Summers bring in my King of Fruits – Mango aka Aam. As much as I love gorging on various varieties of ripe Mangos, I also love using Raw Mango (Kacha Aam) in my sabzis, chutneys and pickle/achar.

Of course, everyone loves the regular Aam ka achar which is a staple in every household but I also love making this quick and fuss-free Heeng Wala Achar. The best part of this Pickle/achar is that it is completely oil-free and is made out of 5 ingredients only. Since it is made without any oil, you need to store this in your refrigerator for long use. Every year I make 2 bottles of this, one at the beginning of summers that I can start consuming immediately. And, another bottle towards the end of summers which I can relish for the rest of the year.

This achar also serves the purpose of making chutneys during monsoons and winter when you crave a quick chatpati/spicy raw mango chutney and you can easily add this as a replacement. Isn’t that a genius idea.

Sharing this easy Raw Mango Pickle recipe step by step so that you can easily follow.

PREPARATION TIME: 30 minutes
SERVINGS: 1 glass jar
DIFFICULTY SCALE: Low

INGREDIENTS: 

  1. Raw mangoes – 5, medium size
  2. Red Chilli powder – 2 tablespoons, adjust to taste
  3. Turmeric powder – 1 teaspoon
  4. Asafetida – ½ teaspoon
  5. Salt – a little more than 2 tablespoons, adjust to taste

UTENSILS/EQUIPMENT:

  1. Knife & Peeler
  2. Glass Jar

 RECIPE:

  1. Wash all the raw mangoes and let them dry for about an hour. Pat dry them with a kitchen towel.
Raw_Mangoes
Raw Mangoes

2. Now peel the mangoes with a peeler.
3. Cut the raw mangoes into small bite-size pieces.
4. Now place them in a bowl and add all the spices – turmeric powder, red chilli powder, asafetida, and salt.
5. Mix well using a spoon.
6. Keep it in a glass jar with a tight lid for 4-5 days.

Kache_Aam_aur_Heeng_ka_achar
Kacha Aam aur Heeng ka achar

You can start consuming the pickle after that. Store it in your refrigerator for long life.

NOTES:

  1. You will need a little bit more salt than usual since it will serve as a preserving agent.
  2. You might need to alter the quantity if spices based on how sour your mangoes are.
  3. Similarly, adjust your asafetida content based on how strong it is.

If you are a pickle fan like me, then don’t miss out on some of my other favorite achar/pickle recipes:

  1. Bharwa Mirch ka Achar/Stuffed Green Chilli Pickle
  2. Chuare ka Achar/Dates Pickle
  3. Haldi ka Achar/Turmeric Pickle
  4. Gajar-Mooli ka Achar/Carrot-Raddish Pickle
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