Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, mango asafoetida pickle. One of my favorites food recipes. This time, 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 current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Mango Asafoetida Pickle is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook mango asafoetida pickle using 6 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Mango Asafoetida Pickle:
- Prepare 500 gm Raw Mango
- Make ready 25 gm Asafoetida (Heing)
- Prepare 50 gm Salt
- Prepare 50 gm Red Chilli Flakes
- Get 50 gm Kashmiri Lal Mirch
- Take 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 this up for this exceptional food mango asafoetida pickle recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
