|
Ingredients
|
Quantity
|
|
Carrot grated
|
1 kg
|
|
Apple cider vinegar or white wine vinegar
|
500 ml
|
|
Chilli powder (medium heat)
|
500gms or to taste
|
|
Jaggery block (light coloured)
|
500gms
|
|
Dried apricots (seedless)
|
100gms
|
|
Kharak (if it not available increase dates
to 250gms)
|
150gms
|
|
Bulbs garlic peeled and slit lengthwise in
4 quarters
|
3
|
|
Seedless dates (slit in two)
|
150gms
|
|
Black currents (seedless)
|
100gms
|
|
Resins (seedless)
|
100gms
|
|
Crushed mustard seeds (not completely
powdered)
|
2 tbsp
|
|
Dried figs (cut in two after removing stems)
|
200gms
|
|
Turmeric
|
2 tsp
|
|
Salt
|
2 tsp
|
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, chilli 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.
