Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, mango asafoetida pickle. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Mango Asafoetida Pickle is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Mango Asafoetida Pickle is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook mango asafoetida pickle using 6 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Mango Asafoetida Pickle:
- Prepare 500 gm Raw Mango
- Prepare 25 gm Asafoetida (Heing)
- Get 50 gm Salt
- Make ready 50 gm Red Chilli Flakes
- Get 50 gm Kashmiri Lal Mirch
- Get 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 is going to wrap it up for this special food mango asafoetida pickle recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
