Hingastar is a flavourful tangy pickle made from raw mango. Chef Ajay Chopra shares the recipe for no oil pickle.
Preparation Time
10-15 Min
Cooking Time
5 Min
Meal Type
others
Difficulty
MEDIUM
For Hingastar
2 peeled raw mangoes
2 tbsp salt
1 ½ tbsp asafoetida
2 tbsp deggi mirch powder
Peel the raw mangoes and dice into medium pieces.
Put the diced mango in a bowl and add salt, asafoetida and deggi mirch powder to it.
Toss the contents till everything is mixed properly.
Put this pickle in an airtight container and place the container in the sun for 6-7 days.
Hingastar is a flavourful tangy pickle made from raw mango. Chef Ajay Chopra’s Hingastar has no oil! This instant pickle has a strong flavour of asafoetida. The addition of deggi mirch powder gives this pickle an exciting reddish colour and the required ‘teekhapan’.
The preservative-free, oil-free Hingastar makes for an excellent accompaniment for parathas, rice and chapatis. This pickle is fingerlickingly delicious.
