Hinga Mirsanga

Hinga Mirsanga – Asafoetida chilli Pickle


  1. 1 Vati heaped tender green chilies ( long variety)
  2. Juice of 4 limes
  3. 1/2 teaspoon hing powder ( mild) or 1/4 tsp compound Hing…fry in a drop of oil.
  4. 1/8 tsp Methi seed….add to fried hing and roast till they turn deep colour
  5. 1& half  tablespoons Mustard seeds  ….add to hing and fry till each seed splutters
  6. 3/4 tablespoon powdered Salt.


  • Wash the chillies and remove the stalks. Wipe dry and slit the lengthwise or cut into 2″ pieces.
  • I have cut them into 2″ pieces here. Fry these pieces in very little oil till their green colour changes.
  • Sprinkle little salt and set aside to cool.
  • Grind the fried spices to a fine powder. ( methi,hing and mustard seeds with salt. )
  • Mix the fried chillies with the spice powder and add lime juice.Mix well and store in a dry container.
  • Use after about 10-15 days….

Recipe appears in “The Konkani Saraswat Cookbook on Pages 194 in First Edition and Page 204 in Second Edition.  

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