on Apr 24, 2019, Updated Jul 14, 2024 Food connects the dots of life like nothing else. As you all know by now, my parents are great cooks and love their time spent in kitchen. While growing up, my mom’s pickles were much sought after and she made sure to make huge variety every year. With the onset of summers, when the tangy raw mangoes started to show up, she would buy a good amount and turned them into pickles, chutneys, murabbas and jams of all sorts. This hing ka achar is one of her signature recipes which is still remembered by many of my childhood friends who came home to savour it with homemade mathri or namakpare. The unique feature of this pickle is that it’s made with no oil and have a very strong flavour and aroma of hing or asafoetida. The mango slices are doused with lot’s of salt, chilli powder and hing and these ingredients preserves it from rotting. So without wasting any time, I am going to share the treasured recipe of this Mango Hing Pickle with you all. Make it this summers and enjoy the whole year. I am so sure that you are going to love it. You might also like Aamras Rajasthani Aam ka Achar
Step by Step Recipe
Wash the mango and wipe them with a kitchen cloth. Peel the mangoes and cut them into thin slices. Spread the mango slices on a clean cloth and let them dry for 2-3 hours. Mix all the ingredients in a bowl. Transfer the pickle to clean glass jars and keep in strong sun for 3-4 days. Bring the jars inside and keep them for another 10-12 days. The pickle is ready to serve after 12-15 days of making. It can be stored for up to a year at room temperature.
