Mixed Vegetable Pickle No. 2

Mixed Vegetable Pickle No. 2

This elaborate Parsi-style mixed pickle, known as 'Pacharasiya', creates a harmonious blend of textures and flavors by combining tender vegetables with chewy dried fruits. The recipe features a robust medley of eggplants, carrots, and flat beans alongside sweet figs, dates, and raisins, all preserved in a spicy, jaggery-sweetened vinegar base. Sun-drying the vegetables concentrates their flavors before they are matured in the aromatic pickling liquid, resulting in a rich, dark, and savory condiment that improves with age.

Ingredients

  • 5 pounds Eggplants (large, thin, seedless) (Originally 5 Sher.)
  • 5 pounds Snap melons (Surti Chibhada) or cucumbers (Originally 5 Sher Surti Chibhada.)
  • 4 pounds Carrots (large, tender) (Originally 4 Sher.)
  • 2 1/2 pounds Split mustard seeds (Rai kuria) (Originally 2.5 Sher ground mustard.)
  • 2 1/2 pounds Flat beans (Surti Papdi) (Originally 2.5 Sher.)
  • 1 1/2 pounds Jaggery (Originally 1.5 Sher Patni Gol.)
  • 1 1/2 pounds Fresh turmeric root (Originally 1.5 Sher green turmeric pieces.)
  • 1 1/2 pounds Dried dates (Kharek) (Originally 1.5 Sher Shakariya Kharek.)
  • 1 1/2 pounds Dried figs (Originally 1.5 Sher.)
  • 1 1/2 pounds Dried red chilies (Goa or Kashmiri) (Originally 1.5 Sher Goa chilies.)
  • 2 pounds Fresh ginger (Originally 2 Sher.)
  • 1 pound Black raisins (large) (Originally 1 Sher.)
  • 1/2 pound Garlic cloves (Originally 0.5 Sher.)
  • 1/4 pound Cumin seeds (crushed) (Originally 0.25 Sher.)
  • 3 1/2 bottles Strong vinegar (Approx 2.6 liters or 11 cups. Originally 3.5 bottles.)
  • 2 ounces Salt (for boiling) (Originally 'Navtank' (approx 2 oz).)
  • 1 pound Salt (for curing) (Originally 1 Sher.)
  • 1 cup Light vinegar (for washing) (Quantity estimated for washing fruits.)

Instructions

  1. 1Slit the eggplants lengthwise into four sections, keeping them attached at the stem (calyx). Place them in a large pot along with the whole flat beans (papdi). Pour in enough cold water to submerge everything completely. Add 2 ounces of salt, cover the pot, and place on the stove. Boil until the vegetables are tender. Remove from water immediately and place in the sun to dry.
  2. 2Cut the snap melons (chibhada) into 1-inch pieces (keep small ones whole, split large ones). Scrape the skin of the carrots with a knife and cut them into thick sticks. Peel the ginger and cut into thin slices. Cut the fresh turmeric into pieces.
  3. 3Mix the prepared melons, carrots, ginger, and turmeric with 1 pound of salt in a jar. Keep for 2 days. After 2 days, remove the vegetables and spread them out to dry in the sun for 2 to 3 days.
  4. 4Wash the raisins, figs, and dried dates with light vinegar. Wipe the chilies clean, remove stems, and soak them in an earthenware vessel with a little strong vinegar for 1 hour. Afterward, grind the chilies into a paste on a clean stone.
  5. 5Pour the strong vinegar into a tin-lined pot and bring to a boil uncovered. As soon as it begins to bubble, remove from heat and let it cool completely.
  6. 6In a small amount of the cooled vinegar, mix the split mustard seeds thoroughly. Add the remaining vinegar and the chili paste. Mix in all the prepared vegetables, fruits, garlic, and crushed cumin. Pack everything into a jar. Place lumps of jaggery on top of the mixture. Cover the jar with a tight lid and tie a cloth over it.
  7. 7Open the jar every few days and stir the contents from bottom to top to ensure even mixing. If the vinegar has been absorbed, add more boiled and cooled vinegar until the pickle is ready. The pickle will be ready to eat in 15 to 20 days.
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