Juicy, tasty latkan appears in the markets in summer and the rainy season, and its unique sweet-and-sour taste makes it popular with fruit lovers. It is not only eaten fresh: latkan also makes a delicious pickle.

With the right amount of sugar, spices and a few simple ingredients, sweet-and-sour latkan pickle can be made at home. It adds flavour to meals and can be kept and enjoyed for a long time. Here is the recipe.

First peel and clean the latkan. Put them in a pan over a medium heat. In a separate bowl, mix a quarter cup of vinegar with 1 tablespoon of sugar and soak tamarind in it.

When the water released by the latkan has dried up, add the prepared spices and stir well. Then add the tamarind soaked in vinegar and keep cooking. When the sugar has fully melted and the mixture is thick and sticky, pour in the rest of the vinegar. Finally, sprinkle over ground cumin, mix well and take the pan off the heat.

When the pickle has cooled completely, store it in a dry, clean glass jar. It will keep well for a long time and hold its flavour.

Source: Jagonews24. First published in Bengali on The Agro News.