Pachrangi Achaar ~ Instant Rajasthani Vegetable Pickle

by on January 10, 2016

“I think cooking is an art. But it is also an intuition. If you are truly interested, you can experiment effortlessly. Food definitely binds a family together,” says Mahaveerchand Bhandari with his wife Lalitha Bhandari as they share family recipes with us.

Among other delicacies, Lalithaji’s passion is making pickles. She makes many varieties of pickles, including one with lotus seeds. Her summer pickles stay good for a year. Here is a simple instant pickle that can be prepared anytime with absolute ease.


Pachrangi Achaar

Ingredients for Pachrangi Achaar:

  • 1 carrot
  • 1 radish
  • ½ capsicum
  • 2 florets of cauliflower
  • 1 onion
  • 1 green chilli
  • 1 tsp mustard powder
  • 1 heaped tsp amchur powder,
  • 1 tsp salt
  • ¼ tsp turmeric powder
  • 2 tsp oil
  • 1 tsp nigella seeds (kirayata)
  • A generous pinch of asafoetida powder
  • Juice of 1 lemon


  1. Clean and chop the carrot, radish, capsicum, cauliflower, onion and green chilli into lengthwise bits. Mix them well.
  2. Add the mustard powder, amchur powder, salt and turmeric powder to the vegetables.
  3. Heat the oil and add the nigella seeds and asafoetida powder. Add this tempering to the mixed vegetables.
  4. Add the lemon juice and mix everything well.
  5. Allow the pickle to soak in the spices for a day.
  6. Serve with meals. The pickle stays good for almost a week without refrigeration.

Tip for ginger paste: Lalithaji says that adding a pinch of sugar to ginger paste allows it to retain the fresh colour. You can freeze this ginger paste and use when required. Adding a small pinch to tea revitalizes the mood.

Photo Courtesy: Harmony Magazine


Part-1 of this post is an interview with Lalitha & Mahaveerchand Bhandari, a Rajasthani couple from Chennai. Also enjoy the Pachrangi Sabzi, a family favourite.
First published in ‘Heart to Hearth’ – a column in Harmony Celebrate Age, a magazine about silvers.


Share...Google+Pin on PinterestShare on LinkedInTweet about this on TwitterShare on Facebookshare on Tumblr

Leave a Comment

Previous post:

Next post: