Pachranga Achar Recipe
Would you like to try a great in taste Pachrasiya Achaar recipe? The Asian Pachrasiya Achaar has a way of addicting you to it on the first bite. Dish up this Pachrasiya Achaar for a meal today and see it simply vanish.
Summary
Ingredients
300 gms. tiny surti papdi or flat beans
300 gms. black, long, seedless brinjals
250 gms. raw melons
250 gms. carrots
50 gms. fresh turmeric
50 gms. fresh ginger
150 gms. garlic cloves
150 gms. dried figs
150 gms. dried deseeded black currants
100 gms. dried Kashmiri chillies
25 gms. mustard seeds
20 gms. cumin seeds coarsely ground
1 kg. best quality jaggery
500 gms. sugar
2 star anise
2" cinnamon
6 crushed green cardamoms
4 bottles sugarcane vinegar
2 kgs. kitchen sal
Directions
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.
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.
