Hello everybody, I hope you’re having an incredible day today. 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 current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Mango Asafoetida Pickle is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. 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:
- Take 500 gm Raw Mango
- Get 25 gm Asafoetida (Heing)
- Get 50 gm Salt
- Take 50 gm Red Chilli Flakes
- Take 50 gm Kashmiri Lal Mirch
- Prepare 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 exceptional food mango asafoetida pickle recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
