Hing Ka Achar (Mango Hing Pickle) – No Oil, Vegan
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Loaded with the strong flavor of hing and made with no oil, this Hing ka Achar (Mango Hing Pickle) is a treasured recipe of mine. Do try it this summer while raw mangoes are here. Here is how to make it.
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My mom’s pickles are much sought after, and she makes sure to make a huge variety every year.
With the onset of summer, when the tangy raw mangoes start to show up, she buys a good amount and turns them into pickles, chutneys, murabbas, and jams of all sorts.
This hing ka achar is one of her signature recipes, and many of my childhood friends still remember it when they come home to savor it with homemade mathri or namakpare.
The unique feature of this pickle is that it’s made without oil and has a very strong hing (asafoetida) flavor and aroma.
The mango slices are doused in lots of salt, chili powder, and hing, which help prevent them 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 summer and enjoy the whole year. I am so sure that you are going to love it.
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Hing ka Achar Recipe
Ingredients
- 2 and ½ kilogram raw mangoes
- ½ kilogram salt
- 50 grams hing (asafetida)
- 200 grams Kashmiri red chili powder
Instructions
- Wash the mangoes and wipe them with a kitchen cloth.
- Peel the mangoes and cut them into thin slices. Discard the pit.
- Spread the mango slices on a clean cloth and let them dry for 2-3 hours.
- Transfer the air-dried mango slices, salt, red chili powder, and hing to a large mixing bowl and mix well.
- Transfer the pickle to a clean glass jar and keep it in the strong sun for 3-4 days.
- Bring the jar inside and let it sit on the counter for 10-12 days.
- The pickle is now ready to serve. It can be stored at room temperature for up to a year.
I have never had a tastier pickle before this. Simplest and the best. Love the Hing flavour! Thank you for a great recipe ❤️
My mother used to make it.Unfortunately never tried to learn.Now she’s gone,so I’m going to try Let’s see ….
Do try Chitra.
Hi Neha,
what’s the shelf life of this pickle?
At least a year.
Hi!
This can be stored outside? Or in the fridge? How long can this be kept for?
It can be stored for up to a year at room temperature.
I’ll surely try!
Thanks
If this pickle doesn’t release water, then what to do. It still dry
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.