Heeng Ka Achar (Mango Asafoetida Pickle) is an age old pickle made in Indian homes. It’s a very basic pickle requiring only four ingredients and it’s really easy to make. This is one of those pickles that you will never find in stores.
| Preparation Time: | 40 minutes |
| Servings: | – |
| Difficulty: | Easy |
Ingredients
| Raw mangoes | 1 kg |
| Salt | 200 gm |
| Heeng (asafoetida powder) | 10 gm |
| Red chilli powder | 50 gm |
Method
- Wash mangoes thoroughly and dry them completely with a piece of cloth. Mangoes should be young and tart.
- Peel the mangoes to remove the green part completely.
- Grate the mangoes coarsely.
- Add salt, asafoetida powder, red chilli powder and mix.
- Pour the mixture in a clean, dry jar and store in a dry place.
- Heeng Ka Achar (Mango Asafoetida Pickle) will be ready in about 3 weeks.
- Store it in pantry and enjoy with Stuffed Aloo Paranthas or Stuffed Gobhi Paranthas.
Notes
- You can blend Heeng Pickle with fresh mint and coriander leaves for a delicious fresh chutney.
- Heeng is also known as hing or asafoetida.
- Heeng is one of the best spices to reduce flatulence. Add it to all the dals and vegetables (beans, cauliflower etc.) known for flatulence.
Summary
Recipe Name
Heeng Ka Achar (Mango Asafoetida Pickle)
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 5 Review(s)
Thanx a lot for this recipe. I had had it once at a neighbours place, when I was little… and since then I’ve asked a lot of people if they knew how to make this achaar. No one knew… 🙁
But now, cuz of you, I can make it on my own!!! 😀