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Description : A very tasty pickle made from raw mango, lotus stems, gren chillies, ginger, "kerda", and "karamda" berry, small lemons and amla

Recipe of Pachranga Pickle
Ingredient Name	Unit	Quantity

Amla	grams	250
Aniseeds	grams	100
Asafoetida powder	grams	25
Ginger	grams	250
Green Chillies	grams	250
Karamda	grams	500
Kerda	grams	250
Lotus stems	piece	10
Mustard Oil	grams	1000
Mustard Seeds (Skin removed) and split (Rai ka kuriya)	grams	250
Onion Seeds (Mangrella)	grams	50
Raw Mango	grams	5000
Salt	to taste
Small lemons	number	25
Turmeric	grams	100
Directions \| How to make Pachranga Pickle

Peel the mango and cut into long thin slices. De-seed the Karamda and cut into halves. Peel Ginger and cut into match stick size. Remove top stems of Kerda. Scrape the upper surface of lotus root and cut cross section into circles Slice the Chillies into length wise halves. Soak all the above in salt and haldi in water overnight. Remove water and spread on a cloth and after an hour transfer to a vessel. Add all the masalas. Cover with cloth and expose in the sun for 2 to 3 days. Keep stirring and tossing every morning and evening. When the masalas penetrate the pickle, add oil to cover everything. Store in jar.

Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

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