Sweet and Spicy Citron Pickle (Maluga Achar)

This traditional Parsi-Gujarati pickle transforms the thick, white rind of the citron fruit into a sweet, spicy, and tangy preserve. The rind is tenderized in a light brine and sun-dried before being steeped in a rich, dark mixture of jaggery, vinegar, garlic, and aromatic spices. The result is a complex, chewy condiment with a perfect balance of heat and sweetness that pairs exceptionally well with simple rice dishes or flatbreads.

Ingredients

6 pounds Citron rind (white part only) (Prepared from ripe large citrons (Maluga). Remove pulp/seeds and thin outer green peel; use only the hard white rind cut into 2-inch pieces.)
6 pounds Jaggery (Gur) (Originally '3 seers'. Converted to approx 6 lbs. Use pure, light-colored jaggery.)
5 ounces Split mustard seeds (Rai na Kuria) (Originally '12 tolas'. Converted to approx 5 oz.)
1 ounce Garlic, peeled (Originally '2.5 tolas'.)
1 ounce Dried red chilies (Originally '2.5 tolas'. Use Goa chilies or any spicy variety.)
3 tablespoons Cumin seeds (Originally '1.5 tolas'.)
1 bottle Strong vinegar (Standard 750ml bottle. Use malt or cider vinegar.)
3 1/2 ounces Salt (Originally '9 tolas'. For the brine.)
6 quarts Water (Originally '6 seers'. For boiling the fruit.)

Instructions

1Select fully ripe, large citrons (Maluga). Cut them into quarters, remove the inner pulp and seeds, and peel off the very thin outer green skin. You should be left with the hard white rind. Cut this white rind into 2-inch pieces until you have 6 pounds of prepared fruit.
2Dissolve the salt in the water and strain it into a large tinned or non-reactive pot. Add the citron pieces, cover, and cook over a slow fire until the pieces become slightly soft.
3Drain the fruit in a colander or basket until all water has dripped away. Place the pieces in the sun to dry. If the sun is strong, dry for one day; if the sun is weak, dry for two days.
4Remove the stems from the chilies. Finely grind the cumin, garlic, and chilies together using a small amount of the vinegar to create a smooth paste.
5Crush the jaggery and dissolve it in the remaining vinegar. Strain the mixture through a double layer of cheesecloth or net to remove any impurities.
6Place the split mustard seeds in a stoneware or ceramic vessel. Add a little of the vinegar syrup and mix thoroughly. Then, mix in the ground spice paste. Finally, add the rest of the jaggery-vinegar syrup and the dried citron pieces. Mix everything well.
7Transfer the mixture to a clean glass or ceramic jar. Cover tightly with a lid and tie a cloth over the top. Shake the jar or turn the contents over every two days. The pickle will be ready to eat in 12 to 15 days.