Panchranga Achaar


by
Panchranga Achaar


Added to 5 cookbooks   This recipe has been viewed 14772 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 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.

Add your private note

Panchranga Achaar recipe - How to make Panchranga Achaar

Preparation Time:    Cooking Time:    Total Time:     Makes 3 cups. (42 tbsp )
Show me for servings

Method
  1. 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.
  2. Drain the chick peas. Keep aside.
  3. Combine the nigella seeds, coriander seeds, turmeric powder, fennel seeds, ajwain, fenugreek seeds, chilli flakes, mustard oil and salt and mix well.
  4. Add the mango pieces, chick peas and lotus stems and toss well.
  5. Bottle the pickle in a sterilised glass jar.
  6. Press the ingredients in the jar using the back of a spoon so that all the pickle ingredients are immersed in oil.
  7. 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.
Accompaniments

Aloo Paratha, How To Make Aloo Paratha 
Paneer Paratha ( Paneer Snacks ) 
Parathas, Plain Paratha, Basic Paratha Recipe 
Stuffed Cauliflower Paratha 

Nutrient values per tbsp
Energy68 cal
Protein0.4 g
Carbohydrates2.9 g
Fiber0.6 g
Fat6.1 g
Cholesterol0 mg
Vitamin A331.6 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.1 mg
Vitamin C1.7 mg
Folic Acid3.6 mcg
Calcium5.3 mg
Iron0.2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium2.6 mg
Potassium20.5 mg
Zinc0.1 mg

RECIPE SOURCE : Punjabi KhanaBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews