| • | Heat water in a pan and then add the diced peach.
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| • | Cook it on high flame for around 4 minutes.
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| • | Take out the cooked peach pieces in a plate and keep them aside.
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| • | Now take ½ cup of water in a separate pan and heat it. Add to this 2 cloves, cinnamon and 1 cup of sugar.
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| • | Simmer till the liquid has 2 string consistency.
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| • | Now add the peaches and cook them over medium flame. Keep stirring till the syrup reaches 3 string consistency.
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| • | Remove the pan from the stove and allow it to cool.
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| • | Now add kismis, elaichi powder, salt and lemon juice.
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| • | Mix well and store in a sterilized jar in the refrigerator.
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| • | The pickle is best used before one month. |
