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Clove and Walnut Achaar (Pickle)
Ingredients
- 1 kg (2lb) Green Walnuts
- 1 kg (2lb) Sugar
- 1 litre (1 ¾ pint) Water
- 3 Lemons (juice)
- 12 East End Whole Cloves
Method
Wearing rubber gloves, prepare the walnuts by peeling off the outer skin using a potato peeler, and soak the nuts in cold water for 6-7 days, changing the water twice a day.
In a stainless steel or enamel pan, boil the water, sugar and lemon juice to make thick syrup.
Drain the nuts and add to the syrup with the cloves. Simmer for 40mins, and then remove from the heat and leave to cool.
Make sure the nuts are submerged in the syrup and cover with a plate. Leave for 48hours.
Remove the walnuts and bring the syrup to a boil again and simmer for 40mins.
Pour the walnuts and syrup into warmed preserved jars, chill and serve.