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A white bowl with a blue rim filled with Hing ka Achar, placed on a piece of burlap fabric with a spoon in the background.
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4.75 from 4 votes

Hing ka Achar Recipe

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.
Prep Time10 minutes
Cook Time10 minutes
Resting Time15 days
Total Time15 days 20 minutes
Course: Pickle
Cuisine: Indian, North Indian
Diet: Vegan, Vegetarian
Servings: 40 servings
Author: Neha Mathur

Ingredients

  • 2 and ½ kilogram raw mangoes
  • ½ kilogram salt
  • 50 grams hing (asafetida)
  • 200 grams Kashmiri red chili powder
US Customary - Metric

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.

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
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