recipe by irene dasari
Mix 1 cup each of brown sugar, water & apple cider vinegar, a pinch of hing, 1 tablespoon Kashmiri Chilli powder, 1 teaspoon salt 1 star anise.
250 g bor250 g fig
Heat and mix until sugar dissolves.
Add 250 g Bor and 250 g figs that have been soaked overnight in cold water, washed and drained.
Boil for 10 minutes on medium to high heat and then simmer on the lowest heat for 10 minutes.
Fry a teaspoon of mustard seed, curry leaves and dry chillies in a
tablespoon of oil.
Pour over cooked bor and fig mixture. Once cool, place in glass jars and store in the fridge...