Mewa Nu Achar
|Carrots||1 Kilogram, grated and kept in sun for 3 days to dry covered with cotton net|
|Dried apricots||600 Gram|
|Dried dates||600 Gram|
|Dried figs||600 Gram, chopped|
|Navsari vinegar||3⁄4 Liter|
|Chili powder||7 Tablespoon|
|Cumin seeds||1 Tablespoon, crushed|
|Mustard powder||250 Gram|
|Ripe mango pulp||500 Gram (Preferably Tinned)|
|Cinnamon||5 , crushed (1 Inch Each)|
|Cardamoms||15 , crushed|
|Cloves||15 , crushed|
|Vinegar||1⁄2 Cup (8 tbs) (Extra To Wash Dried Fruit)|
Wash all dried fruit in a little vinegar.
Soak apricots overnight in 1 1/2—2 cups vinegar.
Cook jaggery in half the vinegar till dissolved.
Strain into another pan.
Add crushed spices and chilli powder and bring to boil.
Add all fruit, carrots, mango pulp- if used and salt, while vinegar is still boiling.
Reduce heat and cook till fruit is tender.
Remove from fire and cool.
Beat mustard and remaining vinegar for about five minutes or till strong enough to sting eyes and nose when sniffed.
Add to cooled pickle and mix well.
Keep for one week before using.
It will keep for one year.