Pachranga Achar Recipe
Summary
Ingredients
| 300 gms. tiny surti papdi or flat beans | ||
| 300 gms. black, long, seedless brinjals | ||
| 250 gms. raw melons | ||
| Carrots | 250 Gram | |
| Turmeric | 50 Gram | |
| Ginger | 50 Gram | |
| Garlic | 150 Clove (5gm) | |
| Dried figs | 150 Gram | |
| 150 gms. dried deseeded black currants | ||
| 100 gms. dried Kashmiri chillies | ||
| Mustard seeds | 25 Gram | |
| 20 gms. cumin seeds coarsely ground | ||
| 1 kg. best quality jaggery | ||
| Sugar | 500 Gram | |
| Star anise | 2 | |
| Cinnamon | 2 inch | |
| Green cardamoms | 6 , crushed | |
| 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.
Chef
