Heeng ka Achar (हींग का अचार) is an aromatic, tangy and spicy pickle that is prepared with raw mangoes and flavored with heeng. This is a perfect way to preserve raw mangoes. This pickle needs less ingredients in comparison of other pickles. When you open the jar, the aroma of heeng and raw mango will please you. It is very easy and simple recipe to make. The mango slices are coated with salt, chilli powder and hing.
To keep it last long, add salt and heeng in good amount as they work as preservative. If done properly then this hing ka achar stays easily for minimum a year or till it lasts. For 1 kg raw mango use approx. 100 gm. salt. It has no preservative like vinegar so keep the raw mango pieces in direct sunlight till all the moisture evaporates.
As good quantity of Hing is added in this pickle, it is also very good for digestion. This lip-smacking achar goes well with almost anything. You can serve with any type of paratha, mathari, namakpare or poori. It can be also served with roti, dal and rice as a side dish.
1 cup salt
¼ tsp. Heeng
1 tsp. Red chilli powder
2 tsp. Haldi (turmeric powder)
1 tbsp. Mustard oil
Add salt and mix. Keep for 8-10 hours or leave it overnight. Mango will release its juice when comes in contact with salt.
Next morning squeeze mango slices and spread on a clean cloth. Keep them in direct sunlight for whole day so that they can dry completely.
Do not throw its juice. Add heeng, red chilli powder, haldi and mustard oil in juice and mix well.
When all the slices will dry completely, add them in their reserved juice. Mix properly and transfer into a clean and dry jar.
After 5-6 days, mango slices will soak its juice and become soft. The pickle is ready to serve after 10-12 days.
Serve with your favourite paratha.
To keep it last long, add salt and heeng in good amount as they work as preservative. If done properly then this hing ka achar stays easily for minimum a year or till it lasts. For 1 kg raw mango use approx. 100 gm. salt. It has no preservative like vinegar so keep the raw mango pieces in direct sunlight till all the moisture evaporates.
As good quantity of Hing is added in this pickle, it is also very good for digestion. This lip-smacking achar goes well with almost anything. You can serve with any type of paratha, mathari, namakpare or poori. It can be also served with roti, dal and rice as a side dish.
Ingredients:
2 kg. Raw Mango1 cup salt
¼ tsp. Heeng
1 tsp. Red chilli powder
2 tsp. Haldi (turmeric powder)
1 tbsp. Mustard oil
Instructions;
Wash and pat dry raw mangoes. Peel and chop into thin slices.
Add salt and mix. Keep for 8-10 hours or leave it overnight. Mango will release its juice when comes in contact with salt.
Next morning squeeze mango slices and spread on a clean cloth. Keep them in direct sunlight for whole day so that they can dry completely.
Do not throw its juice. Add heeng, red chilli powder, haldi and mustard oil in juice and mix well.
When all the slices will dry completely, add them in their reserved juice. Mix properly and transfer into a clean and dry jar.
After 5-6 days, mango slices will soak its juice and become soft. The pickle is ready to serve after 10-12 days.
Serve with your favourite paratha.
Tips:
- Use good quality of heeng which is full of aroma.
- You can also grate the raw mangoes instead of slicing them.
- The quantity of heeng depends on its quality.
- Dry mango slices completely and there should be no moisture.
Try other pickle varieties:
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