Oil-Free Aam Aur Hing Ka Achar (Mango & Hing Pickle) is a unique blend of health and taste.

mango pickle
mango pickle
Oil Free Mango & Hing Pickle (Hing Ka Achar)

 

Oil-Free Mango & Hing Pickle or say ‘Hing Ka Achar’ is a pickle of its own kind. 

It is spicy, aromatic and the best thing is that it is oil-free. Made with just salt and 2 spices – red chilli powder and asafoetida, that’s it. You see mangoes and chillies in this pickle but the fragrant yet invisible asafoetida dominates the moment you open the jar.

Have this pickle with matthi or poori, paratha etc.

 

How To Make

 

Ratio Of Ingredients

For every 1 kg of raw mangoes (peeled and cut), use 60 gm salt and 4 gm asafoetida. Red chilli is 20 gm for every 1 kg but that you can adjust as per your preferences.

 

 

Step By Step Recipe

Oil Free Mango & Hing Pickle (Hing Ka Achar)

 

 

Oil Free Mango & Hing Pickle (Hing Ka Achar)

 

 

Oil Free Mango & Hing Pickle (Hing Ka Achar)

 

Oil Free Mango & Hing Pickle (Hing Ka Achar)

Tips

  1. Mango & Hing pickle, that has become very old can be turned into a very good digestive ‘çhuran’. Dry it in sunlight for a day or two. When dried completely, grind it into a fine powder. Use this in your veggies or as a digestive churan.
  2. Do not throw the discarded seeds of raw mangoes. Put them in your aluminium pressure cooker or cast iron kadhai. Add water and give it a boil. And there you have sparkling clean utensils.

 

FAQs

What precautions I should take while making this pickle?

 

Pickle Or Medicine?

 

How is it Different From Usual Mango Pickles?

Mango & Hing pickle is different from other mango pickles in many aspects.

 

What is the Shelf Life of this pickle?

The shelf life of this pickle, like all other pickles, is more than 6 months or maybe up to a year. But we prefer to make this in small lots only. This is because the consumption is less because of fewer family members and as you will understand today’s generation is not very fond of pickles. And then as season changes, we like to have other pickles also.

 

How This Pickle Stays Without Oil?

If you are wondering what keeps this pickle lasting long then let me share that salt as well asafoetida, both are preservatives. That is why slightly more salt is added but once the pickle is ready the salt gets perfectly balanced with the tanginess of mangoes.

 

Type Of Raw Mango Used?

As for all the mango pickles, Ramkela is supposedly the best breed of raw mangoes for making pickles. I have used that only. Sorry, forgot to take pics of it. Ask your vegetable vendor for this breed and he will easily understand and bring it for you.

 

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Hing ka Achar

Prep Time 50 mins
14 hrs

Ingredients
  

  • 1 kg Raw Mangoes
  • 5 Teaspoon or as per taste Salt
  • 1 Teaspoon Red Chilli Powder
  • 3/4 Teaspoon Asafoetida powdered

Instructions
 

  • Wash raw mangoes. Pat them dry. Peel mangoes and chop it into thin slices/pieces. It is ideally chopped into thin slices.
  • Add salt, mix nicely.
  • Cover it with a plate or cloth and leave it overnight.
  • By morning, mangoes along with salt release lots of juices (water).
  • Now, squeeze raw mangoes, leaving the water in the bowl.
  • Spread squeezed raw mangoes on a plate lined with a cloth.
  • Collect te water in an airtight container. Do not leave it open.
  • Let the mangoes dry in sunlight or under the fan for 3 to 4 hours. Do not dry for long else the pickle will turn out dry only without any aroma of hing.
  • Once dried little, take the raw mangoes in a bowl. Add red chilli powder and asafoetida. Mix everything, preferably with hands.
  • Add the reserved water.
  • It will now be moist and this is how it should be. Fill this pickle in a glass bottle and leave it in sunlight for 4 to 5 days till mangoes get soft. Shake it daily.

Notes

  1. Some people just peel, chop raw mangoes. Mix salt, red chilli powder, and asafoetida and keep the jar in the refrigerator. You can make like this also but then remember that you need to keep it in the refrigerator.
  2. Use red chilli powder as per your liking.
  3. The quantity of asafoetida depends on its quality. You should feel its aroma once you add it to raw mangoes.
  4. Use Kashmiri red chilli powder for the beautiful colour. Of course, adjust chillies as per your taste. As it is not a preservative but just for taste.
  5. Tips
    • Mango & hing pickle, that has become very old can be turned into a very good digestive 'çhuran'. Dry it in sunlight for a day or two. When dried completely, grind it into a fine powder. Use this in your veggies or as a digestive churan.
    • Do not throw the discarded seeds of raw mangoes. Put them in your aluminium pressure cooker or cast iron kadhai. Add water and give it a boil. And there you have sparkling clean utensils.
Keyword Hing ka Achar, Mango Pickle recipe

 

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