Home / Pickle & Chutney / Heeng ka Achar | Mango Pickle With Asafoetida

Heeng ka Achar | Mango Pickle With Asafoetida

Ingredients: 5 kg raw mango, peeled and chopped 500 g red chili flakes (kuti lal mirch) 850 g salt (safed namak) 500 g sugar (chini) 12 g heeng Methods: Wash all the chopped raw mangoes. Spread them on large cotton clothe for drying up all the water from the mangoes. Please make sure it should not contain a single drop of water. Add salt in mangoes and mix well in a large bowl. Cover the bowl with a lid or plate and keep them in a sun light for 2 days. Mix and stir well once in a day for…

User Rating: Be the first one !

mango_pickle_in_heeng

Ingredients:

  • 5 kg raw mango, peeled and chopped
  • 500 g red chili flakes (kuti lal mirch)
  • 850 g salt (safed namak)
  • 500 g sugar (chini)
  • 12 g heeng

Methods:

  1. Wash all the chopped raw mangoes. Spread them on large cotton clothe for drying up all the water from the mangoes. Please make sure it should not contain a single drop of water.
  2. Add salt in mangoes and mix well in a large bowl. Cover the bowl with a lid or plate and keep them in a sun light for 2 days. Mix and stir well once in a day for every 2 days.
  3. On 3 rd day, add all the other spices and mix well.
  4. Transfer the pickle in a tight glass container. And keep the container in the sunlight for 10 days.
  5. Now no need to mix and stir the pickle.
  6. After 10 days, heeng ka achar (mango pickle with asafetida) is ready to use.

Check Also

Sweet & Sour Date Chutney

Sweet & Sour Date Chutney Recipe | Khajoor ki Chutney

  Sweet & Sour Date Chutney Recipe – The sweet and sour taste of the …

Leave a Reply

Your email address will not be published. Required fields are marked *