Mixed Vegetable Pickle No. 3 (Pacharasiya Achar)
A traditional Gujarati 'Pacharasiya' (mixed) pickle that combines the crunch of sun-dried carrots and melons with the sweetness of dates and apricots. This complex preserve features a rich, tangy base of jaggery and vinegar, heavily spiced with mustard, coriander, and aromatics like garlic and ginger. The result is a sweet, sour, and savory condiment that matures over two weeks to develop a deep, harmonious flavor profile.
Ingredients
- 2 1/2 pounds Red carrots (Originally 2.5 Sher. Use fresh red carrots.)
- 2 1/2 pounds Surti Chibhada (or seedless cucumber/melon) (Originally 2.5 Sher. Use firm melon or cucumber, seedless.)
- 1 1/2 pounds Jaggery (Gur) (Originally 1.25 to 1.5 Sher.)
- 1 pound Dried dates (Kharek) (Originally 1 Sher.)
- 1 pound Dried apricots (Jardalu) (Originally 1 Sher.)
- 1/2 pound Salt (Originally 0.5 Ratal.)
- 1/2 pound Ginger root (Originally 0.5 Sher.)
- 1 pound Split mustard seeds (Rai kuria) (Originally 1 Sher ground mustard.)
- 1/2 pound Garlic cloves (Originally 0.5 Sher.)
- 4 ounces Dried red chilies (Originally 0.25 Sher.)
- 4 ounces Cumin seeds (Originally 0.25 Sher.)
- 2 ounces Dried turmeric root (Originally 1 Navtank.)
- 1 1/4 pounds Coriander seeds (Originally 1.25 (implied Sher). Can be adjusted to taste.)
- 8 cups Strong vinegar (Originally 2.5 bottles. Approx 60-64 fl oz.)
- 1 cup Light vinegar (For washing ingredients. Quantity estimated.)
- 5 whole Whole dried red chilies (For boiling in vinegar.)
Instructions
- 1Trim the bottoms of the carrots, scrape off the skin with a knife, remove the hard core, and cut into thick strips. Peel the ginger and cut into fine strips. Cut the chibhada (melon) into chunks the size of chickpeas or small citrus segments without peeling. Wash all three (carrots, ginger, melon), wipe dry, and mix with the salt in a jar. Cover and let stand for 24 hours.
- 2After 24 hours, remove the vegetables from the jar and spread them out to dry in full sunlight for two days.
- 3Remove seeds from the dried dates and apricots, cut them into small pieces, and wash them with light vinegar. Peel the garlic. Clean the dried chilies and cumin seeds, then grind them separately on a clean stone (or mortar) with a little strong vinegar until coarsely ground. Soak the turmeric root in a little strong vinegar for two hours, then grind it into a fine paste.
- 4Pour the strong vinegar into a tinned vessel (or stainless steel pot). Add 5 whole dried chilies. Place on the stove uncovered and bring to a boil. As soon as it starts to bubble, remove from heat immediately and let it cool completely.
- 5Take a little of the cooled vinegar and mix it with the mustard seeds in a large bowl or dish, stirring well with a large wooden spoon. Dissolve the jaggery in the remaining vinegar and strain it through a coarse cloth to remove impurities. Add the strained jaggery-vinegar to the mustard mixture. Then, add all the ground spice pastes (garlic, chili, cumin, turmeric) and mix thoroughly. Finally, add the prepared vegetables and fruits. Mix everything well.
- 6Transfer the mixture into a clean jar. Cover the mouth with a cloth and tie it. Stir the pickle from bottom to top every 2-3 days. It should be ready to eat in 10-12 days. Continue to stir occasionally to prevent spoiling. (Optional: You may also add seeded black raisins, fig pieces, green chilies, or fresh turmeric pieces washed in vinegar at the time of bottling).
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