Ingredients:

• 6 – carrots, peeled
• 1 – small raw papaya, peeled
• 100 g – Green chillies
• 3 inch – ginger, peeled
• 3 – Garlic flakes, peeled
• 100 g – dried dates, deseeded
• 1/2 bottle – white Vinegar
• 1 tsp – Turmeric powder
• 2.5 tbsp – Mustard Seeds
• Salt to taste
• 1 tsp – oil

Method:

1. Slice carrots, papaya and ginger (separately).
2. Marinate carrot and papaya in 2 tsp of salt for 2 hours.
3. Marinate ginger in 1/2 a tsp of salt separately as above.
4. Drain liquid and put on a clean cloth to dry in the sun for 2 hours.
5. Slit chillies, rub with a little salt and vinegar.
6. Heat oil. Add chillies and ginger and stir fry for few seconds. Add vinegar.
7. Cover and keep aside to cool.
8. Pound and husk mustard seeds coarsely.
9. Add to pickle with turmeric powder.
10. Add the dates and mix well.
11. Store in a clean, sterilized jar.
12. Allow to mature for 2 days before using.
13. Serve as desired.

Recipe courtesy of Saroj Kering