Hing ka Achar Recipe
Servings: 40 people
Calories: 55kcal
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.
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Ingredients
- 2.5 kg Raw Mango
- ½ kg Salt
- 50 g Hing
- 200 g Kashmiri Red Chilli Powder
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