Mixed Dried Fruit Pickle
A luxurious, sweet, and tangy Parsi-style pickle made from a medley of premium dried fruits including apricots, figs, dates, and jujubes simmered in jaggery and vinegar. This "Mevanu Achar" balances the natural sweetness of the fruits with the heat of Goa chilies and the sharpness of vinegar, creating a thick, jam-like preserve. It serves as an excellent accompaniment to savory curries or simply enjoyed with fresh roti.
Ingredients
- 4 pounds Dried apricots (Large and clean. Originally '4 Sher'.)
- 4 pounds Dried jujubes (red dates/unaf) (Large and new. Originally '4 Sher'.)
- 4 pounds Dried dates (kharek) (New sweet variety. Originally '4 Sher'.)
- 5 pounds Jaggery (Clean. Originally '5 Sher'.)
- 1 1/2 pounds Dried figs (Large and new. Originally '1.5 Sher'.)
- 1 1/2 pounds Large raisins (New grape variety. Originally '1.5 Sher'.)
- 1/2 pound Dried red chilies (Seeds removed. Originally '0.5 Sher' Goa chilies. Adjust quantity for desired heat.)
- 1 1/2 tablespoons Salt (Originally '2 Tola'.)
- 6 bottles Strong vinegar (Malt or Cider) (Approximately 4.5 liters. Originally '6 bottles'.)
- 2 cups Light vinegar (Quantity estimated for washing ingredients.)
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Instructions
- 1Wash the dried chilies (seeds removed) with light vinegar. Place them in a non-reactive bowl (originally a clay pot) with a small amount of the strong vinegar and let them soak for one hour. After soaking, grind them into a fine paste.
- 2Cut the figs into four pieces each. Cut the apricots and dried dates into two pieces each and remove the pits. Wash all the dried fruits thoroughly with light vinegar. Using a fork, prick the jujubes (unaf) all over to allow absorption.
- 3Crush the jaggery and dissolve it into the strong vinegar. Add the salt. Strain this mixture through a coarse cloth into a large non-reactive pot (stainless steel or enamel-coated; originally a tinned vessel).
- 4Place the pot on medium heat, uncovered. First, add the pricked jujubes and the dried date pieces. Stir occasionally with a wooden spoon or a non-reactive ladle. Cook until these two ingredients become slightly soft.
- 5Once the dates are slightly tender, add the apricots, raisins, figs, and the prepared chili paste. Stir occasionally. Continue cooking until all the fruits are soft and the mixture reaches a pickle consistency. Remove from heat.
- 6Cover the pot with a cloth and let it cool completely. Once cold, transfer the pickle into sterilized jars. Cover tightly with a lid and tie a cloth over the top. Stir the pickle from bottom to top every two or three days to ensure even marination.
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