Aam Ka Hing Wala Achar

An oil free raw mango pickle with a strong taste of asafoetida and red chilies

Summer season is incomplete with out making few batches of our favorite pickles and preserves.Mango pickle tops the list as it every ones favorite and easily and reasonably available during summers.There are so many types of mango pickle made with slight difference in each recipes.I regularly makes Punjabi mango pickle ,Gujarti mango pickle ,Marwari special- kabuli chana and Aam ka achar  and a quick one-Instant mango chili pickle .The sweet mango pickle – Aam ki Launji is the favorite of my daughters so its a must make during the season.

If done properly this aam ka hing wala achar stays very well for minimum a year or till it lasts .You have to take care about choosing good quality of raw mangoes, adding the right amount of salt and adding good quality of strong hing in it and then sun cook it till the extra water content evaporates from it.At the end you have thick gravy left in it not the watery liquid.

As we have not added added any oil so water content or less salt can spoil this pickle .But if you want to make it in small quantity then its quite simple -no need to keep it in sun for a week,just marinate the mango pieces in salt and turmeric for a day and then mix asafoetida,chili powder,little oil and jaggary /sugar and enjoy it.

If you want to make khatta metha pickle then add jaggary . If you prefer a sour pickle then skip adding jaggary and just add 1/2 cup  of mustard oil.

Aam Ka Hing Ka Achar An oil free raw mango pickle with a strong taste of asafoetida and red chilies

• CoursePickles/Achar
• CuisineNorth Indian Cuisine

Prep Time

30minutes

Cook Time

1week

Prep Time 30minutes

Cook Time 1week

Ingredients

• 2kgs Raw mangoes
• 125gms salt
• 2tsp Turmeric Powder / Haldi Powder
• 1tsp Red Chilli powder / Laal mirch powder
• 1tsp Kashmiri Chilli Powder
• 3/4tsp Asafoetida / Hing powder
• 1/2cup Mustard Oil / Sarso ka tel
• 250gms Jaggary / Gud
• 3tbsp Mustard Oil / Sarso ka teloptional

Instructions

1. wash and wipe mangoes very well.
2. Peel raw mangoes and then make slices or cubes as per your choice.
3. Take the raw mango pieces in a glass or plastic container and mix with salt and turmeric.
4. Now cover the container with a lid and keep in sunlight for about a week .
5. When raw mango pieces become tender and the water syrup become quite thick then add asafoetida,oil,chili powder and jaggary.
6. Mix it well and start using after 2-3 days.

Recipe Notes

Note-

1. If you don't want to add jaggary in the pickle then add 1/2 cup of mustard oil .
2. Use glass or plastic containers only,don't use metal vessels.
3. Use good quality of strong asafoetida,the quantity of asafoetida depends on the quality of hing.
4. The size and cut of pieces depends on your choice.
5. It may take about a week to 15 days to completely dry the water and to soften the mango pieces.
6. Kashmiri chili powder is added to give a bright red color to the pickle but you can use only normal red chili powder instead of using both.

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