Skip to main content

Potato coins with cheese dip

Heeng ka Achar |Aam ka hing ka achaar

Heeng ka Achar (हींग का अचार) is an aromatic, tangy and spicy pickle that is prepared with raw mangoes and flavored with heeng. This is a perfect way to preserve raw mangoes. This pickle needs less ingredients in comparison of other pickles. When you open the jar, the aroma of heeng and raw mango will please you. It is very easy and simple recipe to make. The mango slices are coated with salt, chilli powder and hing.

Hing ka achar

To keep it last long, add salt and heeng in good amount as they work as preservative. If done properly then this hing ka achar stays easily for minimum a year or till it lasts. For 1 kg raw mango use approx. 100 gm. salt. It has no preservative like vinegar so keep the raw mango pieces in direct sunlight till all the moisture evaporates.

As good quantity of Hing is added in this pickle, it is also very good for digestion.  This lip-smacking achar goes well with almost anything. You can serve with any type of paratha, mathari, namakpare or poori. It can be also served with roti, dal and rice as a side dish.

Ingredients:

2 kg. Raw Mango
1 cup salt
¼ tsp. Heeng
1 tsp. Red chilli powder
2 tsp. Haldi (turmeric powder)
1 tbsp. Mustard oil

Instructions;

Wash and pat dry raw mangoes. Peel and chop into thin slices.

heeng

Add salt and mix. Keep for 8-10 hours or leave it overnight. Mango will release its juice when comes in contact with salt.
Next morning squeeze mango slices and spread on a clean cloth. Keep them in direct sunlight for whole day so that they can dry completely.

dry mango

Do not throw its juice. Add heeng, red chilli powder, haldi and mustard oil in juice and mix well.

raw mango juice

When all the slices will dry completely, add them in their reserved juice. Mix properly and transfer into a clean and dry jar.

spicy mango

After 5-6 days, mango slices will soak its juice and become soft. The pickle is ready to serve after 10-12 days.

aam ka heeng ka achaar

Serve with your favourite paratha.

Tips:

  • Use good quality of heeng which is full of aroma.
  • You can also grate the raw mangoes instead of slicing them.
  • The quantity of heeng depends on its quality.
  • Dry mango slices completely and there should be no moisture.

Try other pickle varieties:


Comments

Popular posts from this blog

Tinda Curry | Tinde ki Rasili Sabzi

Tinda curry (टिंडे की रसीली सब्ज़ी) is a healthy and vegan recipe from North Indian cuisine. It is prepared with tinda, tomatoes and spices. It is a no onion no garlic recipe. It is much similar to lauki (bottle gourd) in taste and texture. It can be cooked in pressure cooker or in instant pot. Tinda curry is a quick and easy to make recipe. Tinda which is also known as round gourd or apple gourd is available during summer season. This vegetable is very healthy and nutritious like lauki. It is high in water content and fibre. This recipe is good for diabetic and heart patients. It cures constipation and helps in weight loss. Tinda can be cooked as a curry, stuffed or dry vegetable. To make tinda curry, tindas are peeled, chopped and cooked with tomatoes and spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in onion tomato based gravy. Some people add potatoes along with tinde. The addition of tomatoes gives it a tangy fla...

Cheese Stuffed Appe

Cheese Stuffed Appe | Cheesy Appam Cheese stuffed appe is a delicious, tempting and mouthwatering breakfast recipe. It’s a perfect breakfast option for cheese lover. It is easy to make and a unique variation of appe and of course a vegetarian recipe. Everyone likes appe so I thought to give a different variation to appe. The goodness of cheese makes them a perfect delight.  To make appe, a batter is made with rava, curd and eno and tempered with red chilli powder, curry leaves and rai. You will need an appe or paniyaram pan. Pour this batter in pan and cooked until the outer layer become crunchy and properly cooked from inside. You may add any vegetables that you like or available in your kitchen. This soft and spongy appe will give you a burst of flavors. Cheesy twist makes this recipe perfect to serve for guests. You can impress them with this delicious dish. You can serve this for breakfast, weekend parties, get together or as an evening snack. These cheesy appe can be served wi...

Potato coins with cheese dip

 Potato coins with cheese dip  Crispy Poha Potato coins are delicious, crispy snacks and appetizer recipe that is prepared with poha, potatoes and spices. This is a vegan  recipe. This is a deep fried and easy recipe. These pops or nuggets are an all-time favorite snack. This is a good option for weekend or any occasion. You may also add these in your party menu. To make this recipe, poha is washed and soaked in some water and mixed with boiled potatoes and spices like black pepper powder, red chilli powder, garam masala, amchoor powder, chaat masala and herbs. Herbs give an aromatic flavor to these coins. The addition of poha gives some crispiness. You can make it without investing too much time and effort. Potato coins can be served with green chutney and tomato ketchup. Here I have prepared cheese dip. These pops can be made for breakfast or evening snacks. These can be served as appetizer or snacks. So now let’s start the process of potato coin. Cuisine:   Indian...

Kashifal ki Sabji | Kaddu ki Sabzi | Pumpkin Recipe

Kashifal or kaddu ki sabzi is a light and tasy recipe that is prepared with kashifal (pumpkin) and various basic spices. This is a no onion no garlic and vegan recipe. In North India, this is also very popular in the ‘Bhandaras’ so people often known as this bhandare wali kashifal ki sabji. This is one of the most frequently made North Indian dry veg. This kashifal is highly nutritious, rich in potassium, phosphorus, vitamins, minerals and high in dietary fiber. Kashifal (pumpkin) has very high antioxidant level and beta carotene. Kashifal ki sabji is simple, easy to make and does not need more ingredients. You can make khatti meethi kashifal ki sabji by adding sugar or jeggary. You can give ‘Khatta’ (Sour) taste by adding amchoor powder, imli or chopped raw mango. Methi dana (fenugreek seeds) are used in place of cumin seeds. They give an amazing flavor and aroma. Along with methi seeds we add basic spices like turmeric powder, coriander powder and red chilli powder. You can cook...

Malai Poori

Malai Poori | Malai Malpua Recipe | Ras Puri Malai poori ( मलाई पूरी ) is a sweet dessert that is very popular in North India, especially in Uttar Pradesh. It can be easily prepared at home. These fried pooris dipped in sugar syrup are delectable dessert for Festival or any other special occasion. Malai poori is prepared using all purpose flour, sooji, milk and obviously fresh malai. Malai pooris are deep fried in desi ghee and dipped in sugar syrup. They are flavoured with saffron and get a little bit sour taste from lemon juice. The process of making the malai puri takes long and requires patience. Here, pooris of malai, sooji and maida are deep-fried separately, then dipped in sugar syrup. Malai poori can be prepared in several ways depending on preference. This dish can be made with milk, khoya or milk powder. They are also served with rabri. Rabri accentuates the flavour of this recipe. Here I am sharing the malai poori recipe using fresh malai that we collect from milk. ...