Hing Mango Pickle | Aam Ka Hing Achar in Mustard Oil | Traditional Homemade Pickle

Country of origin

India

Net Quantity

250 gram

Manufacturer or packer name

BAYA INDIA INDUSTRIES PRIVATE LIMITED

About Product

Experience the authentic taste of Baya India Hing Mango Pickle (Aam Ka Hing Achar in Mustard Oil). Prepared using handpicked raw mangoes, pure mustard oil, premium hing (asafoetida), and a carefully selected blend of traditional Indian spices, this pickle offers a perfect balance of tangy, spicy, and aromatic flavors.
Crafted with a traditional homemade-style recipe, every piece of mango is infused with the rich aroma of hing and mustard oil, creating a classic North Indian achar loved across generations. It pairs perfectly with parathas, roti, dal-rice, khichdi, poori, curd rice, and everyday Indian meals.
Made with quality ingredients and time-honored methods, Baya India Hing Mango Pickle brings the authentic taste of homemade Indian achar to your dining table.

Key Highlights

Traditional Homemade-Style Hing Mango Pickle
Made with Raw Mangoes & Pure Mustard Oil
Flavored with Premium Hing (Asafoetida)
Rich, Tangy & Spicy Taste
Prepared with Authentic Indian Spices
Perfect with Parathas, Roti, Dal-Rice & Snacks
Freshly Prepared with Quality Ingredients

Enjoy the timeless taste of Baya India Hing Mango Pickle and make every meal more flavorful with the goodness of traditional Indian achar.

Product details

Country of origin	India
Net Quantity	250 gram
Additive info	1.Prep and Sun-Dry the Mangoes: Requires 4 hours drying. Wash the mangoes thoroughly and wipe them completely dry. Slice them into small 1/2-inch cubes (you can leave the skin on for a great crunch). Toss the pieces with 1 tablespoon of salt and 1 teaspoon of turmeric. Spread them on a clean cotton cloth under the sun for 3 to 4 hours to remove surface moisture. 2.Prepare and Smoke the Mustard Oil:10 mins. Heat the 1.5 cups of mustard oil in a heavy-bottomed pan until it reaches its smoking point (light wisps of smoke will rise). Turn off the heat immediately. Let the oil cool down until it is just warm to the touch, not piping hot. 3.Bloom the Hing:2 mins. While the oil is comfortably warm, add the asafoetida (hing) directly into it. You will see it gently sizzle and release an intense, rich aroma throughout your kitchen. Let the oil cool down completely to room temperature. 4.The Spice Mix:10 mins. In a large, completely dry mixing bowl, add the sun-dried mango pieces. Add the remaining salt, red chili powder, and turmeric. Pour in the hing-infused cooled mustard oil. Mix thoroughly with a dry spoon until every single piece is thickly coated in the red spice paste. 5.Sun Curing and Maturation:5 to 7 days. Transfer the pickle into a sterilized glass jar. Ensure that the oil rises at least half an inch above the mango pieces. Tie a clean muslin cloth over the mouth of the jar and place it in the sun for 5 to 7 days. Stir it once daily with a dry spoon. Once the mango skin softens, seal it with an airtight lid.
Expiry Date	Best Before 12 Months
Weight	250 g
Package Dimension	10.5L x 10.5W x 10.5H cm
Food type	veg
Manufacturer or packer name	BAYA INDIA INDUSTRIES PRIVATE LIMITED
Manufacturer or packer address	304, Rohit Tower , CP-1 Viraj Khand , Gomti Nagar ,Lucknow
Ingredients	Mango, Mustard Oil, Salt, Chilli powder, Heeng
Nutritional information	Protein: 3.29g , Fat: 21.77g ,Salt as Sodium Chloride: 12.95 ,Total Soluble Solids: 7.4, Acidity: 1.5 %, Total Ash: 4.74 ,Moisture: 49.47 %
Instructions	Ready to eat. Serve with parathas, roti, dal-chawal, poori, khichdi, or any Indian meal. Always use a clean and dry spoon while serving. Close the lid tightly after every use. Store in a cool and dry place away from direct sunlight. Refrigerate after opening for better freshness and longer shelf life. Keep the pickle covered with oil to maintain its authentic taste and quality. Do not use a wet spoon, as moisture may reduce the shelf life. Consume before the expiry date mentioned on the packaging.
contact details consumer care	BAYA INDIA INDUSTRIES PRIVATE LIMITED, [email protected]