Hot & Spicy Pachrasiya Achaar
|Seedless black brinjals||500 Gram|
|Red carrots||500 Gram|
|Red pumpkin||500 Gram|
|White pumpkin||500 Gram|
|Deseeded black currants||250 Gram|
|Fresh ginger||50 Gram|
|Garlic cloves||200 Gram|
|Dried apricots||250 Gram|
|Ahmedabadi large boras||100 Gram|
|Kashmiri chili powder||50 Gram|
|Turmeric powder||15 Gram|
|Clove powder||1⁄2 Teaspoon|
|Cardamom powder||1 Teaspoon|
|Sugarcane vinegar||24 Ounce|
1. Soak all the vegetables in handfuls of salt in separate vessels. Cut them into sticks. Soak the apricots, dried dates and deseeded black currants in vinegar overnight.
2. Next morning wash all the vegetables lightly in vinegar and place in a colander. Allow all the liquid to drain off.
3. Meanwhile place three bottles of sugarcane vinegar in a large open mouthed dekchi. Crush the jaggery and add it to the vinegar and bring it to a strong boil. Add the vegetables one by one, chopped ginger, garlic and the dried fruits, the boras last of all. Stir carefully so that the vegetables don't get bruised. Boil for five minutes. Taste for salt. Sprinkle the chilli powder, turmeric, and clove and cardamom powder over the vegetables. Stir for two minutes and remove the dekchi from the fire. Cool and fill in clean, dry glass bottles. The pickle can be eaten after a week or ten days.
4. Use vinegar carefully. No synthetic vinegar should be used.