Mango Pickle with Asafoetida

Here’s a simple and flavorful Mango Pickle with Hing (Aam ka Achaar) recipe — with that signature Krishna Hing twist

Ingredients:

• Raw mango – 500g (washed, dried & diced)

• Mustard oil – 200 ml

• Salt – 3 tbsp (adjust to taste)

• Red chili powder – 2 tbsp

• Turmeric powder – 1 tbsp

• Mustard seeds (rai) – 2 tbsp (coarsely crushed)

• Fenugreek seeds (methi dana) – 1 tbsp

• Fennel seeds (saunf) – 1 tbsp (optional)

• Krishna Hing – 1 tsp (adds a deep, aromatic kick)

Method:

1. Prep the Mango:

   • Wash mangoes thoroughly. Dry completely (no moisture!).

   • Cut into small bite-sized pieces.

2. Dry Roast & Crush:

   • Dry roast mustard, fenugreek & fennel seeds for 2 mins.

   • Let them cool, then coarsely crush in a mortar-pestle.

3. Mix the Masala:

   • In a large bowl, mix mango pieces with salt, turmeric, red chili, crushed spices, and Krishna Hing.

   • Let it sit for 1 hour to release juices.

4. Heat the Oil:

   • Heat mustard oil till smoky. Turn off heat.

   • Let it cool slightly, then pour over the mango mix. Stir well.

5. Store & Wait:

   • Transfer to a clean, dry glass jar.

   • Cover with muslin cloth or lid loosely.

   • Keep in sun for 4–5 days, stirring daily with a dry spoon.

Tips:

• Use Krishna Hing for a rich, deep aroma that binds all the flavors.

• Always ensure the jar and spoon are dry — moisture spoils the pickle.

• After 4–5 days, seal the jar and refrigerate for longer shelf life.

Swad jo yaad rahe...

Because a good pickle always reminds you of home — and Krishna Hing brings that maa ke haath ka swad.