by Tarla Dalal
Added to 291 cookbooks
This recipe has been viewed 37862 times
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 omitting karonda and amlas but you can add more vegetables if you like. Serve this achaar with parathas, to tantalize your taste buds.
- Place the mango pieces on a large sieve. Cover the sieve with a clean muslin cloth and place it under the sun for 4 to 6 hours. Keep aside.
- Drain the kabuli chana. Keep aside.
- Combine the nigella seeds, coriander seeds, turmeric powder, fennel seeds, ajwain, fenugreek seeds, chilli flakes, mustard oil and salt and mix well.
- Add the mango pieces, kabuli chana and lotus stems and toss well.
- Bottle the pickle in a sterilised glass jar.
- Press the ingredients in the jar using the back of a spoon so that all the pickle ingredients are immersed in oil.
- Keep the jar in the sun for 4 to 5 days, tossing the ingredients in the jar occasionally. This pickle is then ready to serve. This can be stored for upto 1 year.
- 1/2 cup raw chick peas will give you approx. 1 cup chick peas, soaked overnight.
- Wash the lotus stems thoroughly, under running water. Peel the lotus stems and cut into thin roundels using a sharp knife.
- Wash the roundels again and pat them dry using a dry absorbent cloth.
Nutrient values (Abbrv) per serving
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