Panchranga Achaar

Pachranga achaar is a famous Punjabi pickle which I came across quite accidentally enroute from Delhi to Ludhiana. There was a huge pickle factory on the highway by the side of which I stopped. Here I discovered they were manufacturing and exporting a whole array of North Indian pickles. I stumbled upon this pickle which I thought was totally amazing. I took a small sample back home with the sole purpose of being able to make it myself. Like all Punjabi pickles, this one too was made using mustard oil. Pachranga achaar as its name suggests is made using five main ingredients raw mangoes, chick peas, lotus stem, karonda and amlas or limes, pickled with whole spices. In this recipe, I have used a combination of raw mangoes, chick peas and lotus stem omiting karonda and amlas but you can add more vegetables if you like. Serve this achaar with Parathas of your choice to tantalize your taste buds.

Preparation Time: 4 to 6 hours
Cooking Time: 0 minutes
Makes 3 cups.
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3 cups (375 grams) raw mangoes , cut into 25 mm. (1") cubes
1 cup soaked kabuli chana (white chick peas)
1 cup (100 grams) lotus stems, thinly sliced
1 tsp nigella seeds (kalonji)
1 tsp coriander (dhania) seeds
1 tsp turmeric powder (haldi)
2 tsp fennel seeds (saunf)
1/2 tsp carom seeds (ajwain)
1/2 tsp fenugreek (methi) seeds
1 tbsp dry red chilli flakes (paprika)
1 1/4 cups mustard (rai / sarson) oil
3 tbsp salt