Ingredients:

• 10 to 12 – medium carrots, peeled, grated
• 10 to 12 – dried Apricots
• 10 to 12 – dried Dates (kharak)
• 10 to 12 – dried Dates (soft), seedless
• 15 – figs, halved
• 1/2 cup – black Raisins
• 1/2 cup – Raisins
• 1/4 cup – Garlic flakes, peeled, sliced lengthwise
• 2 cups – soft light jaggery, grated or crushed (approx. 500 g)
• 3 to 4 tbsp – Red Chilli powder
• 500 ml – white wine Vinegar
• 1 tbsp – mustard seeds, coarsely crushed
• 1 tsp – Turmeric powder
• 1 tbsp – salt
• 2 tbsp – warmed golden syrup or Honey

Method:

1. Soak whole kharak in vinegar. Keep aside covered for 5-6 hours.
2. Drain, saving vinegar.
3. Slit kharak in two lengthwise, deseed.
4. Press out excess juice (saving it) from carrot, add to saved vinegar.
5. Add chilli powder, salt to vinegar and boil in large pan, for 3-4 minutes.
6. Add some carrot juice, if required.
7. Add jaggery, kharak, turmeric, mustard, garlic and stir well. Cook for 3-4 minutes.
8. Reduce heat simmer further for 4-5 minutes.
9. Add apricots and dates. Cook till almost but not all moisture is absorbed.
10. Add figs, both raisins, simmer further for 2-3 minutes.
11. Take off fire, add warmed honey or syrup.
12. Pour in sterile glass jar after cooling to room temperature.

Recipe courtesy of Saroj Kering