Mango Heeng Pickle can be made in 2 ways: Sour Mango Heeng pickle and Mango Sweet and Sour Pickle with Heeng. This pickle is not the type to get spoilt fast.
Get 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.
If 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.
