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