Pachranga Achaar recipe - How to make Pachranga Achaar
Main procedure- 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 kabuli chana. 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, kabuli chana 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.
- 1/2 cup raw chick peas will give you approx. 1 cup chick peas, soaked overnight.
- Wash the lotus stems thoroughly, under running water. Peel the lotus stems and cut into thin roundels using a sharp knife.
- Wash the roundels again and pat them dry using a dry absorbent cloth.
Nutrient values (Abbrv) per serving
| Energy | 802 cal |
| Protein | 5.5 g |
| Carbohydrates | 40.3 g |
| Fiber | 8.7 g |
| Fat | 68.7 g |
| Cholesterol | 0 mg |
| Sodium | 10378.4 mg |