Apricots: 120 g dried (scant)
Dates: 75 g, dried
Raisins: 40 g
White wine vinegar: 150 ml
White wine: 30 ml, dry
Carrots: 400 g
Sugar: 300 g
Ginger: 1 small piece, about 60 g
Chili pepper: 4 - 5, dried
Cardamom: 5 green pods
Cumin: 1 tsp, seeds
Garam masala: 2 tsp
Salt
Lagan Nu Achaar, also called Wedding Pickle, is a traditional Persian recipe for dry fruit pickle: a chutney recipe prepared with a base of apricots and dates.
To prepare Lagan Nu Achaar - a traditional Persian dry fruit pickle recipe - start dicing the apricots. Halve the dates, remove the stones and cut into small cubes or strips. Place in a bowl, together with the raisins.
Mix 50 ml vinegar with the wine and about 0,25 l of water. Pour over the fruit. Cover the bowl and leave overnight to soak.
Next day, peel and grate the carrots. Place in a saucepan together with the sugar and the remaining vinegar and leave for about 20 minutes.
Peel and finely chop the ginger.
Mix half of the ginger and the chillis with the carrots.
Crush the cardamon pods, then open and remove the seeds.
Place in a mortar, together with the cumin and coriander seeds and crush. Add to the carrots and bring to the boil. Stir until all the sugar has dissolved.
Now reduce the heat and stir in 1 teaspoon of Garam Masala and a good pinch of salt.
Cover and simmer gently for 45 minutes over a low heat, stirring occasionally.
Now add the fruit and stir in the remaining ginger.
Season to taste with the remaining Garam Masala and a pinch of salt if necessary.
Cover and simmer gently for a further 30 - 40 minutes, stirring occasionally.
Test the consistency of the pickle. The fruit pickle is ready when it has thickened sufficiently.
Pour the pickle into clean jars and close with a screw lid.
Turn the jars upside down for 10 minutes.
Now turn the jars the right way up and leave to cool.
The Lagan Nu Achaar, dry fruit pickle, will keep for about 6 months if stored in a cool place.
