.

Loaded with a strong flavour of hing and made with no oil, this Hing ka Achar or Mango Hing Pickle is a prized recipe. Read more about the health benefits of pickles.

Snappy to make and delicious to eat. Enjoy it happily with your family.

Indications for making Mango & Asafoetida Pickle or Aam aur Hing ka Achar Recipe

  • Preparation Time: 10 minutes
  • Cooking time: 5 Minutes for assembling and 2 days for maturing
  • Cooking Gizmos: 250-gram bottle for storing pickle
  • Servings: Will make one bottle

This hing ka achar is without oil and just four ingredients are used in this procedure. You can prepare it in minimum time, ingredients and efforts. I always make this pickle whenever green raw mangoes are available.

I love its prominent asafoetida flavour. And the best part is that it is oil-free and stays good in the fridge for a week easily.

Your Aam aur Hing ka Achar is ready
Print

Hing ka Achar Recipe (Mango Hing Pickle Recipe) Without Oil, Vegan

Hing ka Achar Recipe (Mango Hing Pickle Recipe) Without Oil, Vegan pickle lasts more than a year, getting progressively better with age and goes with just about anything from khichdi and kadhi rice to mathi and parathas.
Course Condiment, Pickle
Cuisine Indian, Punjabi
Diet Vegan, Vegetarian
Keyword Aam aur Hing Ka Achar, Hing Ka Achar, Hing Ka Achar Recipe, Mango & Asafoetida Pickle, Mango Hing Ka Achar
Prep Time 5 minutes
Maturing Time 2 days
Total Time 2 days 5 minutes
Servings 250 grams
Calories 55kcal
Author Sumit Malhotra

Ingredients

  • 200 gram Raw Mango
  • 1/4 Teaspoon Asafoetida Hing
  • 1 Teaspoon Salt
  • 1.5 Teaspoon Red Chilli Powder

Instructions

  • Clean and dry the mango.
  • Peel off the green skin and reserve for some delicious Dhaniye Pudina ki Chutney or Mint Coriander Chutney.
  • Separate mango flesh from the seed, cut into small pieces and place in the bottle.
  • Mix salt, red chilli powder and asafoetida (hing).
  • Pour from the top and seal the lid.
  • Mix really well and keep it in the sun for two days and your pickle is ready to be served.

Notes

If done properly then this aam aur hing ka achar stays easily for minimum a year or till it lasts. And, “lasts” depends on your consumption.
You have to take care of choosing good quality of raw mangoes, adding the right amount of salt and adding good quality of strong hing in it.
You have to care while aam aur hing ka achar sun cooks till the extra water content evaporates from it. In the end, you have thick gravy left in it not the watery liquid.

FINALLY, TO SUM IT UP

Your aam aur hing ka achar is ready

Hing ka Achar Recipe (Mango Hing Pickle Recipe) Without Oil, Vegan – Mango & Asafoetida Pickle or Aam aur Hing ka Achar is the perhaps simplest raw mango pickle made in Punjabi households.

A meal on an Indian table is usually considered incomplete without a spicy pickle to go with it. So this raw mango and asafoetida pickle makes a delightful addition and can make any meal wholesome.

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