Wedding Pickle
Lagan nu Achaar is a Pickle made from fresh carrots, ginger, garlic, raisins, apricots, spices, sugar, jaggery and balsamic vinegar. Sweet and Savory this pickle is a great condiment on the table.
Lagan Nu Achaar
Recipe by Rita Kapadia
Author of Cookbook Parsi Cuisine Manna of the 21st Century and 11 Mini Cookbooks of the Parsi Cuisine Series. Available on Amazon (click on link).
Web: www.ParsiCuisine.com
Ingredients:
2 kg Carrots (grated)
300 g seedless Raisins
300 g dried Apricots
300 g dried Dates (chopped)
50 g dried Ginger (cut into juliennes)
50 g round dried Red Chilies
100 g dried Garlic (sliced)
100 g dried Boras
2 kg Sugar
¼ kg Jaggery
1 bottle Malt-Sugar Cane Vinegar
2 tbsp Chilly Powder
2 tbsp Black Pepper
2 tbsp Garam Masala Powder
Salt (to taste)
Method:
Combine carrots, sugar, jaggery, and vinegar in a large saucepan. Mix and cook on low flame, until carrots turn soft.
Stir in ginger, garlic, and salt. Cook until the mixture gets sticky.
Add dates, boras, red chilies, raisins, and apricots. Bring to a boil on low flame.
Mix in chilly powder, black pepper, and Garam Masala powder. Remove from heat and cool.
Transfer into a glass container and use whenever required.
Note
Boras or 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 US or UK you can substitute Red Cranberries or Chinese plums.
Author of Cookbook Parsi Cuisine Manna of the 21st Century and 11 Mini Cookbooks of the Parsi Cuisine Series. Available on Amazon (click on link).
Ingredients:
300 g seedless Raisins
300 g dried Apricots
300 g dried Dates (chopped)
50 g dried Ginger (cut into juliennes)
50 g round dried Red Chilies
100 g dried Garlic (sliced)
100 g dried Boras
2 kg Sugar
¼ kg Jaggery
1 bottle Malt-Sugar Cane Vinegar
2 tbsp Chilly Powder
2 tbsp Black Pepper
2 tbsp Garam Masala Powder
Salt (to taste)
Method:
Stir in ginger, garlic, and salt. Cook until the mixture gets sticky.
Add dates, boras, red chilies, raisins, and apricots. Bring to a boil on low flame.
Mix in chilly powder, black pepper, and Garam Masala powder. Remove from heat and cool.
Transfer into a glass container and use whenever required.
Note
Recipe available in my cookbook "Pickles, Chutney, Masala and Preserves"
