Mango Hing Pickle: A Homemade Digestive Remedy – Traditional Indian Tangy Delight Recipe

Mango Hing Pickle Recipe

Hello friends! If you’re a fan of Indian pickles recipe, then you’ll definitely love the variety of pickles we make — like green chilli pickle, amla (gooseberry) pickle, and many more. Continuing this flavorful journey, today at Daily Food Kitchen, we’re excited to share with you a traditional Indian recipe for Mango Hing Pickle.

Ingredients for Mango Hing Pickle:

• 5 kg raw mangoes
• 500 g salt
• 150 g red chilli powder
• 15 g hing (asafoetida)

Step-by-Step Preparation of Homemade Hing Achar:

Wash and prepare the mangoes

Start by thoroughly washing the raw mangoes. Peel them and cut them into medium-sized slices.

How to preserve the Raw Mango Slices by using Salt

Add 500 g of salt to the 10 kg of mango slices and mix thoroughly. This step helps dehydrate the mangoes and is crucial for the preservation of the pickle.

How to dehydrate raw mangoes

Now, transfer the salted mango slices into a clean container, cover it, and leave them to dehydrate at room temperature for 2 to 3 days.

How to Strain the mango juice

After the resting period, open the container. You'll find that the mangoes have released a tangy, salty juice. Now, strain this juice into a separate sterilized container and seal it with the lid.

Sun-dry the mango slices

Now it's time to spread the mango slices on a clean cloth or tray and place them in direct sunlight for 2 to 3 days, until they become slightly dried but still soft.

Mix with spices and asafoetida helps make your pickles for digestion

Add the sun-dried mango slices to a large mixing bowl (parat, as it's called in Hindi).If you're using solid hing (asafoetida), grind it into powder form before using. Sprinkle the hing powder and red chilli powder over the mango slices. Now, pour the reserved tangy mango juice over the dried mango slices you set aside earlier, and mix everything well.

How to Store the Pickle

Move the mixture to a clean and dry airtight container to keep it fresh. Now just let the pickle rest at room temperature for about 15 days so all the flavors can blend beautifully.

Serving Tip

Serve your Mango Hing Pickle alongside kachori, aloo paratha, or simple dal-rice to add a burst of traditional pickle flavor!

⚠️ Precautions to Follow While Making Mango Hing Pickle

• Salt helps dehydrate and preserve: It draws out moisture and prevents bacterial growth, ensuring long shelf life.
• Maintain strict cleanliness: Use only clean, dry utensils and containers to avoid contamination.
• Sunlight is essential: It removes moisture, enhances flavor, and increases preservation. Cover slices with muslin cloth while sun-drying.

🌿 Health Benefits of Mango Hing Pickle – More Than Just a Tangy Treat

This traditional Mango Hing Pickle isn’t just a side dish — it’s a time-tested home remedy for digestion. Thanks to the natural properties of its ingredients, it gently stimulates your digestive system and relieves issues like bloating and gas.

✨ Key Digestive Benefits:

• Hing (Asafoetida): A natural anti-flatulent not only provides relief but also supports digestive enzyme release and reduces gas.
• Raw Mango: Rich in enzymes and vitamin C, aiding gut health and immunity.
• Natural Fermentation: Mild fermentation enhances probiotics and boosts nutrient absorption.
• Salt: Helps maintain electrolyte balance and stomach acid levels for smoother digestion.

💡 Pro Tips for Using Mango Hing Pickle as a Digestive Aid:

• ✅ Eat ½ to 1 tsp before meals to activate digestion.
• ✅ Pair with heavy foods like paratha or chole to reduce bloating.
• ✅ Ideal during travel or festivals when diets vary.
• ✅ Use 1–2 teaspoons per day to achieve the best effects.
• ✅ Always store in a dry, airtight container to retain its potency.

⚠️ Disclaimer:

• The health-related information provided in this recipe is for general guidance purposes only and should not replace advice from a medical professional . While Mango Hing Pickle may offer digestive benefits based on traditional Indian practices, individual dietary needs and conditions vary. Always consult a qualified healthcare provider or dietitian before making changes to your diet, especially if you have any medical concerns or digestive conditions.

🚨 Watch video Aam Hing Achar! 🚨

For more traditional Indian recipes and tips, check out this amazing collection of homemade pickles.

FAQs Related to Homemade Traditional Digestive Remedy: Mango Hing Pickle

What is Mango Hing Pickle?

Mango Hing Pickle is a traditional Indian tangy pickle made with raw mangoes, hing (asafoetida), salt, and red chili powder. Beside this, it is well known for its unique digestive properties and strong aroma.

Why is salt important in mango hing pickle?

Salt plays multiple essential roles in mango hing pickle: it dehydrates mango slices, prevents spoilage, and boosts flavour—making it a must in any traditional pickle.

Why is it necessary to let salted mango slices rest for 2 to 3 days?

Salt pulls water out of the mango slices through osmosis, which helps dehydrate them and prevents spoilage. It also prepares the mango to absorb spices better later on.

Is it okay to use a muslin cloth for straining mango juice instead of a strainer?

Yes, a clean muslin cloth can be used instead of a metal strainer. It effectively separates juice from pulp and fibers, especially in traditional pickling methods. Ensure the cloth is fine, clean, and dry before use. However, do not squeeze the cloth—just let the juice drip naturally.

Why should strained mango slices be dried under direct sunlight?

This step is essential for improving shelf life and ensuring the mangoes absorb spices properly during pickling. However, make sure the slices are not completely dried out—they should remain slightly soft.

Can I use powdered hing instead of solid hing?

Yes, both forms work. If using solid hing, grind it into a fine powder before mixing it with the mango slices to ensure even distribution.

Can I eat Mango Hing Pickle daily?

Yes, in small amounts (1–2 tsp daily), it’s safe for most people and may even aid digestion. If you have any medical issues, it’s best to check with your doctor first and follow their advice.

Can Mango Hing Pickle help with bloating and gas?

Yes, when consumed in moderation (½ to 1 tsp before meals), Mango Hing Pickle may help reduce bloating and support digestion due to its natural ingredients. This property is observed traditionally.

How should Mango Hing Pickle be stored?

Store the pickle in a dry, airtight, sterilized glass or ceramic jar. Keep it at room temperature and let it mature for about 15 days for optimal flavor.

How long does Mango Hing Pickle last?

If you Properly stored in a dry, airtight container, Mango Hing Pickle can last several months—or even 2 to 3 years. The salt and spices help preserve it naturally.