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

3 thoughts on “Kacche Aam ka Hing Wala Achar | Instant Mango Pickle with Asafoetida

  1. Oh the recipe is super simple and just like you mentioned, an excellent side for the dal rice ghee combination. As it is, with the summers in full glory, cant cook or eat rotis so this would be just perfect.

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.