Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, mango asafoetida pickle. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mango Asafoetida Pickle is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Mango Asafoetida Pickle is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mango asafoetida pickle using 6 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Mango Asafoetida Pickle:
- Make ready 500 gm Raw Mango
- Make ready 25 gm Asafoetida (Heing)
- Take 50 gm Salt
- Make ready 50 gm Red Chilli Flakes
- Take 50 gm Kashmiri Lal Mirch
- Get 50 gm Turmeric Powder
Instructions to make Mango Asafoetida Pickle:
- Wash and dry raw mango. No water droplets should remain on mango. Preferably after drying with cloth keep them under running fan. Peel off all raw mango.
- Cut slices randomly.
- Mix Salt.
- Add Kashmiri Lal Mirch.
- Add Red Chilli Flakes.
- Add Asafoetida (Heing). Mix gently by hands.
- Add Turmeric Powder. Mix gently.
- Take sterilized glass container and pour the mixture in it. Close the container airtightly and put it in bright sunlight for 7-8 days. Pickle will be ready to eat after 8 days of bright sunlight.
So that is going to wrap this up for this special food mango asafoetida pickle recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
