Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, mango asafoetida pickle. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Mango Asafoetida Pickle is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Mango Asafoetida Pickle is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. 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:
- Get Raw Mango
- Take Asafoetida (Heing)
- Prepare Salt
- Make ready Red Chilli Flakes
- Prepare Kashmiri Lal Mirch
- Make ready 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 it up for this special food mango asafoetida pickle recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
