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Pachranga Foods

Pachranga Pickles, Murabbas & Ready to eat items The quality of fresh fruits & vegetables, condiments, spices and edible oils used in the products speaks themselves for the high standard of quality maintained during these years

Pickle Range Achar Pachranga(Mixed Pickle), Mango Pickle (Unpeeled), Mango Pickle (Peeled), Lime Pickle, Lime & Chillies Pickle, Chilli Pickle Mango-Lime-Chillie Pickle, Turnip Cauliflower (Sweet), Amla Pickle, Dehu Pickle, Lime & Ginger Pickle, Lime (Sweet) Pickle, Tenti-Dehla Pickle, Red Chillies (Stuffed) Pickle, Galgal Pickle, Garlic Pickle, Carrot Pickle, Lasura Pickle, Karela Pickle,

grandfather
Pachranga foods serving
Indian Pickles, Murabbas and ready to eat
since 1925

Contact us

Factory Address C-3, Industrial Area,
Panipat - 132103 (India)
Phone 91-180-2651885, 2658885,2652885
Fax 91-180-2651055
E-mail info@pachrangafoods.com

Enquiry



PIckle’s & more…

Pachranga Foods
Driven by the Indian tradition, we at Pachranga Foods keep a home like environment and instead of using modern day preservatives, allows nature to work it's magic and manages to give out the same good, nutritive taste & quality.
Ayurveda & Pickle
Ayurveda, strongly suggests to eat pickles, as it sparks the agni (digestive fire), enhances appetite and promotes digestion and much more…
Knowing the facts, the art of pickling was very well adapted by our grandmothers and mothers, making super delicious pickles keeping the nutrition and health of the family members on top most priority.
Indian Pickles
In India, unripe fruits such as mangoes, Indian gooseberry, unripe tamarinds, and lemons are traditionally used. Apart from these, various vegetables such as gherkin, bitter gourd, carrots, cauliflower, ginger garlic, onion, jackfruit, and citron are also pickled. In most cases, only one vegetable or unripe fruit is used for pickling. But occasionally, a mix of two or more vegetables or unripe fruits were also made. Generally, pickles made from vegetables and unripe fruits are prepared with the utmost care so that they cannot spoil and be preserved all year long.
Pickles and Pickling Process
Pickling is one of the oldest methods of food preservation. Before the invention of modern refrigeration, pickling was the only way to preserve various foods for future consumption. Generally, pickling began as a method to preserve foods that are either exotic or seasonal and limited by nature and cultivation.

The process of pickling can be generally traced back to India, as it is believed to have originated about 4,000 to 5,000 years ago. With hot summers and a lack of water during summers, food production decreases during the summer. Thus, there is a need to preserve excess food produced during winters and hence, the process of pickling was invented to overcome this problem.

The traditional way of preparing long-lasting pickles in the Oriental style uses ingredients such as salt, oil, and dry chilli powder mixed with condiments. These ingredients are added according to set proportions. The proportions are meant to cancel out the other’s effect on taste.