Name: Heeng Pickle (Heeng Ka Achaar) recipe by Parul Bansal at BetterButter
Prep time: 240 min
Cook time: 15 min
Total time: 255 min
Yield: 10
Ingredients: Raw mangoes - 31/2 kg; Asafoetida (heeng) - 20 grams; Salt - 600 grams; Red chilli (coarsely ground) - 6 tablespoons

ABOUT Heeng Pickle (Heeng Ka Achaar) RECIPE

I bet...it is the most yummy and easy pickle you ever taste. You can never forget its havenly taste.With the benegits of heeng it is good to digest food.You can make it with only four ingredients and even on a rainy day .Its shelf life is one or two years.

Ingredients Serving: 10

Raw mangoes - 31/2 kg
Asafoetida (heeng) - 20 grams
Salt - 600 grams
Red chilli (coarsely ground) - 6 tablespoons

Instructions

Wash the mangoes properly and dry with a clean cloth. Peel and cut into pieces.
Keep mangoes in sunlight for 2-3 hours or under a fan till dry.
After 3 hours put mangoes in a wide container and add heeng, salt and red chilli in it. Mix properly. You can increase or decrease the quantity of chilli according to taste and colour.
Keep the pickle in a plastic or glass container. After 15 days it will be ready to eat. It will stay good for one or two years.

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