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 will make it a little bit unique. This is gonna smell and look delicious.
Mango Asafoetida Pickle is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Mango Asafoetida Pickle is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have 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
- Get 25 gm Asafoetida (Heing)
- Take 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 with this exceptional food mango asafoetida pickle recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
