Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mango asafoetida pickle. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Mango Asafoetida Pickle is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Mango Asafoetida Pickle is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have mango asafoetida pickle using 6 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Mango Asafoetida Pickle:

1. Make ready 500 gm Raw Mango
2. Prepare 25 gm Asafoetida (Heing)
3. Make ready 50 gm Salt
4. Make ready 50 gm Red Chilli Flakes
5. Take 50 gm Kashmiri Lal Mirch
6. Take 50 gm Turmeric Powder

Instructions to make Mango Asafoetida Pickle:

1. 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.
2. Cut slices randomly.
3. Mix Salt.
4. Add Kashmiri Lal Mirch.
5. Add Red Chilli Flakes.
6. Add Asafoetida (Heing). Mix gently by hands.
7. Add Turmeric Powder. Mix gently.
8. 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 this up with this exceptional food mango asafoetida pickle recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!