Pachranga Pickle Recipe – Traditional 5-Color Mixed Indian Pickle
Step 1: Soak the TentiSoak ½ cup tenti in salted water overnight. Rinse well the next day. Step 2: Sun-dry the VegetablesSpread 1 cup each of chopped carrot, raw mango, ginger, and green chili along with soaked tenti on a plate and place in sunlight for a day or until completely dry. Step 3: Prepare Spiced OilHeat 2 cups mustard oil in a pan until it reaches smoking point. Turn off the heat and let it cool. Step 4: Add SpicesAdd 2 tbsp fennel seeds, 2 tbsp nigella seeds, 2 tbsp fenugreek seeds, 1 tbsp mustard seeds, 1 tbsp red chili powder, 1 tsp turmeric powder, and 3 tbsp salt to the cooled oil. Step 5: Mix with VegetablesCombine the dried vegetables with the spiced oil mixture. Stir thoroughly. Step 6: Transfer to JarPlace the mixture into a clean, dry, sterilized glass jar. Step 7: Sun-FermentKeep the jar in sunlight for 3 to 4 days, shaking it daily for even fermentation. Step 8: Store & ServeYour pachranga pickle is ready. Store in a cool, dry place and use as desired.
This Pachranga Pickle recipe combines multiple fresh vegetables with a pungent mustard oil and a unique blend of spices including fennel, nigella, fenugreek, and mustard seeds. The technique of sun-drying before pickling helps intensify the flavors and ensures a crunchy texture. It’s a must-have in many Indian households, especially in northern and central India, and can be enjoyed with rice, parathas, or dal.
Pachranga Pickle is a vibrant and flavorful traditional Indian pickle featuring five colorful ingredients — raw mango, carrot, tenti, ginger, and green chili. This pickle is a perfect blend of tangy, spicy, and aromatic flavors, ideal to accompany your everyday meals or festive spreads. The sun-drying step enhances the taste and preserves the crunchiness of the vegetables, making it an authentic, homemade delicacy.
🧂 Ingredients
- 1 cup raw mango, chopped
- 1 cup carrot, chopped
- ½ cup tenti (soaked in salt water for 1 day)
- 1 cup ginger, finely chopped
- 1 cup green chili, cut lengthwise
- 2 tablespoons fennel seeds (saunf)
- 2 tablespoons nigella seeds (kalonji)
- 2 tablespoons fenugreek seeds (methi dana)
- 1 tablespoon mustard seeds (rai)
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 3 tablespoons salt (adjust to taste)
- 2 cups mustard oil
👩🍳 Instructions
- Soak and Prepare Tenti: Soak tenti in salted water for one day. The next day, wash thoroughly and drain well.
- Sun-dry the Vegetables: On a large clean plate, combine chopped carrot, raw mango, tenti, ginger, and green chili. Place the plate under direct sunlight and let the mixture dry for 3-4 days, stirring occasionally to ensure even drying.
- Prepare the Tempering Oil: Heat mustard oil in a pan until it reaches smoking point to remove its raw flavor. Turn off the heat and let the oil cool slightly.
- Add Spices to Oil: Add nigella seeds, fennel seeds, fenugreek seeds, mustard seeds, red chili powder, turmeric powder, and salt to the warm oil. Stir well to blend the spices into the oil.
- Mix Pickle Ingredients: Add the sun-dried vegetable mix into the tempered oil and spice mixture. Stir thoroughly to coat all the pieces evenly.
- Jar and Sun Cure: Transfer the Pachranga pickle into a clean, dry glass jar. Seal the jar loosely and keep it under direct sunlight for 3-4 days. Shake the jar gently once a day to mix the contents and enhance flavor absorption.
- Serve and Store: After sun-curing, the pickle is ready to serve. Store the pickle in an airtight jar in a cool, dry place. It can be refrigerated for longer shelf life.
💡 Cooking Tips
- Use fresh, firm vegetables for better texture and crunch.
- Adjust salt and chili powder as per your heat tolerance.
- For a sweeter twist, add a pinch of jaggery powder.
- Substitute mustard oil with sesame oil for a different flavor profile (common in some regions).
- Ensure the vegetables are completely dry before mixing with oil to avoid spoilage.
🛠️ Common Mistakes & Fixes
- Mistake: Pickle becomes soggy or watery.
Fix: Ensure sun-drying is thorough and no moisture remains in the vegetables before mixing. - Mistake: Pickle tastes bitter.
Fix: Use fresh, not overripe or spoiled vegetables; rinse soaked tenti well to reduce bitterness. - Mistake: Pickle develops mold.
Fix: Use sterilized jars and keep pickle in a dry, warm place. Avoid moisture during storage.
⭐ Chef’s Tips
- Sun-drying is crucial — it intensifies flavor and preserves the pickle naturally.
- Use fresh mustard oil with a pungent aroma to get authentic taste.
- Stir the pickle gently every day during the sun-curing period for even flavor development.
- If sunlight is unavailable, use a dehydrator or warm oven to dry the vegetables lightly.
🍳 Equipment & Tools
- Large mixing bowl or plate for sun-drying
- Non-stick pan for tempering oil and spices
- Glass jars with airtight lids for storing pickle
- Wooden spatula or spoon for mixing
- Clean cloth to cover the jars during sun-drying
🍽️ Pairing Suggestions
- Serve Pachranga pickle with steamed rice and dal tadka.
- Pairs excellently with Indian flatbreads like roti, paratha, and naan.
- Complements curd rice or khichdi for a tangy kick.
- Great addition to traditional thali meals.
⚠️ Allergen Info
- Contains mustard seeds and mustard oil — avoid if allergic.
- Naturally gluten-free.
- Vegan and vegetarian-friendly.
- Check for any cross-contamination if buying spices from bulk bins.
🛒 Brand Suggestions
- Mustard Oil: Rajah Mustard Oil, TRS Mustard Oil (available at Tesco, Sainsbury’s, or Indian grocery stores)
- Spices: East End, TRS, or Laxmi brands (for fennel, nigella, fenugreek, mustard seeds)
- Raw Mango: Check local Indian stores or substitute with green mango during season
- Tenti and fresh ingredients: Available at Indian/Asian stores such as ASDA, Patel Brothers UK