1 KG Mango PULP(SOLID)
50 GMs Table Salt
1 TSP Red Chilly Powder
1/4 TSP Heeng
50 GMs Sugar
1/2 TSP Deggi Mirch( For Colour)
Directions
Saltify mango pulp and keep the pulp in a container for two days, then in the next step seperate the pulp from water. Then dry the pulp in sunlight for two days. Then after the pulp's dried, mix the heated seperated water as mentioned above with chilli powder, sugar, heeng.
Your Heeng Achaar/Pickle Is Ready!
