Ingredients

• 10 to 12 - medium carrots, peeled, grated
• 10 to 12 - dried apricots
• 10 to 12 - dried dates (kharak)
• 10 to 12 - dried dates (soft), seedless
• 15 - figs, halved
• 1/2 cup - black raisins
• 1/2 cup - raisins
• 1/4 cup - garlic flakes, peeled, sliced lengthwise
• 2 cups - soft light jaggery, grated or crushed (approx. 500 g)
• 3 to 4 tbsp - red chilli powder
• 500 ml - white wine vinegar
• 1 tbsp - mustard seeds, coarsely crushed
• 1 tsp - turmeric powder
• 1 tbsp - salt
• 2 tbsp - warmed golden syrup or honey

How to Make Sweet-Sour Carrot Pickle

• Soak whole kharak in vinegar. Keep aside covered for 5-6 hours.
• Drain, saving vinegar.
• Slit kharak in two lengthwise, deseed.
• Press out excess juice (saving it) from carrot, add to saved vinegar.
• Add chilli powder, salt to vinegar and boil in large pan, for 3-4 minutes.
• Add some carrot juice, if required.
• Add jaggery, kharak, turmeric, mustard, garlic and stir well. Cook for 3-4 minutes.
• Reduce heat simmer further for 4-5 minutes.
• Add apricots and dates. Cook till almost but not all moisture is absorbed.
• Add figs, both raisins, simmer further for 2-3 minutes.
• Take off fire, add warmed honey or syrup.
• Pour in sterile glass jar after cooling to room temperature.