Carrot And Dry Fruits Pickle Gajar Sookha Meva Nu Achar

Serving Size : 1
Ingredients

for prepare Carrot And Dry Fruits Pickle Gajar Sookha Meva Nu Achar

:

Amount	Measure	Ingredient - Preparation Method
1	kilogram	carrots grated
500	milliliters	apple cider vinegar - (or white wine
vinegar carrot and dry fruits pickle gajar sookha meva nu achar
50	grams	chile powder - (medium heat) (or to
taste carrot and dry fruits pickle gajar sookha meva nu achar
500	grams	jaggery block - (light coloured)
100	grams	dried apricots - (seedless)
150	grams	kharak - (if kharak is not
available increase dates to 250 grams carrot and dry fruits pickle gajar sookha meva nu achar
3	bulbs	garlic peeled and slit lengthwise
in 4 quarters carrot and dry fruits pickle gajar sookha meva nu achar
150	grams	seedless dates - (slit in two)
100	grams	black currents - (seedless)
100	grams	resins - (seedless)
2	tablespoons	crushed mustard seed - (not completely
powdered carrot and dry fruits pickle gajar sookha meva nu achar
200	grams	dried figs - (cut in two after
removing stems carrot and dry fruits pickle gajar sookha meva nu achar
2	teaspoons	turmeric
2	teaspoons	salt

Soak the kharak for 4 hours in the 500 ml vinegar and drain. Slit kharak lengthwise in two and remove seeds. Squeeze out some of the juice from the shredded carrots- but not all. (Retain the juice in a jug). In the drained vinegar, add the shredded carrots, chile powder, and salt. Boil the mixture in a large sauce pan on medium heat until half cooked, stirring frequently. (about half hour). Add some more vinegar, and/or retained carrot juice(only if mixture appears dry). Add jaggery (after breaking/crumbling the block in small pieces). Add kharak, mustard, turmeric and garlic to the carrot mixture. Cook on medium heat for about 10 minutes, stirring frequently Add apricots and dates and cook until the mixture is thick and most of the liquid is absorbed. Stir frequently ( Note that the pickle will soak up some of the liquid while it is cooling) Add figs currents and resins. Stir and cook further for 5 minutes. Remove from heat. Cool mixture and bottle in sterilized jars. Note. If the pickle appears somewhat dry after cooling, add some Golden Syrup mixed with some sweet sherry. Golden Syrup could be made somewhat more liquidy for easier mixing with the pickle by first heating it a little for half a minute or so in microwave or on stove. NOTES. Does not need refrigeration. And keeps for several months. Dried apricots with seeds (Jardaloo) are often not easily available outside of the Indo-Pakistan subcontinent. I have instead used dried, seeded, orange coloured apricots which are easily available in supermarkets. Source: Burjin

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