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Aam ka Heeng Wala Achar – Mango Pickle with Asafoetida

Aam ka Heeng Wala Achar – Mango Pickle with Asafoetida

Aam ka heeng wala achar is perhaps one of the most simplest and easy to prepare punjabi pickle recipe. These  pickles loaded with spices and super tangy-zingy in taste is everyone’s favorite and takes very less time for the preparations but has longer shelf life. Every meal is just incomplete without pickles.

So, this mango pickle with asafoetida makes a perfect and delightful side assortment to your meals. Try making the pickles after it rains as this improves the taste of the pickle and also gives it a longer shelf life.Try out this raw mango pickle with predominant flavors of asafoetida with this step by step pictures and instructions.

Directions

Getting ready:

Cut off the stalk from the mangoes, peel them and cut out the pulp. Discard the seeds and further chop the mango pulp into small chunks. Place them in a bowl.

mango pickle with asafoetidaMaking:

Add salt and turmeric powder into the mango chunks and mix them thoroughly. Cover and tie the bowl with a clean and dry thin muslin cloth or cling film and keep the bowl under sunlight or in room. You can put the mango chunks in a container as well. Stir the mango chunks thoroughly with a spoon once in 1 or 2 days and within 5 days mango chunks will turn tender.

mango pickle with asafoetida

5 days are over, mango chunks have turned soft. Now place a wok on flame and pour the oil into it. Mustard oil is heated before adding into the pickle to remove the bitterness of the oil. Oil starts to smoke, turn off the flame and allow it to cool down slightly. When the oil cools down a bit, pour it into the mango chunks followed by salt, red chilly powder and asafoetida. Mix all the ingredients really well. Mango pickle with asafoetida is now ready. Now also you can consume the pickle but it will taste more scrumptious after 3 days when the mango chunks will absorb the masala nicely.

mango pickle with asafoetidaServing:

Serve this lip-smacking and mouth-watering mango pickle with asafoetida along with chapatti, parantha, naan or dal-chawal. Store the pickle in any container and relish eating it for about an year. There is no need to add more oil into it because asafoetida is added in large amount which will act as a preservative.

Suggestion

All the utensils i.e. spoons, bowls and wok used for making pickle should be clean and dry. Take plastic or glass container and sterilize it before storing the pickle. Use clean and dry spoon to take out the pickle.

Aam ka Heeng Wala Achar - Mango Pickle with Asafoetidaaam ka heeng wala achar
Author: 
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Raw mangoes – 500 grams
  • Salt – 4 tsp
  • Turmeric powder – 1 tsp
  • Mustard oil - ¼ cup
  • Salt – 1 tsp
  • Red chilly powder – 1 tsp
  • Asafoetida - ¼ tsp
Instructions
  1. Cut off the stalk from the mangoes, peel them and cut out the pulp. Discard the seeds and further chop the mango pulp into small chunks. Place them in a bowl.
  2. Add salt and turmeric powder into the mango chunks and mix them thoroughly. Cover and tie the bowl with a clean and dry thin muslin cloth or cling film and keep the bowl under sunlight or in room. You can put the mango chunks in a container as well. Stir the mango chunks thoroughly with a spoon once in 1 or 2 days and within 5 days mango chunks will turn tender.
  3. days are over, mango chunks have turned soft. Now place a wok on flame and pour the oil into it. Mustard oil is heated before adding into the pickle to remove the bitterness of the oil. Oil starts to smoke, turn off the flame and allow it to cool down slightly. When the oil cools down a bit, pour it into the mango chunks followed by salt, red chilly powder and asafoetida. Mix all the ingredients really well. Mango pickle with asafoetida is now ready. Now also you can consume the pickle but it will taste more scrumptious after 3 days when the mango chunks will absorb the masala nicely.
  4. Serve this lip-smacking and mouth-watering mango pickle with asafoetida along with chapatti, parantha, naan or dal-chawal. Store the pickle in any container and relish eating it for about an year. There is no need to add more oil into it because asafoetida is added in large amount which will act as a preservative.