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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:


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