Hing ka Achar (Mango Hing Pickle) No Oil, Vegan

4.75 from 4 votes

Loaded with strong flavour of hing and made with no oil, this Hing ka Achar or Mango Hing Pickle is a treasured recipe of mine. Do try it this summers while raw mangoes are here. Here is how to make it.

Hing ka Achar served in a bowl.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Food connects the dots of life like nothing else. As you all know by now, my parents are great cooks and love their time spent in kitchen.

While growing up, my mom’s pickles were much sought after and she made sure to make huge variety every year.

With the onset of summers, when the tangy raw mangoes started to show up, she would buy a good amount and turned them into pickles, chutneys, murabbas and jams of all sorts.

This hing ka achar is one of her signature recipes which is still remembered by many of my childhood friends who came home to savour it with homemade mathri or namakpare.

The unique feature of this pickle is that it’s made with no oil and have a very strong flavour and aroma of hing or asafoetida.

The mango slices are doused with lot’s of salt, chilli powder and hing and these ingredients preserves it from rotting.

So without wasting any time, I am going to share the treasured recipe of this Mango Hing Pickle with you all. Make it this summers and enjoy the whole year. I am so sure that you are going to love it.

You might also like

Avakaya (Andhra Style Mango Pickle)

Aamras

Rajasthani Aam ka Achar

Step by Step Recipe

Wash the mango and wipe them with a kitchen cloth. Peel the mangoes and cut them into thin slices. Spread the mango slices on a clean cloth and let them dry for 2-3 hours.

Raw mango cut into slices.

Mix all the ingredients in a bowl.

All ingredients mixed in a bowl.
Mixed pickle.

Transfer the pickle to clean glass jars and keep in strong sun for 3-4 days. Bring the jars inside and keep them for another 10-12 days. The pickle is ready to serve after 12-15 days of making.

It can be stored for up to a year at room temperature.

Pickle jar kept in sun.
Loaded with strong flavour of hing and made with no oil, this Hing ka Achar or Mango Hing Pickle is a treasured recipe of mine.
4.75 from 4 votes

Hing ka Achar Recipe

Loaded with strong flavour of hing and made with no oil, this Hing ka Achar or Mango Hing Pickle is a treasured recipe of mine.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 40 people

Ingredients 

  • 2.5 kg Raw Mango
  • ½ kg Salt
  • 50 g Hing
  • 200 g Kashmiri Red Chilli Powder
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Wash the mango and wipe them with a kitchen cloth.
  • Peel the mangoes and cut them into thin slices.
  • Spread the mango slices on a clean cloth and let them dry for 2-3 hours.
  • Mix all the ingredients in a bowl.
  • Transfer the pickle in clean glass jars and keep in strong sun for 3-4 days.
  • Bring the jars inside and keep for another 10-12 days.
  • The pickle is ready to serve after 12-15 days of making.

Notes

You can also grate the raw mangoes instead of slicing them.

Nutrition

Calories: 55kcal, Carbohydrates: 12g, Protein: 1g, Fat: 1g, Sodium: 4928mg, Potassium: 211mg, Fiber: 2g, Sugar: 8g, Vitamin A: 2160IU, Vitamin C: 23.1mg, Calcium: 35mg, Iron: 1.3mg
Like this recipe? Rate and comment below!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




11 Comments

  1. 5 stars
    I have never had a tastier pickle before this. Simplest and the best. Love the Hing flavour! Thank you for a great recipe ❤️

  2. My mother used to make it.Unfortunately never tried to learn.Now she’s gone,so I’m going to try Let’s see ….

      1. Just leave it as it is. It’s might be taking time because mangoes must release water when they come in contact with salt. It’s like science, not sure why yours are still dry.