Sweet-Sour Carrot Pickle

Recipe by
Total Time:
4-8 hours
Serves:10
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Creamy Sweet Corn, Best Bharwan Tendli , Easy Vrat ke Jeera Aloo

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4

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.