Heeng wala Aam ka Achaar UP style | Instant mango pickle

This heeng wala aam ka achaar is very popular in Uttar Pradesh. It is super easy daily raw mango pickle recipe that is ready in under 15 minutes. Do try.

Course Pickle | Side

Cuisine North Indian | Uttar Pradesh | Punjabi

Keyword heeng wala aam ka achaar, instant mango pickle

recipe heeng wala aam ka achaar

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 12kcal

Author Rachna Parmar

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

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

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.

Nutrition