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Pachranga Pickle

Pachranga Pickle
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Pachranga Pickle Recipe, How To Make Pachranga Pickle Recipe

A very tasty pickle made from raw mango, lotus stems, gren chillies, ginger, kerda, and karamda berry, small lemons and amla16389

About Recipe

How to make Pachranga Pickle

(59 ratings)
0 reviews so far
Prep time
60 mins
Cook time
Total time
60 mins
Pachranga Pickle
Author : Vahchef
Main Ingredient : mango
Servings : 0 persons
Published date : November 28, 2016

Ingredients used in Pachranga Pickle
• Mustard seeds (skin removed) and split (rai ka kuriya) - 250 grams.
• Turmeric - 100 grams.
• Salt - to taste.
• Aniseeds - 100 grams.
• Small lemons - 25 numbers.
• Amla - 250 grams.
• Lotus stems - 10 piece.
• Karamda - 500 grams.
• Green chillies - 250 grams.
• Ginger - 250 grams.
• Kerda - 250 grams.
• Raw mango - 5000 grams.
• Onion seeds (mangrella) - 50 grams.
• Asafoetida powder - 25 grams.
• Mustard oil - 1000 grams.
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.

Cooking with images


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