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Gajar Lagannu Acinar has a two taste in one. The malt vinegar, chilli powder with seedless dates gives the Gajar Lagannu Acinar a two dimensional taste. Must catch it.


Carrots washed, skinned and coarsely grated
: 2 kg
Malt vinegar
: 1 1/2 bottles
Chopped Coarsely
Seedless dates
: 250 gms
Dried apricots
: 200 gms
Dried figs
: 200 gms
Black currants deseeded
: 100 gms
: 2 tbsp
Finely sliced ginger
: 4 tbsp
: To taste
Chilli powder
: 2 tbsp
Finely chopped garlic
: 4 tbsp

Gajar Lagannu Acinar Recipe


  • Keep carrots in the sun for 2 hours.
  • Wash the chopped dry fruits and black currants in vinegar (not water).
  • Then strain the vinegar through a muslin cloth.
  • Soak the dry fruit in the same vinegar overnight.
  • Next day strain the vinegar into a bowl.
  • Microwave the vinegar with jaggery for 2 minutes breaking the jaggery into small pieces in between so that it melts.
  • Stir in ginger, garlic and chilli powder.
  • Microwave for 2 minutes stirring in between.
  • Stir in carrots and salt.
  • Microwave for another 10 minutes, stirring occasionally.
  • Mix in the fruits and microwave for another 10 minutes stirring it a few times until the mixture thickens.
  • Leave overnight to cool.
  • Bottle in air-tight sterilized jars.