Dry Fruit Pickle
A luxurious sweet and sour pickle featuring a medley of dried fruits including figs, apricots, dates, and raisins simmered in a unique kokum-infused vinegar syrup. This traditional Gujarati preserve balances the natural sweetness of the fruits with the tartness of kokum and a kick of red chili powder, creating a dark, glossy condiment. Perfect as a sophisticated accompaniment to savory meals or enjoyed on its own for its rich, complex flavors.
Ingredients
- 2 1/2 pounds Granulated sugar (Originally 'Soji Shakariya Khand Sher 2.5'.)
- 1 1/2 pounds Dried Kokum rinds (Fresh, fleshy quality preferred. Originally 'Soji navi garvali kokum Sher 1.5'.)
- 1/2 pound Dried Apricots (Jardalu) (Originally 'Sher 0.5'.)
- 1/2 pound Dried Figs (Anjir) (Originally 'Sher 0.5'.)
- 1/2 pound Large Red Raisins (Originally 'Sher 0.5'.)
- 1/2 pound Dried Jujube (Unaf/Ber) (Originally 'Sher 0.5'.)
- 1/2 pound Dried Dates (Kharak) (Originally 'Sher 0.5'.)
- 2 1/2 tablespoons Red chili powder (Originally '2 to 2.5 Tola'. Pure, unadulterated chili powder.)
- 2 teaspoons Salt (Originally '1 heaped dessertspoon'.)
- 6 cups Strong Vinegar (For soaking and cooking. Originally '1.5 to 1.75 bottles'.)
- 1 cup Light Vinegar (For washing the fruits. Quantity estimated.)
Instructions
- 1Wash the dried jujube (unaf) in light vinegar to remove any grit or stones, then dry thoroughly with a cloth. Wash the figs in vinegar and dry them; cut small figs into halves and large ones into quarters. Break the dried dates, remove the seeds, and cut each into two pieces. Cut the apricots in half and remove the seeds. Clean the raisins. Finally, rinse all the prepared fruits once more with vinegar to ensure they are perfectly clean.
- 2Break the kokum into pieces and wash with vinegar. Place the washed kokum in a large bowl and cover with the strong vinegar (approx. 6 cups). Let it soak for 2 hours, turning it over occasionally. After soaking, rub and squeeze the kokum thoroughly with your hands to extract all the juice and flavor into the vinegar. Discard the skins/husks.
- 3Strain the kokum-vinegar mixture through a coarse cloth into a tinned pot or a pristine enamel vessel (ensure no coating is chipped). Add the sugar and salt to the strained liquid. Heat gently to dissolve the sugar, skimming off any impurities that rise to the top.
- 4Add the figs, jujube (unaf), and dried dates to the syrup. Cook uncovered over a very low flame, stirring occasionally with a wooden spoon. Simmer until the liquid reduces by about one-third (so that two-thirds of the original volume remains).
- 5Add the raisins and apricots. Continue to cook, stirring occasionally. When the pickle is still somewhat thin (do not let the syrup reach a hard or thick thread stage, as it will toughen upon cooling), stir in the red chili powder. Ensure there is plenty of syrup remaining when you remove it from the heat.
- 6Remove the pot from the heat and tie a cloth over the top. Let it cool completely. Once cold, transfer to jars, cover with a lid, and tie a cloth over the lid. Stir the pickle gently every 3-4 days. The pickle is ready to use when the fruits have softened and absorbed the syrup. If it tastes too sour, you may add a little more sugar to taste.