Recipe For No-Oil Tangy Mango-Hing Pickle That Lasts All Year

Last Updated:April 15, 2025, 17:02 IST

This quick and easy mango and asafoetida pickle recipe requires only four ingredients. It’s full of flavour, takes minimal time to prepare, and can be stored for up to a year

Eating mango pickle in summer is a unique pleasure, and if it’s made with asafoetida (hing), it’s even better. If you enjoy pickles but want to avoid too much oil and spice, this recipe is perfect for you.

This quick and easy mango and asafoetida pickle recipe requires only four ingredients. It is not only flavourful but also takes very little time to prepare. What’s more, you can store it for up to a year.

Here’s how you can make it:

Ingredients

• Raw mango: 1 kg
• Salt: 4 tsp
• Kashmiri red chilli powder: 1 tsp
• Red chilli powder: 1 tsp
• Asafoetida: 1 tsp

Recipe

1. First, wash the raw mangoes thoroughly, cut them into small pieces, and place them in a large vessel. Add four teaspoons of salt and mix well. After some time, the mango pieces will start releasing water.
2. Transfer the mango pieces into a sieve to allow the water to drain completely. Then, spread the pieces on a clean cotton cloth and let them dry for three–four hours, either under a fan or in the sun.
3. Once the pieces are well-dried, place them in a bowl. Add one teaspoon each of Kashmiri red chilli powder, and asafoetida. Mix the spices well with the mango pieces.
4. Now transfer the pickle into an airtight glass jar or bottle and place it in the sun for a few hours. Within two–three days, the pickle will be ready to eat.

This oil-free, mildly spiced pickle is not only simple to make but also long-lasting.