Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mango asafoetida pickle. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Mango Asafoetida Pickle is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Mango Asafoetida Pickle is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have mango asafoetida pickle using 6 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Mango Asafoetida Pickle:
- Make ready 500 gm Raw Mango
- Take 25 gm Asafoetida (Heing)
- Take 50 gm Salt
- Make ready 50 gm Red Chilli Flakes
- Make ready 50 gm Kashmiri Lal Mirch
- Make ready 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 reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
