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.
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.
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.