Mamta's Kitchen

Mango Pickle with Asafoetida - Hot!

Aam ka Hing Walla Aachar 'Kutkhana' Achar

Yashoda Gupta


Note from Mamta: This is my mum's recipe. It is a very hot pickle, hence the name 'kutkhana', the one that bites. Don't be worried by the quantity of asafoetida or salt, it tastes very good when ready. It is one of the easiest pickles to make. It goes well with all kind of savoury foods like Kachauri (see other type of kachauri recipes) and Khitcheri, to name a couple.


  • 500 gm. green pickling mangoes

  • 120 gm. salt

  • Chilli powder to taste (approximately 4 tsp.)

  • 2 heaped tsp. asafoetida (hing). It seems like a lot, but this is the correct amount. This pickle is called 'Hing wala kutkhana aachar' after all!


  1. Peel and slice mangoes into small pieces.

  2. Spread them on a towel and leave in the sun or a sunny windowsill for 12 hours, to dry a little.

  3. Place in a bowl and add all ingredients. Mix well.

  4. Sterilise the glass jars by boiling in water (or put through hot cycle in dish washer). Dry well before filling with pickle.

  5. Mix all ingredients thoroughly and fill the jars.

  6. Keep on a sunny window sill for 10-12 days.

  7. This pickle can get mouldy, if kept outside the fridge for long. So store in the fridge.


  • The quantity of chilli powder can be increased to make it hotter. This pickle is known for its fiery nature and tastes better when it is very hot.

  • Also see Pickle and Chutney Selection.

  • This pickle has rather a lot of salt and is not suitable for people on restricted salt diet.

  • A pinch of Sodium Benzoate added to pickles, acts as preservative and helps to keep them for longer without getting spoiled.

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