Wedding Pickle Recipe

• 2 kg Carrots (grated)
• 300 g seedless Raisins
• 300 g dried Apricots
• 300 g dried Dates (chopped)
• 50 g dried Ginger (cut into juliennes)
• 50 g round dried Red Chilies
• 100 g dried Garlic (sliced)
• 100 g dried Boras
• 2 kg Sugar
• ¼ kg Jaggery
• 1 bottle Malt-Sugar Cane Vinegar
• 2 tbsp Chilly Powder
• 2 tbsp Black Pepper
• 2 tbsp Garam Masala Powder
• Salt (to taste)

• Combine carrots, sugar, jaggery, and vinegar in a large saucepan. Mix and cook on low flame, until carrots turn soft.
• Stir in ginger, garlic, and salt. Cook until the mixture gets sticky.
• Add dates, boras, red chilies, raisins, and apricots. Bring to a boil on low flame.
• Mix in chilly powder, black pepper, and garam masala powder. Remove from heat and cool.
• Tranfer into a glass container and use whenever required.