100 g (3 1/2 oz) Dried dates (khajoor), finely chopped
3 cups (300 g) 11 oz Raisins (kishmish)
300 g (11 oz)Dried apricots (khumani)
2 kg (4 lb) Sugar
2 kg (4.4 lb) Carrots (gajar), grated
250 g (9 oz) Jaggery (gur)
3 3/4 cups (750 ml) 23 fl oz Vinegar(sirka)
50 g (1 3/4 oz) Ginger (adrak), julienned
100 g (3 1/2 oz) Garlic (lasan), sliced
Salt to taste
15 Dry red chillies (sookhi lal mirch)
2 tbsp (10 g) Garam masala
3 cups (300 g) 11 oz Raisins (kishmish)
300 g (11 oz)Dried apricots (khumani)
2 kg (4 lb) Sugar
2 kg (4.4 lb) Carrots (gajar), grated
250 g (9 oz) Jaggery (gur)
3 3/4 cups (750 ml) 23 fl oz Vinegar(sirka)
50 g (1 3/4 oz) Ginger (adrak), julienned
100 g (3 1/2 oz) Garlic (lasan), sliced
Salt to taste
15 Dry red chillies (sookhi lal mirch)
2 tbsp (10 g) Garam masala
method
1. Soak the dates, raisins, and apricots overnight in 1 cup sugar and as much vinegar as necessary.
2. In a heavy-bottomed pan, cook the carrots, the remaining sugar, jaggery, and 2 1/2 cups vinegar on low heat. When soft, add ginger, garlic, and salt; cook till the mixture becomes a sticky syrup.
3. Add the dates, raisins, and apricot mixture; bring to the boil. Add dry red chillies and garam masala, remove the pan from the heat. Keep aside to cool and store in airtight jars.
4. This pickle can be preserved for several years if handled properly and kept in a cool, dark place.
2. In a heavy-bottomed pan, cook the carrots, the remaining sugar, jaggery, and 2 1/2 cups vinegar on low heat. When soft, add ginger, garlic, and salt; cook till the mixture becomes a sticky syrup.
3. Add the dates, raisins, and apricot mixture; bring to the boil. Add dry red chillies and garam masala, remove the pan from the heat. Keep aside to cool and store in airtight jars.
4. This pickle can be preserved for several years if handled properly and kept in a cool, dark place.
serving amount
serves: 6 - 8
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