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A delicious, nutritious, medicinal and multipurpose pickle.
- Heat a thick bottom deep kadhai, add the sugar and enough water and bring to boil.
- Make half string sugar syrup and add grapes to it while still bubbling.
- Add the ginger and bayleaf and simmer.
- Get the sugar syrup to two string, accordingly adjust the amount of water.
- Remove from flame and keep aside.
- After it cools add all other seasonings, dry fruit and spices, mix well.
- Cool completely and fill it in sterile glass jar and store it for 3 months in cool dry place.
- When serving sprinkle some more cardamom powder and broken pista.
- Serve it as dip for thepla or sandwiches.
This recipe was contributed by damyantiben on 14 Apr 2013
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