Lagan nu Achaar is a Pickle made from fresh carrots, ginger, garlic, raisins, apricots, figs, spices, sugar, jaggery and balsamic vinegar. Sweet and Savory this pickle is a great condiment on the table.
Parsis enjoy rich feasts at their weddings and celebrations. People-in-the-know love it when they are invited to a friend’s wedding so they can enjoy this pickle and the mouth-watering parsi foods. Usually this pickle “Lagan nu achar” (Lagan means wedding in gujarati language, achar is the gujarati word for pickle) is store-bought in India. Being in USA and not having access to it, I make it several times. Proving once again the parsi women and men, know how to cook and enjoy parsi food in USA and abroad!
It is actually easy to make once you have all the ingredients. You can also improvise and add dry-fruits to your liking. I added figs but then you may not like figs, so feel free to omit figs.
This recipe makes a huge amount, I literally made 1/4 of it and ended up with with over 7 lbs of the pickle!! Of course, a little ‘more or less’ of one ingredient is okay. when you divide the ingredients to make less.
Lagan Nu Achaar
2 kg Carrots (grated)
300 g seedless Raisins
300 g dried Apricots (substituted for Jardaloo)
300 g dried Dates (chopped)
300 g Figs, (chopped)
300 g Kharaek sliced
50 g Ginger (fresh or dried – julienne cut)
50 g round dried Red Chilies
100 g Garlic (fresh or dried – sliced)
100 g dried Bor (optional)
2 kg Sugar
¼ kg Jaggery
1 bottle Malt-Sugar Cane Vinegar (Balsamic, Fruit, Apple Cider Vinegar can be substituted)
2 tbsp Chilly Powder
2 tbsp Black Pepper
2 tbsp Garam Masala Powder
Salt (to taste)
1. Soak the dry fruits in half the vinegar overnight in a sealed jar.
2. Combine carrots, sugar, jaggery, and vinegar in a large saucepan. Mix and cook on low flame, until carrots turn soft.
3. Stir in ginger, garlic, and salt. Cook until the mixture gets sticky.
4. Add dates, boras, red chilies, raisins, and apricots. Bring to a boil on low flame.
5. Mix in chilly powder, black pepper, and Garam Masala powder. Remove from heat and cool.
6. Transfer into a glass container and use whenever required. *
* I keep one large air tight jar for storing the pickle and take out small portions for serving daily.
Note Bor are little red berries found in towns of Gujarat near Surat, Navsari, Baroda, Ahmedabad, Udvada etc. They grow on prickly shrubs and are red, sour and go well in pickles. We used to marinate them in salt water and dry them to eat. Since these are not found in USA or UK you can substitute Red Cranberries or Chinese plums.
This recipe is from my cookbook “Pickles, Chutney, Masala and Preserves”
8.5″ x 11″ (21.59 x 27.94 cm) Full Color on White paper 62 pages
List Price: $15