Hot & Spicy Pachrasiya Achaar Recipe
Summary
Ingredients
| 500 gms. seedless long black brinjals | ||
| 500 gms. red carrots | ||
| 500 gms. red pumpkin | ||
| 500 gms. raw melons | ||
| 500 gms. white pumpkin | ||
| 250 gms. kharak - dried dates cut in halves | ||
| 250 gms. deseeded black currants | ||
| Sliced ginger | 50 Gram, cut into strips | |
| Garlic | 200 Clove (5gm), cut into strips | |
| 250 gms. dried apricots - cut into 2 pieces | ||
| 100 gms. Ahmedabadi large boras | ||
| 50 gms Kashmiri chilli powder | ||
| Turmeric powder | 15 Gram | |
| Clove powder | 1/2 Teaspoon | |
| Cardamom powder | 1 Teaspoon | |
| 3 kgs. best quality jaggery | ||
| 4 bottles sugarcane vinegar salt - coarse kitchen variety | ||
Directions
1. Soak all the vegetables in handfuls of salt in separate vessels. Cut them into sticks. Soak the apricots, dried dates and deseeded black currants in vinegar overnight.
2. Next morning wash all the vegetables lightly in vinegar and place in a colander. Allow all the liquid to drain off.
3. Meanwhile place three bottles of sugarcane vinegar in a large open mouthed dekchi. Crush the jaggery and add it to the vinegar and bring it to a strong boil. Add the vegetables one by one, chopped ginger, garlic and the dried fruits, the boras last of all. Stir carefully so that the vegetables don't get bruised. Boil for five minutes. Taste for salt. Sprinkle the chilli powder, turmeric, and clove and cardamom powder over the vegetables. Stir for two minutes and remove the dekchi from the fire. Cool and fill in clean, dry glass bottles. The pickle can be eaten after a week or ten days.
4. Use vinegar carefully. No synthetic vinegar should be used.
2. Next morning wash all the vegetables lightly in vinegar and place in a colander. Allow all the liquid to drain off.
3. Meanwhile place three bottles of sugarcane vinegar in a large open mouthed dekchi. Crush the jaggery and add it to the vinegar and bring it to a strong boil. Add the vegetables one by one, chopped ginger, garlic and the dried fruits, the boras last of all. Stir carefully so that the vegetables don't get bruised. Boil for five minutes. Taste for salt. Sprinkle the chilli powder, turmeric, and clove and cardamom powder over the vegetables. Stir for two minutes and remove the dekchi from the fire. Cool and fill in clean, dry glass bottles. The pickle can be eaten after a week or ten days.
4. Use vinegar carefully. No synthetic vinegar should be used.
Chef
