Mango Hing Pickle Recipe is a simple and flavorful Indian condiment made with raw mangoes, asafoetida (hing), and a few pantry staples. It has a tangy, mildly spicy taste that pairs beautifully with everyday Indian meals.
Mango is the national fruit of India, Pakistan, and the Philippines. In addition, it is the national tree of Bangladesh. Mangoes are used in many delicious recipes. For example, raw mangoes are used in pickles and chutneys, while ripe mangoes are used in jams, jellies, squash, mango lassi, and desserts.
Moreover, mangoes are rich in fiber and are widely used in traditional Ayurvedic practices. Among the wide varieties of mango pickles, this Mango Hing Pickle Recipe is one of the easiest to make at home.
Why You Will Love This Mango Hing Pickle Recipe
- Quick and easy to prepare.
- Requires only a few ingredients.
- Tangy and mildly spicy.
- Perfect with Indian meals.
- Stores well for several months.
- Made without oil.
Ingredients
- 1 kg raw mangoes
- 100 g sea salt
- ½ teaspoon asafoetida (hing) powder
- 1–2 teaspoons Kashmiri red chili powder
How to Make Mango Hing Pickle Recipe
Step 1: Prepare the Mangoes
First, wash the mangoes thoroughly and dry them completely. Next, peel the mangoes and cut them into small pieces.
Transfer the mango pieces to a large glass bowl. Then, add the sea salt and mix well until the mangoes are evenly coated.
Step 2: Rest the Mangoes
Cover the bowl and allow the mangoes to rest for 2–4 hours. During this time, the mangoes will release some salted water.
After that, strain the liquid into a separate bowl and keep it aside, as you will need it later in the recipe.
Step 3: Add the Spices
Now, add the asafoetida powder to the reserved salted water and stir until well combined.
Pour the flavored liquid back over the mango pieces. Then, add the Kashmiri red chili powder and mix everything thoroughly.
Step 4: Store the Pickle
Cover the bowl and let the pickle rest at room temperature for one day. By the next day, your instant Mango Hing Pickle will be ready to enjoy.
Finally, transfer the pickle to a clean and sterilized glass jar or bottle for storage.
Tips for the Best Mango Hing Pickle Recipe
- Always use fresh and firm raw mangoes.
- Make sure the mangoes are completely dry before using them.
- Use a dry spoon while serving the pickle.
- Store the pickle in a clean glass jar.
- Adjust the chili powder according to your taste.
Storage
Store Mango Hing Pickle in an airtight sterilized glass jar. When stored properly, it stays fresh for 3–6 months.
Serving Suggestions
This Mango Hing Pickle Recipe tastes delicious with:
- Paratha
- Thepla
- Roti
- Khichdi
- Dal and rice
- Stuffed parathas
Frequently Asked Questions
Can I make Mango Hing Pickle without chili powder?
Yes, you can skip the chili powder if you prefer a milder flavor. However, Kashmiri chili powder adds a beautiful color and gentle heat.
Why is my mango pickle watery?
Raw mangoes naturally release moisture when mixed with salt. Therefore, this is completely normal and helps develop the pickle’s flavor.
Can I store Mango Hing Pickle in the refrigerator?
Yes, refrigeration helps extend shelf life and maintain freshness for longer.
You May Also Like
- Mango Chunda Recipe
- Aamchi Mango Ice Cream Recipe
- Authentic Gulab Jamun Recipe
- Kulfi Recipe
This Mango Hing Pickle Recipe is easy, delicious, and full of traditional flavors. Its tangy taste and simple preparation make it a wonderful addition to your summer meals. Try this homemade pickle and enjoy it with your favorite Indian dishes.