Pacharasiya Mixed Pickle

This traditional Parsi 'Pacharasiya' pickle is a complex and flavorful preserve combining a unique medley of sun-dried vegetables, fruits, and dried fruits. Tender bitter gourd, okra, and root vegetables are cured and dried to concentrate their textures before being simmered in a rich, sweet-and-sour syrup of jaggery and vinegar infused with aromatic spices. The result is a dark, sticky, and savory condiment with a perfect balance of heat, sweetness, and tang that pairs exceptionally well with Indian breads or rice dishes.

Ingredients

1 pound Jaggery (Patni or dark) (Scaled down from original bulk quantity (10 Sher).)
3.5 ounces Red pumpkin peel (cut into 1-inch pieces) (Use only the thick peel/rind. Scaled from 2 Sher.)
3.5 ounces Bottle gourd peel (cut into pieces) (Use only the thick peel/rind. Scaled from 2 Sher.)
3.5 ounces Tender okra (Scaled from 2 Sher.)
3.5 ounces Sweet potato (peeled and sliced 1-inch thick) (Scaled from 2 Sher.)
3.5 ounces Fresh Jujube berries (Bor) (Large, green-skinned variety, not fully ripe. Scaled from 2 Sher.)
3.5 ounces Dried mango pieces (Scaled from 2 Sher.)
3.5 ounces Dried figs (Scaled from 2 Sher.)
3.5 ounces Dried apricots (Jardalu) (Scaled from 2 Sher.)
3.5 ounces Potatoes (medium size) (Scaled from 2 Sher.)
3.5 ounces Bitter gourd (small, tender) (Scaled from 2 Sher.)
3/4 ounce Red chili powder (Scaled from 0.5 Sher.)
3/4 ounce Fresh ginger (Scaled from 0.5 Sher.)
1/2 ounce Garlic cloves (Scaled from 0.25 Sher.)
1/4 teaspoon Cardamom pods (Scaled from 0.5 Tola.)
1/4 teaspoon Cloves (Scaled from 0.5 Tola.)
1/4 teaspoon Cinnamon stick (Broken pieces. Scaled from 0.5 Tola.)
2 1/2 cups Strong vinegar (Malt or Cider) (Scaled from 8 bottles (approx 0.8 bottle for this batch size).)
2 tablespoons Salt (Estimated for curing process.)
1 cup Light vinegar (for washing) (Estimated quantity.)

Instructions

1Peel the ginger and garlic. Slice the ginger into thin strips. Toss the ginger and garlic in a little salt and let stand for 24 hours. After salting, spread them out and dry in the sun for 2 days.
2Cut the small bitter gourds lengthwise into four slits, keeping the base attached so the vegetable remains whole. Rub with a little salt and keep for 2 days. Afterward, wash twice with cold water, squeeze out excess moisture, and dry in the sun for 2 days.
3Apply salt to the pumpkin peels, bottle gourd peels, and sweet potato slices. Let them stand briefly, then dry them in the sun for 2 days, similar to the other vegetables.
4Peel the potatoes and cut them into four attached slits (like the bitter gourd). Keep them in salt for 4 to 5 hours. Dry the okra in the sun as well.
5Dissolve the jaggery in the strong vinegar. Strain the mixture through a cloth into a non-reactive pot (stainless steel or enamel; originally tin-lined copper). Bring the mixture to a boil.
6Wash all the prepared dried ingredients, along with the dried fruits (mango, figs, apricots), in the light vinegar. Add them to the boiling syrup along with the chili powder and spices. Simmer over a slow fire until the mixture comes to a boil again.
7Just before removing the pot from the heat, add the fresh Jujube berries (Bor). Remove from heat. Tie a cloth over the mouth of the pot and let it cool completely. Once cold, transfer to jars, cover tightly, and tie a cloth over the lids. Stir the pickle occasionally to ensure even marination.