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Hot & Spicy Pachrasiya Achaar

Authenticparsicooking's picture
Ingredients
  Seedless black brinjals 500 Gram
  Red carrots 500 Gram
  Red pumpkin 500 Gram
  Melons 500 Gram
  White pumpkin 500 Gram
  Kharak 250 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
  Jaggery 3 Kilogram
  Sugarcane vinegar 24 Ounce
  Salt To Taste
Directions

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.

Recipe Summary

Cuisine: 
Asian
Servings: 
50

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