Hing wala aam ka achar/mango pickle with asafoetida Recipe

Cooking Directions

• STEP 1.Wash and dry the raw mangoes thoroughly. Cut them into small pieces and remove the seeds.
• STEP 2.In a mixing bowl, add the mango pieces, salt, red chili powder, turmeric powder, fenugreek seeds, mustard seeds, asafoetida, and oil. Mix well to combine all the ingredients.
• STEP 3.Transfer the mixture to a sterilized glass jar and close the lid tightly. Keep the jar in a cool and dry place for at least a week to allow the flavors to develop.
• STEP 4.Shake the jar every day to ensure the spices are evenly distributed. After a week, the pickle will be ready to consume.
• STEP 5.Store the pickle in the refrigerator to extend its shelf life. Serve the hing wala aam ka achar as a condiment with your favorite Indian dishes.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best flavor.
• Sterilize the glass jar by washing it with hot water and drying it thoroughly before using.
• Make sure to use clean and dry utensils while preparing the pickle to prevent spoilage.
• Adjust the amount of red chili powder according to your spice preference.
• Allow the pickle to mature for a longer time for a more intense flavor.

Storage and Serving

• Store the pickle in a clean and airtight glass jar in the refrigerator.
• Serve the pickle as a condiment with rice, roti, paratha, or any Indian meal.
• Use a clean and dry spoon to take out the pickle from the jar to prevent contamination.
• The pickle can be stored for several months if refrigerated properly.