1. Soak whole kharak in vinegar, in a glass jar or bowl.
2. Keep aside covered, for 5-6 hours. Drain, saving vinegar.
3. Slit kharak in two lengthwise, deseed.
4. Press out excess juice (saving it) from carrot, add to saved vinegar.
5. Add chilli powder, salt, stir and boil in large pan, for 3-4 minutes.
6. Add some carrot juice, if required.
7. Add jaggery, kharak, turmeric, mustard, garlic, stir well, cook for 3-4 minutes.
8. Reduce heat simmer further for 4-5 minutes.
9. Add apricots, dates, cook till almost but not all moisture is absorbed.
10. Add figs, both raisins, simmer further for 2-3 minutes.
11. Take off fire, add warmed honey or syrup.
12. Pour in sterile glass jar, after cooling to room temperature.

Making time: 1 hour (excluding soaking time)
Makes: 2.5 kg. pickle approx
Shelflife: 2-3 months without refrigeration