UP’s Special Hing Ka Achar: Summer has come and in this month of May, wherever you go to the market, you must be smelling the aroma of mangoes. Nowadays, the first question women are asking each other is, ‘Have you added pickles?’ Actually, this is the season of pickles and what to talk about mango pickle. Mango pickle is prepared in every corner of the country in its own style. At some places, mango pickle with oil is quite famous, while in some areas of Uttar Pradesh, spicy pickle of completely dry mango is added without oil. Among all these pickles, there is another specialty of mango pickle, which is made in UP. That is mango asafoetida pickle. Just hearing the name made your mouth water, right?
This mango pickle is widely used in the rural areas of Uttar Pradesh and its taste is such that if you taste it once, you will hardly be able to stop yourself from eating this pickle. Another specialty of this pickle is that while many spices are often used in making other pickles, this famous pickle of UP is prepared with only 4-5 ingredients. Let us tell you the recipe of the pickle for which you have been praised so much and the correct way to put it. This recipe has been told to us by Milan Kumari, a woman resident of Budhaiyapur village near Fatehpur district of Uttar Pradesh. In the same manner, she prepares this asafoetida pickle in her home also.
Ingredients of Asafoetida Mango Pickle
Actually, while adding pickles, many spices and their proportions have to be remembered. But making asafoetida pickle is very easy because only 4 or 5 things are added to it. Milan Kumari told that she often puts this pickle of about 10 kg of mango in her house. In that they need 25 to 30 grams of asafoetida. If you are adding this pickle in less quantity then reduce the quantity of asafoetida accordingly. Talking about chilli, this pickle is a little spicier than usual. But you can use chilli as per your taste. Other ingredients required for this pickle are 4 to 5 spoons of mustard oil and approximately the same amount of sugar.
cutting and drying pickles
To add asafoetida pickle, take 1 kg of raw mango or what is called Aami. While serving raw mangoes, make sure that they have a lot of pulp inside and they should not be too flabby. That means Aami should be strict.
– First of all, wash the mango thoroughly and soak it in water for some time. After this, take it out of water and dry it.
– In this pickle, mango is not added with the peel. You have to peel and remove the green peel of all the mangoes. In this pickle, mango seeds will not be used, only its pulp will be used.
– After removing the green peel, take out its pulp and cut it into either long or square pieces as per your choice.
– After cutting all this pulp, put it in a vessel and add a little salt on top. Remember, salt will go into this pickle at this stage, we will not add salt further. So at this time add a little more salt as per your taste (because of this salt water will come out from the mango).
– After adding salt to the mango pulp, cover it and keep it for at least 2 to 3 days. But remember, you have to mix it up and down by adding a spoon every day. During these days, you will melt in your own water released due to salt.
– After 3 days you will see that this mango will become very soft and a lot of water will have collected in the vessel in which you kept the mango. This water has come out of mango only. Now dry this mango in the sun for 1 to 2 days and do not throw away the water that has come out of the mango, save all this water because we will use it in making pickle later.
After adding salt and keeping it for a few days, dry the mangoes in the sun for 1 day.
Method of making pickle after drying
– When your cut mango dries in the sun, then take it out in a big vessel.
– Dissolve asafoetida in the water that came out after adding salt to the mango and keep it aside for 15 to 20 minutes so that the asafoetida swells. Now pour the asafoetida water that you have dissolved in the chopped mangoes well over it. After asafoetida water, add red chilli. Asafoetida and red chilli are the main spices in this pickle. Not many things are added to this pickle.
– We saved the water that came out after salting mangoes. Now that water will also be added to this pickle. Even though this pickle may seem small to you in the beginning, remember that it will swell in water.
– After adding asafoetida water and chilli, mix this pickle well with hands.
– When it gets mixed well, add 4 to 5 spoons of raw mustard oil and about 2 to 3 spoons of sugar. Mix them well and now keep all this pickle in a box. Keep it for 2 days.
– Your wonderful asafoetida pickle is ready. You can store this pickle throughout the year.
Tags: food, Food Recipe
FIRST PUBLISHED: May 11, 2024, 17:19 IST
