Spicy Dried Fruit Achar | CUESA

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Spicy Dried Fruit Achar


Sophina Uong, Revival Bar + Kitchen

These recipes were demonstrated for CUESA’s Market to Table program on October 31, 2015.

Achar is traditionally served as a condiment with a variety of Indian dishes, but this particular recipe is also delicious with roast pork, as a sandwich spread, or even with cheese or charcuterie.

Makes about 4 cups


2 cups dried fruit of your choice, chopped
1 quart apple cider vinegar
1 tablespoon black mustard seed
1 tablespoon cumin seed
1 tablespoon fennel seed
1 tablespoon coriander seed
1 tablespoon chile flake
¼ cup mustard oil or grape seed oil
2 cups sugar
2 teaspoons salt
1 teaspoon citric acid


Soak the fruit overnight in the vinegar.

Sauté all spices in the mustard oil or grape seed oil until fragrant. Add the dried fruit and vinegar, sugar, and salt. Bring to a rolling boil and cook for 5 minutes. Lower the heat and cook until the syrup thickens, stirring continuously so the mixture does not burn. Remove from the heat, add the citric acid, and set aside to cool.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »