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(568) KhataMitha Fig Pickle.

This time by mistake I received unripe Fig and due to its tanginess prepared pickle from it.

Benefits of Unripe or Naturally Tangy Dry Figs

Sometimes the batch is picked a little early, so the figs don’t get fully sweet. These are not fermented, simply less ripe. This natural tanginess also brings a few benefits:
1. Light on sugar
Unripe figs contain less natural sugar, which makes them suitable for people who prefer mildly sweet fruits.
2. Good for digestion
Their slight tang stimulates digestive juices and supports better digestion after meals.
3. Refreshing flavour for cooking
The natural sweetness plus tangy note works beautifully in chutneys, pickles, and dried-fruit spice mixes. It eliminates the need for tamarind or extra souring agents.
4. Rich in fiber
Even when unripe, figs keep their high fiber content, which helps with gut cleansing and regular bowel movements.
5. Better shelf stability
Slightly underripe figs tend to be firmer and stay dry longer without becoming too sticky.

Ingredients

  • 1 cup Fig.
  • ½ cup jaggery.
  • ¼ cup Mustard coarse powder. (Rai na Kuria).
  • ¼ tsp. Fenugreek coarse powder. (Methi na kuria)
  • 3 tbsp. Sesame Oil.
  • 1 tbsp. Red chilli powder
  • 1 tsp. Coriander Cumin powder.
  • ¼ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Salt.

Method

  1. Chop the Figs into small pieces and keep aside.
  2. Chop jaggery and keep aside.
  3. In a mixing plate mix vigorously oil with Mustard, Fenugreek powder, Asafoetida powder and salt with the help of the hand. Exactly the same as how  creamed the sugar and ghee for Nankhatai. Then mix spices like Turmeric powder, Coriander Cumin powder and red chilli powder. The spice mix is ready.
  4. Now mix chopped figs and chopped jaggery in the spice mix. Mix thoroughly. Fig pickle is ready.
  5. Transfer the Fig pickle in a sauce pan and close the lid.
  6. Every day open the lid and stir the pickle.
  7. After 3 days transfer and store it in an airtight glass jar.
  8. Store at room temperature for 12 months.
  9. Serve the pickle with chila, muthiya, theplas or as you wish but serve it with love and smile.

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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