Gajar Lagan Nu Achar Recipe
Gajar Lagannu Acinar has a two taste in one. The malt vinegar, chilli powder with seedless dates gives the Gajar Lagannu Acinar a two dimensional taste. Must catch it.
Ingredients
| 2 kg carrots washed, skinned and coarsely grated | ||
| Malt vinegar | 1 1/2 Bottle (1l) | |
| CHOPPED COARSELY | ||
| 250 gms seedless dates | ||
| Dried apricots | 200 Gram | |
| Dried figs | 200 Gram | |
| 100 gms black currants deseeded | ||
| Jaggery | 2 Tablespoon | |
| 4 tbsp finely sliced ginger | ||
| Garlic | 4 Tablespoon, finely chopped | |
| Chilli powder | 2 Tablespoon | |
| Salt | To Taste | |
Directions
Keep carrots in the sun for 2 hours.
Wash the chopped dry fruits and black currants in vinegar (not water).
Then strain the vinegar through a muslin cloth.
Soak the dry fruit in the same vinegar overnight.
Next day strain the vinegar into a bowl.
Microwave the vinegar with jaggery for 2 minutes breaking the jaggery into small pieces in between so that it melts.
Stir in ginger, garlic and chilli powder.
Microwave for 2 minutes stirring in between.
Stir in carrots and salt.
Microwave for another 10 minutes, stirring occasionally.
Mix in the fruits and microwave for another 10 minutes stirring it a few times until the mixture thickens.
Leave overnight to cool.
Bottle in air-tight sterilized jars.
Wash the chopped dry fruits and black currants in vinegar (not water).
Then strain the vinegar through a muslin cloth.
Soak the dry fruit in the same vinegar overnight.
Next day strain the vinegar into a bowl.
Microwave the vinegar with jaggery for 2 minutes breaking the jaggery into small pieces in between so that it melts.
Stir in ginger, garlic and chilli powder.
Microwave for 2 minutes stirring in between.
Stir in carrots and salt.
Microwave for another 10 minutes, stirring occasionally.
Mix in the fruits and microwave for another 10 minutes stirring it a few times until the mixture thickens.
Leave overnight to cool.
Bottle in air-tight sterilized jars.
Chef
