Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mango asafoetida pickle. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Mango Asafoetida Pickle is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Mango Asafoetida Pickle is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook mango asafoetida pickle using 6 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Mango Asafoetida Pickle:
- Get 500 gm Raw Mango
- Prepare 25 gm Asafoetida (Heing)
- Take 50 gm Salt
- Get 50 gm Red Chilli Flakes
- Get 50 gm Kashmiri Lal Mirch
- Make ready 50 gm Turmeric Powder
Steps 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’s going to wrap it up for this special food mango asafoetida pickle recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
