today we are going to make pachranga pickle, a mixed vegetable pickle with 5 different colored veggies.
ingredients and quantities are listed in the description box
here they are
panchranga means of 5 different colors and we are using 5 different colored veggies to prepare this pickle
these are cauliflower, carrots, turnip, ginger, lemon and green chilli. this is a mixed vegetable pickle
all veggies have been washed & wiped dry
the chillies have been sliced & then chopped
carrots peeled & sliced
lemons are quartered
turnips peeled & sliced
ginger peeled & sliced
and the spices
turmeric powder
deghi mirch. it is a red chilli powder
white vinegar
salt
mustard oil. it has been heated till it smoked and then cooled completely
mustard seeds - dry roasted & coarsely ground
fennel seeds - dry roasted & coarsely ground
fenugreek seeds - dry roasted & coarsely ground
let's start making the pickle
we will transfer all the spices to the large bowl
mustard seeds, fennel seeds, fenugreek seeds, turmeric powder, deghi mirch & salt
the oil has to be completely cooled before adding to the pickle
add all the veggies to a large bowl or a high rimmed plate like we are using (we call it paraat)
add all the spices
and mix thoroughly
add the mustard oil & white vinegar
the pickle will keep good for a year if vinegar is added
if you wish you can avoid vinegar but the pickle will stay good for a month or two only
once the pickle is mixed well transfer it to an airtight bottle
the pickle will need to be exposed to sun for 5-6 days after which the pickle will be ready to eat
shake the pickle morning & evening daily during this period
to get a good colored pickle use only deghi mirch as the red chilli powder
the pickle is nicely mixed and ready to be transferred to an airtight jar. once it is ready always use a dry spoon to remove the pickle
do try this pachranga pickle/mixed vegetable pickle and share your experience in the comments
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