Made by combining 5 winter ingredients, this classic Bihari pickle adds tangy, spicy, sour, and salty flavours to your everyday breakfast or late-night paranthas. Open, stir, and take out a spoonful to relish this Panchranga!
Appetizing aroma of mixed vegetables & mustard oil, looks brown & takes darker shades as the pickle matures.
Ingredients used in this Panchranga Pickle,
Include Gobi, Shalgam, Green Chilli, Gajar, Adrak, Mustard Oil, Turmeric, Mustard, Carom Seeds, Cumin, Red Chilli Powder, Fenugreek, Fennel Seeds, Nigella Seeds, Asafoetida, Coriander Powder, Aamchor, Lemon Juice, Black Salt, and Salt.
RECIPE: How is the pickle prepared?
Gobi, Gajar, Adrak, Hari Mirch, Shalgam Mix Pickle, or Panchranga (पंचरंगा ) as it’s often locally referred to, is a winter delight prepared across homes in Bihar.
When preparing a pickle with many different vegetables put together, it is important to source the right ingredients.
Our vegetables come from farms locally in Darbhanga, from small farmers directly, or mandis. We buy whole spices, and then clean, roast, and ground them in-house before use. Our kacchi ghani mustard oil comes from Rajasthan.
This pickle is prepared with a limited quantity of spices, and mustard oil, which helps the key vegetables to retain their taste, colour, texture, and flavour - and not get overpowered.
Once the vegetables arrive at our kitchen factory, they are sorted and sent for washing.
After washing the vegetables are left out in the sun to dry, before being chopped into small pieces. At the same time, the spices are roasted and ground and kept ready for pickling.
We prepare this pickle in small 30 kg batches. First, the cut vegetables are mixed in proportion in the pickling vessel. Salt and Turmeric are added, and the mixture is left untouched for 24 hours.
Thereafter, the marination is complete. And the spices are added, along with the mustard oil. Once all the ingredients are added to the pickling vessel, it’s stirred multiple times till spices, vegetables, and oil blend together. It’s time to sundry!
Such is nature that winter pickles, like Gobi Panchranga, require less sunlight to get ready. We keep the pickles for 7-10 days in the sun, and then they are transferred to martabaans to age for a few months.
The pickle is prepared in Jan-Feb time and requires only 7-10 days of sunlight. Additionally, it’s stored and aged in glass martabans for 1-3 months before being shipped.
Panchranga Pickle is traditionally prepared in winters and goes along with most meals during that time of the year. Dal-Chawal, Poori-Parantha, or Chura Dahi. This is also among the top 3 most loved pickles among people who work at JhaJi Store😊