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Panchranga Achaar
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
360 Mins
Cooking Time
0 Mins
Total Time
360 Mins
Makes
3 null
Ingredients
Main Recipe
3 cups (375 grams) mango cubes , cut into 25 mm. (1") cubes
1 cup soaked kabuli chana (white chick peas)
1 cup (100 grams) sliced lotus stem
1 tsp nigella seeds (kalonji)
1 tsp coriander (dhania) seeds
1 tsp turmeric powder (haldi)
2 tsp fennel seeds (saunf)
1/2 tsp carom seeds (ajwain)
1/2 tsp fenugreek (methi) seeds
1 tbsp dry red chilli flakes (paprika)
3 tbsp salt
Method
- Place the mango pieces on a large sieve. Cover the sieve with a clean muslin cloth and place it under the sun for 4 to 6 hours. Keep aside.
- Drain the chick peas. Keep aside.
- Combine the nigella seeds, coriander seeds, turmeric powder, fennel seeds, ajwain, fenugreek seeds, chilli flakes, mustard oil and salt and mix well.
- Add the mango pieces, chick peas and lotus stems and toss well.
- Bottle the pickle in a sterilised glass jar.
- Press the ingredients in the jar using the back of a spoon so that all the pickle ingredients are immersed in oil.
- Keep the jar in the sun for 4 to 5 days, tossing the ingredients in the jar occasionally. This pickle is then ready to serve. This can be stored for upto 1 year.
Panchranga Achaar recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 714 cal |
| Protein | 4.1 g |
| Carbohydrates | 30.2 g |
| Fiber | 6.5 g |
| Fat | 64 g |
| Cholesterol | 0 mg |
| Sodium | 5845.9 mg |
Click here to view Calories for Panchranga Achaar
The Nutrient info is complete
