Go Back

Hing ka Achar

Prep Time 50 mins
14 hrs


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


  • 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.


  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