Hello everybody, 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 am going to make it a bit tasty. This is gonna smell and look delicious.
Mango Asafoetida Pickle is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Mango Asafoetida Pickle is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook mango asafoetida pickle using 6 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Mango Asafoetida Pickle:
- Make ready 500 gm Raw Mango
- Make ready 25 gm Asafoetida (Heing)
- Make ready 50 gm Salt
- Take 50 gm Red Chilli Flakes
- Make ready 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’s going to wrap it up for this special food mango asafoetida pickle recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
