Heeng-wala Aam ka Achaar | Mango - Asafoetida pickle

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A delicious pickle with sour mango taste interspersed with a mellow and garlicky fragrance of Asafoetida. Undescribable to those who haven't tried this smacking flavourful pickle yet - definitely must try!

Preparation Time: 4 hours

Preservation Time: 4-5days

Storage Instructions: Room temperature, away from heat and direct sunlight

Ingredients:

Raw Mango - 500 gms

Asafoetida 1tsp

Salt and red chilly powder to taste

Recipe:

1. Wash and dry the mangoes. Then peel and slice into 1-inch pieces.

2. Add a little salt and keep in sunlight for about 4-5 hrs on a clean muslin cloth.

3. When the mangoes are dried add the rest of salt, red chilly powder and asafoetida. Mix well.

4. Transfer the pickle to a clean and dry glass jar.

5. Keep it in sunlight for about 2-3 hours daily for 4-5 days. If there is no sunlight, then keep it in a warm place and it will be ready in a week.

Enjoy year long with dal chawal or your favourite curries!