Pachranga Pickle Recipe – Traditional 5-Color Mixed Indian Pickle
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.
Chef’s 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.