Kacche Aam ka Hing Wala Achar | Instant Mango Pickle with Asafoetida

I love instant pickles because then I do not have to wait for the pickling. Today I present a super simple instant mango pickle from North India called Kacche Aam ka Hing Wala Achar. The double bonus for me here was the flavour of hing or asafoetida, a spice that I absolutely love, and the fact that this is a no-oil pickle.

Kacche Aam ka Hing Wala Achar
Kacche Aam ka Hing Wala Achar

In summer, we make so many pickles at home but for even the first taste I have to wait at least 2 weeks; and that is sheer torture. 🙁 So I am a great fan of instant mango pickles like Ava Baddalu, Menthi Baddalu, and Mammidikaya Mukkalu. These keep me going while I wait for my Avakai and Magai to pickle properly.

If you like the flavour of hing, try my recipe for Hinga Chutney | Coconut and Asafoetida Chutney.

If you are like me, you will absolutely enjoy this instant Kacche Aam ka Hing Wala Achar.

Before I forget: Thank you, Balasaheb Ardhapurkar, for recommending this pickle to me. 🙂

Recipe for Kacche Aam ka Hing Wala Achar | Instant No Oil Mango and Asafoetida Pickle

Kacche Aam ka Hing Wala Achar | Instant No Oil Mango and Asafoetida Pickle
Prep Time
10 mins
Resting Time
15 mins
Total Time
10 mins
 

This is a recipe for an instant, no-oil mango and asafoetida pickle called Kacche Aam ka Hing Wala Achar. It makes for a lovely side dish with dal-rice, and celebrates both mango and hing in equal measure.

Course: Accompaniment, Pickle, Side
Cuisine: Indian, Uttar Pradesh
Keyword: Instant Mango Pickle, Kacche Aam ka Hing Wala Achar, No Oil Mango Pickle
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Large Raw Mango, Kairi, Kaccha Aam (~150 Gms after chopping)
  • 1/2 tsp Turmeric, Haldi
  • 1 tsp Lal Mirch, Red Chilli Powder
  • 1/2 tsp Asafoetida, Hing
  • Salt to Taste
Instructions
  1. Peel and chop the mango into wedges about 1/2" thick and 2" long.

  2. In a bowl, mix together the mango pieces, red chill powder, turmeric, asafoetida, and salt.

  3. Mix well.

  4. Cover and set aside for 15 to 30 minutes.

  5. Serve as a side to Dal-Rice.

 

Instant, No Oil Mango Pickle with Asafoetida
Instant, No Oil Mango Pickle with Asafoetida

Method to Make Kacche Aam ka Hing Wala Achar | Instant No Oil Mango and Asafoetida Pickle

  1. If required, wash the mango, and dry thoroughly. I would wipe it clean and then leave it to air-dry for 1 hour.
  2. Peel the mango and cut it into long and slightly thick pieces. I cut them into 1″ long pieces about 1/2″ thick.
  3. Mix together the mango pieces, red chill powder, turmeric, asafoetida, and salt.
  4. Set aside for 15 to 30 minutes.
  5. Store in an air-tight jar. If all ingredients were bone dry, this pickle lasts some weeks. 
Hingwala Aam ka Achar
Hingwala Aam ka Achar