Pachranga Pickle Ingredients:
- Raw mango – 1 cup, chopped
- Carrot – 1 cup, chopped
- Tenti – ½ cup
- Ginger – 1 cup, finely chopped
- Green chili – 1 cup, cut lengthwise
- Fennel seeds – 2 tablespoons
- Nigella seeds – 2 tablespoons
- Fenugreek seeds – 2 tbsp
- mustard seeds ( rai) – 1 Tbsp
- Red chili powder – 1 tbsp
- Turmeric powder – 1 teaspoon
- Salt – 3 tablespoons or as per taste
- Mustard oil – 2 cups
Instructions:
- Soak the tenti in salt water for one day and wash it the next day.
- On a big plate add carrots, raw mango, tenti, ginger, green chili and put it in direct sunlight so that it gets dried properly.
- now add mustard oil to the pan, heat it well, and then turn off the gas.
- When the oil cools down, add nigella seeds, fennel seeds, fenugreek seeds, mustard seeds, red chili powder, turmeric powder, and salt and mix well.
- Now add dela, chopped carrots, chopped raw mangoes, ginger, and green chilies to the pan and mix well.
- Transfer the delicious Pachranga Mix pickle in the jar and keep it in sunlight for 3 to 4 days and serve it with food.
