Asafoetida And Mango pickle ( Aam ka heeng Bala achar )

Hello friends,
Namaskar.....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

#  Today I am sharing the recipe of "Asafoetida and mango pickle". It is a summer Special pickle that can be stored till years without any oil.
Asafoetida and salt preserve it for a long time like lemon pickle.

#  Asafoetida is a staple Ingredient in Indian cuisine. It is used in savory dishes and adds more flavour in it.
In the pickles also, asafoetida is a necessary ingredient which helps in digestion problems including intestine gas, upset stomach etc.

#  Let us start the recipe of "Asafoetida and Mango pickle"...

# Prep Time...25 minutes
# No cooking Recipe
# Placing in the Sunlight....3 to 4 hours
#  Total Time...4 hours 30 minutes

#  Ingrediients for Asafoetida Raw  Mangoes Pickle ...

1. Desi raw mangoes...1 kilogram
2. Sendha salt......100 gram
3. Black salt.....1 Table spoon
4. Turmeric powder...1 Tea spoon
5. Asafoetida...1 1/2 Tea spoon
6. Red Chili powder....2 Table spoon full

#  Method Of Making...

1. Firstly, wash and dip the raw mangoes in the clean water for 2 hours.
( This is a healthy and traditional way because it removes the heat of raw mangoes. )

2. Then clean the water of mangoes with a cotton cloth for making them moisture less.

3. Peel the green skin of mangoes and cut them in thin slices so that they could become soft quickly.

4. Transfer these pieces of raw mangoes in a big container and add 100 gram rock salt and 1 tea spoon turmeric powder for a nice texture.
Mix it well.

5. Let it sit on the kitchen counter till a day.  Toss it in between 3 or 4 times. It will make it soft and juicy.

6. Next day, you will find lots of sour water in the container.
Now place a strainer over a big  bowl and sieve its sour juicy water in the bowl completely.

7. Then spread out these slices in the Sunlight for 3 to 4 hours to make them dry.
( It will increase the self life of pickle )

8.  Meanwhile, add asafoetida, black salt and red Chili powder in the left over sour water of raw mangoes for a nice texture and aroma.

9. Lastly, add all the pieces of raw mangoes in this spicy heeng water.
Toss it well.

10. Take a clean and dry pickle jar and fill this pickle tightly by pressing with a spoon...so that no gap should be there.
( This step is again helpful in increasing the  self life of all types of pickles. )

For quick results, just place it in the Sunlight for 5 days. It will make it more soft in less time.

Otherwise, as the time passes...it will be soft and juicy automatically and will go long till years.

In this way, delicious and healthy asafoetida mango pickle is ready to enjoy.

It tastes very yummy with poori, parantha and mathri.
It is also often used in making chutney in place of lemon and amchur.

Some people like it with dal or lentils.

#  Things To Cosider.....

1. Always take fresh and good quality of  mangoes for the pickle.

2. If you don't have sun light in your house then place the pieces under the fan for more time.
Just make it moisture less only.

3. Always use sterilized glass or food plastic jar for the pickle. Any metal jar is not safe.

4. Size of the pickle jar should be according to the quantity of pickle.
If your pickle is less in quantity then take a small jar.

5. Fill the pickle in the jar tightly..it will maintain its self life more.

6. After 2 or 3 months, place the pickle in the Sunlight for some hours.
It will enhance its taste and self life too.

Thanku Friends,
Thanks again.