Pachranga Achar Recipe




 Surti papdi/Flat beans300 Gram
 Black long seedless brinjals300 Gram
 Melons250 Gram
 Carrots250 Gram
 Turmeric50 Gram
 Ginger50 Gram
 Garlic150 Gram
 Dried figs150 Gram
 Dried deseeded black currants150 Gram
 Dried kashmiri red chilies100 Gram
 Mustard seeds25 Gram
 Cumin seeds20 Gram
 Jaggery1 Kilogram
 Sugar500 Gram
 Star anise2
 Cinnamon2 Inch
 Crushed green cardamoms6
 Sugarcane vinegar48 Ounce
 Salt2 Kilogram

Nutrition Facts

Serving size

Calories 106 Calories from Fat 5

% Daily Value*

Total Fat 0.53 g0.81%

Saturated Fat 0.06 g0.32%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 992.7 mg41.4%

Total Carbohydrates 26 g8.8%

Dietary Fiber 1.2 g5%

Sugars 22.5 g

Protein 0.89 g1.8%

Vitamin A 13.8% Vitamin C 10.9%

Calcium 2.8% Iron 4.5%

*Based on a 2000 Calorie diet


1. Soak the figs and black currants in vinegar for twenty-four hours.
2. Cut the fresh turmeric and ginger into fine strips one inch long. Peel the carrots and cut into sticks. Peel the melons, remove the seeds and cut into thin one inch strips. Cover all these vegetables in kitchen salt in separate containers overnight.
The next day, slice the brinjals and string the papdi. Boil a large vessel of water and add two cups salt to it. Drop the brinjal slices in it and allow to boil for five minutes. Drain the water and place the brinjal slices upon a white cloth under a fan. Do the same with the papdi.
Once the brinjal and papdi are under the fan, grind the chillies, garlic, mustard and cumin seeds with vinegar.
Place one bottle of vinegar in a large vessel and allow it to boil. Crush the jaggery and add it to the vinegar along with the sugar. Stir occasionally. Add the masala. When the vinegar mixture comes to the boil add the salt covered vegetables after draining the salt water. Also add the fruit soaked in vinegar and lastly the brinjal and papdi. Allow to boil for ten minutes, stirring gently all the while. Cool and pack in a.large, dry, glass jar. Pickle will be ready to eat within one week.