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Mango & Asafoetida Pickle

Anu Singh
180 minutes
Prep Time
0 minutes
Cook Time
10 People
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ABOUT Mango & Asafoetida Pickle RECIPE

This is a popular pickle of northern indian household. It is known as 'hing wala achaar'.

Recipe Tags

  • Pickling
  • Veg
  • Easy
  • Dinner Party
  • UP
  • Accompaniment
  • Vegan

Ingredients Serving: 10

  1. Raw mangoes - 6 and a half kg (preferably ram kela variety (if this is not available, any other variety can be used)
  2. Asafoetida - 100 gm
  3. Red chilli powder - 400 gm
  4. Salt - 750 gm


  1. Peel all the mangoes and discard it's seeds. From 6 and a half kg mangoes after peeling and removing its seeds we will get approximately 5 kg mangoes pulp.
  2. Cut the mango into long pieces. In a bowl add all the ingredients and mix well.
  3. Put all the contents of the bowl into a jar. Cover and Keep this jar in sunlight for at least 20 to 25 days.
  4. Enjoy with paratha, roti, rice or any other kind of bread. It tastes yum with mathri too.

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