Mango Pickle with Hing Recipe

While growing up, we all have some fond memories of pickles in some way or the other. To rediscover those memories we are sharing a recipe of a pickle packed with delish hing flavour and all time India’s favourite fruit mango. Mango pickle with hing is a treasure trove of flavours and beautiful aroma.

Ingredients

• 2.5 kg Raw Mango
• ½ kg Salt
• 50 gm Cee Pee Bandhani Hing Powder,
• 75 gm Cee Pee Saunf
• 200 gm Cee Pee Kashmiri Mirch Powder

Method

1. Wash the mango thoroughly and let them dry completely or wipe them with dishcloth.
2. Peel the mangoes (optional) and cut them into thin slices or as per requirement.
3. Spread the mango slices under fan on a cloth and let them dry for another 2 to 3 hours.
4. Once the slices are dried, in large container mix all the ingredients carefully.
5. Transfer the mixture in a clean jars (boiled and dried) and keep them under strong sun for 3-4 days.
6. Bring the jars inside, shake them upside down carefully, and again keep it under sun for 10 to 12 days.
7. The pickle is all ready to serve in 12 to 15 days from the day of making.

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