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Mewa Nu Achar

Authenticparsicooking's picture
Ingredients
  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
  Sultanas 300 Gram
  Raisins 300 Gram
  Jaggery 500 Gram
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Indian
Storage: 
Preserving
Restriction: 
Vegan, Vegetarian
Preparation Time: 
60 Minutes
Cook Time: 
25 Minutes
Ready In: 
85 Minutes
Servings: 
170

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