Undried Five-Flavor Pickle (Achar Pacharasiya)

A complex and aromatic Parsi-style mixed pickle that balances sweet, sour, and spicy notes without the need for traditional sun-drying. Crisp julienned carrots, ginger, and melon are cured and air-dried, then steeped in a rich, jaggery-sweetened vinegar base infused with garlic, cumin, and turmeric. The addition of dried dates and apricots adds a delightful chewy texture to this preserve, which matures into a deep, dark condiment perfect for accompanying curries and rice.

Ingredients

2 cups Carrots (Peeled and cut into fine julienne strips.)
2 cups Snap Melon or Cucumber (Originally 'Chibhada'. Cut into 3/4 inch pieces.)
1 cup Fresh Ginger (Peeled and cut into fine julienne strips or thin slices.)
1/2 cup Salt (For curing the vegetables.)
1 cup Dried Dates (Kharek) (Halved or left whole.)
1 cup Dried Apricots (Jardalu) (Halved and pitted.)
4 cups Malt Vinegar (for washing/grinding) (Originally '2 bottles pure vinegar'. Used for washing ingredients and grinding spices.)
4 cups Strong Malt Vinegar (for base) (Originally '1.75 bottles strong sauce/vinegar'. Used for the main pickling liquid.)
2 pieces Turmeric Root (or powder) (Or 2 tablespoons powder. If using root, soak and grind as directed.)
2 tablespoons Cumin Seeds (To be ground.)
1/2 cup Garlic Cloves (Peeled.)
6 whole Dried Red Chilies (Adjust quantity based on heat preference.)
2 cups Jaggery (Gur) (Crushed or grated.)
1 cup Split Mustard Seeds (Rai Kuria) (Or coarsely ground mustard seeds.)
1/2 cup Black Raisins (Optional addition mentioned in text. Seeded.)

Instructions

1Wash the carrots, melon (or cucumber), and ginger thoroughly. Peel the carrots and ginger and cut them into fine julienne strips (matchsticks). Cut the melon into 3/4-inch pieces. Mix these three ingredients with the salt in a jar and let them sit for 24 hours.
2After 24 hours, remove the vegetables from the jar. Wipe them with a thick cloth to remove moisture, then spread them on a clean, dry cloth. Let them air dry for 5 to 6 hours. Do not sun dry; simply allow surface moisture to evaporate in the air.
3Cut the dried dates in half (or keep whole). Halve the dried apricots and remove the pits. Wash both fruits in a little light vinegar. Take a small amount of vinegar in a bowl and soak the turmeric root in it for 2 hours. Peel the garlic and clean the cumin seeds. Wash the garlic and cumin in light vinegar.
4On a clean grinding stone (or mortar and pestle), grind the garlic and cumin coarsely using a little vinegar. Grind the soaked turmeric into a fine paste.
5In a non-reactive pot (originally tinned copper), heat the strong vinegar with the dried red chilies. Heat until it begins to smoke slightly, but do not let it boil or bubble vigorously. Once it smokes, remove from heat immediately and let it cool completely.
6Crush the jaggery into a powder. Dissolve it into the cooled vinegar mixture. Strain the liquid through a cloth into a large bowl to remove impurities.
7Place the mustard seeds (or split mustard) in a large mixing bowl. Gradually add the jaggery-vinegar mixture while stirring vigorously with a wooden spoon until the mustard forms a loose paste and is well incorporated. Mix in the remaining vinegar and the ground spice pastes (garlic, cumin, turmeric).
8Add the prepared vegetables (carrots, melon, ginger) and fruits (dates, apricots, and optional raisins) to the vinegar base. Mix thoroughly. Transfer the pickle into a sterilized jar. Cover the mouth of the jar with a cloth and tie it securely.
9On the third day, stir the pickle thoroughly to mix the bottom layers with the top. Repeat this occasionally. The pickle will be ready to eat in 12 to 15 days. If the pickle seems dry, add a little more strong vinegar to keep the consistency loose.