GAJAR LAGANNU ACINAR RECIPE 
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.
Ingredients
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
Jaggery
: 2 tbsp
Finely sliced ginger
: 4 tbsp
Salt
: To taste
Chilli powder
: 2 tbsp
Finely chopped garlic
: 4 tbsp
Method
- 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.