INGREDIENTS Washed and Peeled Mango 500 gms Almond 25 gms Halved Cashew 25 gms Havled and Pitted Dried Dates 25 gms Cubed Fig 25 gms Whole Raisins 25 gms Black Raisins 5 nos of Sugar 500 gms Split Mustard Seeds 1 tbspn Split Corainder Seeds 1 tbspn Saffron 1 gm Turmeric 1/2 tspn Salt to taste Liters Water 1 1/2
STEPS
Cut the peeled mango into small cubes and toss them in Salt-Turmeric for 15 minutes(i.e.So that sourness of Mango releases with water). Spread mango cubes on a cloth for mango to release the moisture Rinse all the cubed Dry Fruits in water and drain them to let it dry Once they dry up, Fry them in Ghee Take sugar in a pan and add water, Keep on STIRRING the mixture on medium to high flame. Once sugar dissolves,syrup should be thin Consistency(i.e. Three Parts of Water to 1 part of Sugar Sprinkle Saffron strands and let it infuse in Sugar Syrup.Add Cubed-Peeled Mango,Split mustard and corainder seeds Let it boil for 10 minutes, Sugar Syrup along with Mango will have slight thick consistency Turn off the flame and let it cool for 5 minutes Add the whole batch of mixed Dry Fruits to the cooled Mango Pickle.Pour in Honey to Dry Fruit Pickle once it achieves room temperature and give it a generous mix Allow the pickle to completely cool off before transferring to a Sterilized bottle