Ingredients with Measurements:
- 2 cups raw mango, peeled and diced
- 1 cup carrot, peeled and diced
- 1 cup cauliflower florets
- 1 cup green chili peppers, sliced
- 1 cup red chili peppers, sliced
- 1/2 cup mustard oil
- 1/2 cup vinegar
- 1/4 cup salt
- 1/4 cup sugar
- 1 tablespoon fenugreek seeds
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon nigella seeds
Special equipment needed:
- A large mixing bowl
- Airtight glass jars for storing the pickle
Step-by-step instructions:
1. In a large mixing bowl, combine the diced mango, carrot, cauliflower, green chili peppers, and red chili peppers.
2. Add salt and sugar to the bowl and mix well.
3. In a pan, roast the fenugreek seeds, fennel seeds, cumin seeds, coriander seeds, and nigella seeds until fragrant.
4. Grind the roasted seeds into a fine powder using a spice grinder or mortar and pestle.
5. Add the spice powder to the bowl and mix well.
6. Pour mustard oil and vinegar into the bowl and mix well.
7. Transfer the pickle into airtight glass jars and store in a cool, dry place for at least 2 weeks before consuming.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
5. Temperature:
No specific temperature required.
Serving size:
This recipe makes about 4 cups of pickle.
Nutritional information:
Calories: 50 per serving
Fat: 3g
Carbohydrates: 6g
Protein: 1g
Sodium: 580mg
Sugar: 4g
Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- Vinegar can be substituted with lemon juice or lime juice.
- Red chili peppers can be substituted with paprika or cayenne pepper.
Variations:
- Add diced onions and garlic for extra flavor.
- Use green mangoes instead of ripe mangoes for a tangier taste.
- Add turmeric powder for a vibrant yellow color.
Tips and tricks:
- Use a dry and clean spoon to scoop out the pickle from the jar to prevent contamination.
- Make sure the vegetables are completely dry before adding them to the bowl.
- Adjust the amount of salt and sugar according to your taste preference.
Storage instructions:
Store the pickle in airtight glass jars in a cool, dry place for up to 6 months.
Reheating instructions:
This pickle is meant to be consumed cold and does not require reheating.
Presentation ideas:
Serve the pickle in a small bowl or on a plate as a condiment.
Garnishes:
Garnish with fresh coriander leaves or sliced green chili peppers.
Pairings:
This pickle pairs well with Indian breads such as naan or roti.
Suggested side dishes:
Serve this pickle with any Indian meal as a side dish.
Troubleshooting advice:
If the pickle is too salty, add more sugar to balance the flavor.
Food safety advice:
Make sure to use clean utensils and jars to prevent contamination. Store the pickle in a cool, dry place to prevent spoilage.
Food history:
Pachranga Achar is a popular Indian pickle made with a combination of vegetables and spices. It originated in the northern state of Punjab and is now enjoyed all over India.
Flavor profiles:
This pickle has a spicy, tangy, and slightly sweet flavor.
Serving suggestions:
Serve this pickle as a condiment with any Indian meal.
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Region: Indian