This instant heeng wala aam ka achaar is a super simple raw mango pickle recipe. It requires just 5 ingredients and can be made in just 15 minutes.
This instant pickle was a common fixture during summer in my childhood home.
Tangy with a huge flavour of heeng or asafoetida, it goes so well with an Indian meal.
You will also like these green mango dishes: Raw mango chutney which is savory, aam ki launji or sweet and sour mango chutney or green mango rice.
Then there are the delightful pickles: North Indian aam ka achaar and avakaya or Andhra style mango pickle.
It tastes delicious if you like the taste of sour, raw mango and the sharp bite of asafoetida.
This instant pickle is truly instant as it is ready to eat at the end of the cooking time.
So here is the really simple instant raw mango pickle recipe:
Stepwise Recipe:
Cut raw mango into pieces.
Heat oil in a kadhai/pan. Add the chopped raw mango pieces. Now add the turmeric powder, salt, asafoetida powder and mix well.
Add in the chilli powder if you like some heat to your pickle. If not you can use Kashmiri red chilli powder for the pretty colour.
Cook for about 10 minutes on low heat till the mango pieces get cooked but don't become mushy. You could cover the pan and cook. Taste and adjust seasoning.
Your pickle is ready to eat. Super easy, isn't it?
Pro Tips:
This is an instant pickle and needs no sun drying or marination.
In case you don't want to cook the mango then you can just marinate it in turmeric, heeng, salt and chilli powder for a few hours and consume.
You will not need oil in this case.
This pickle easily lasts for upto a week in the fridge.
Always use only dry spoons when taking out the pickle. You can also store the pickle in a sterilised glass bottle.
Your quick, easy and tasty instant raw mango pickle is ready to eat.
Eat it as a side or have it with roti or paratha.
Without Oil Heeng Achaar Recipe
In case you want to make this pickle without oil, cut the mango pieces and add the salt, chilli powder and heeng with turmeric powder to it.
Mix well. Make sure that your mango pieces are dry.
Now fill in a glass bottle. Cover will a muslin cloth and keep in the sun for 5-7 days.
Mix well daily. After 7 days, your pickle is ready to be eaten.
The masalas will be absorbed well by the mango pieces and there will be some water released from the mangoes in the bottom.
This pickle will easily last for a year. Be sure to use only dry spoon when handling the pickle.
📖 Recipe Card
Heeng wala Aam ka Achaar UP style | Instant mango pickle
Ingredients
- 1 big raw mango chopped in pieces
- 2 tsp. vegetable oil mustard oil is preferred
- ½ tsp. turmeric powder
- ¾ tsp. heeng asafoetida
- 1 tsp. chilli powder or cayenne optional
- salt to taste
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Instructions
- Cut raw mango into pieces.
- Heat oil in a kadhai/pan. Add the chopped raw mango pieces. Now add the turmeric powder, salt, asafoetida powder and mix well.
- Add in the chilli powder if you like some heat to your pickle. If not you can use Kashmiri red chilli powder for the pretty colour.
- Cook for about 10 minutes on low heat till the mango pieces get cooked but don't become mushy. You could cover the pan and cook. Taste and adjust seasoning.
- Your pickle is ready to eat. Super easy, isn't it?
Notes
In case you don't want to cook the mango then you can just marinate it in turmeric, heeng, salt and chilli powder for a few hours and consume. You will not need oil in this case.
This pickle easily lasts for upto a week in the fridge.
Always use only dry spoons when taking out the pickle. You can also store the pickle in a sterilised glass bottle.
Your quick, easy and tasty instant raw mango pickle is ready to eat. Eat it as a side or have it with roti or paratha.
Nutrition
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You May also like:
Avakaya -- Andhra style mango pickle
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Obsessivemom says
Sounds good. How long would it stay? Though I notice you used only one mango which means it'll finish up fast.
Rachna says
It should last about 4-5 days if stored in the fridge. Mostly since it is made fresh, l make small quantities that get over soon.
Obsessivemom says
Sounds good. How long would it stay? Though I notice you used only one mango which means it'll finish up fast.
Rachna says
It should last about 4-5 days if stored in the fridge. Mostly since it is made fresh, l make small quantities that get over soon.
nabanita says
I have two raw mangoes in my fridge so I'm going to follow this recipe 🙂 yumm!
Rachna says
This is really the simplest to make and you can't go wrong with it. 🙂
nabanita says
I have two raw mangoes in my fridge so I'm going to follow this recipe 🙂 yumm!
Rachna says
This is really the simplest to make and you can't go wrong with it. 🙂
Shailaja V says
We make a different variant of this by using mustard seeds and chilli powder. This looks very tempting too! So many raw mangoes at home. Must make ASAP!
Rachna says
And l can imagine that your version will be yummy as well. There is a sweet version too that one can do in a similar manner, using onion seeds, mustard seeds, cumin, heeng, saunf in tadka along with jaggery and black salt.
Shailaja V says
We make a different variant of this by using mustard seeds and chilli powder. This looks very tempting too! So many raw mangoes at home. Must make ASAP!
Rachna says
And l can imagine that your version will be yummy as well. There is a sweet version too that one can do in a similar manner, using onion seeds, mustard seeds, cumin, heeng, saunf in tadka along with jaggery and black salt.
Parul Thakur says
That looks yum and simple to make. I'll try it out Rachna and let you know 🙂
My Nani used to make one with jaggery. That one used to be yum as well 🙂
Rachna says
Yes that is called launji. It is the sweet version. Uses slightly different spices like saunf, Rai, jeera and kalonji in the tadka along with jaggery. That is young too. 🙂
Parul Thakur says
That looks yum and simple to make. I'll try it out Rachna and let you know 🙂
My Nani used to make one with jaggery. That one used to be yum as well 🙂
Rachna says
Yes that is called launji. It is the sweet version. Uses slightly different spices like saunf, Rai, jeera and kalonji in the tadka along with jaggery. That is young too. 🙂
Ravish Mani says
It's indeed an instant mango pickle. 🙂
Rachna says
Yes. 🙂 So good to see you here. How have you been?
Ravish Mani says
Well, I'm good and hope the same for you. Seeing you after a long time. Looking forward for your trip related posts 🙂
Rachna says
Good to know that. Doing well. Had a lovely vacation. Oh, the first post about the trip is up. 🙂
Ravish Mani says
It's indeed an instant mango pickle. 🙂
Rachna says
Yes. 🙂 So good to see you here. How have you been?
Ravish Mani says
Well, I'm good and hope the same for you. Seeing you after a long time. Looking forward for your trip related posts 🙂
Rachna says
Good to know that. Doing well. Had a lovely vacation. Oh, the first post about the trip is up. 🙂