thank you so much nishaji for this recipe!

thank you so much nishaji.i am eagrly waiting fir this receipe

i have kept the khatta ambi mixed with haldi and salt for 3 days...let me see it becomes as tasty as my mom used to meke it..:)

Nisha ji: I am very fond of mango hing achar and when I saw your receipe, I was thrilled and tried to make the achar exactly the same way mentioned in the receipe. It is now 6 days since I made the achar but when I tasted it, I felt there is too much of salt :-( now what to do ?? Please help.
निशा: ममता, आम के अचार में नमक तो ज्यादा ही डाला जाता है, लेकिन आपने कितना नमक डाल दिया कि वह बहुत ज्यादा हो गया, आप अचार में थोड़ा सा तेल गरम करके मिला दीजिये और बताइये कि नमक ठीक हुआ कि नहीं. .

Nisha ji: aam ka hing wala achar to jaldi se finish ho gaya but what to do with the left over oil. Container mei abhi oil hai. Kya is oil mei fresh hing wala achar daal sakte hain ?
निशा: ममता, तेल को आप अभी अचार में भी काम ला सकती हैं और उस तेल से आलू के भरवां परांठे भी बना कर खा सकते हैं.

This recipe in EnglishMango Heeng Pickle can be made in 2 ways: Sour Mango Heeng pickle and Mango Sweet and Sour Pickle with Heeng(Asafoetida).During summers raw mango are easily available in market. We have already prepared grated mango pickle, but today we will make mango heeng pickle. Let's start with the procedure of making mango heeng pickle. - Ingredients for Mango Heeng(Asafoetida) PickleMangoes(unripe) - 4 to 5 (1/2 kg)Salt - 50 grams(1 1/2 tbsp)Turmeric powder -1 tspHeeng(asafoetida) - 1/2 tspRed chilly powder - 1/2 to 1 tspMustard oil - 2 tbsp- How to make Mango Heeng PickleGet unripe and fleshy mangoes from the market. Wash mangoes then dry and peel them. Remove the flesh of the mangoes and cut into small pieces.Take a clean, dry glass or plastic container, put the mango pieces in it followed by salt and turmeric powder. Stir these contents with a spoon and mix properly. Close the container, you can place it out if the sun's heat is strong. Stir with a spoon every to change the position of the mango pieces. After 3 days add Heeng(crushed), red chilly powder and mustard oil(first heat then cool) to the pickle and mix.Mango Heeng pickle is ready, you can start eating it now itself but its taste accelerates after 4-5 days.Mango Sweet and Sour PickleIf you prefer Mango sweet and sour pickle with Heeng then add red chilli powder, Heeng and 100 grams sugar or crushed Gur(jaggery). These ingredients have to be added after the mango pieces melt in salt and turmeric powder. Mustard oil is nit required for Mango sweet and sour pickle with Heeng.Cleanliness is a must while taking out pickle from the container, this preserves you pickle up to 1 year. This pickle is not the type to get spoilt fast.You can also prepare the following recipes with unripe mangoes:Grated Mango Pickle Recipe - Mango Thokku PickleMango PickleMango ChhundaRaw Mango Murabba RecipeMango Salona Pickle RecipeMango Pana Recipe - Aam ka Panna Kairi ka Panna

gud recipe like mummy achaar keep it up

thank you so much nishaji.

mam, agar is hing ke achar mai sarso ka tail na dala jaye to kya dal sakte hai please hindi mai bataiye.
निशा: पुंदीर, आप जो भी तेल खाने में प्रयोग करते हैं, सरसों के तेल की जगह वह तेल डाल सकते हैं.

thanks nishaji good recipe like me ,please keepit up.