Ladakhi Sun-Dried Apricot and Vegetable Preserve

Name: Ladakhi Sun-Dried Apricot and Vegetable Preserve
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Ladakhi
Ingredients: 1 kg fresh apricots; 500 g turnip; 500 g Pumpkin; 1 tsp Salt

Halved apricots and sliced turnips or pumpkin sun-dried together on rooftop trays, an age-old Nubra valley method of preserving the harvest for winter.

🇮🇳India· Ladakh

Prep: 30 min
Cook: 0 min
Total: 30 min
Servings: 8
Difficulty: Easy
Calories: 110 kcal

Ingredients

0 of 4 gathered

Servings

1 kg fresh apricots — halved and pitted
500 g turnip — thinly sliced
500 g Pumpkin — thinly sliced
1 tsp Salt — for the vegetables

Equipment

•Drying trays or mats
•Muslin cloth

Nutrition

Per serving, approximate

Calories: 110 kcal
fat: 0 g
carbs: 26 g
fibre: 4 g
protein: 2 g
calories: 110 kcal

Instructions

1
Wash the apricots and vegetables well. Pat them completely dry with a clean cloth.
2
Cut the apricots in half and remove the pits (stones). Keep some kernels aside separately.
3
Slice the turnip and pumpkin into thin, even pieces.
4
Sprinkle a little salt over the vegetable slices. This helps draw out extra moisture.
5
Spread the apricot halves and vegetable slices in a single layer on clean drying trays or mats.
6
Cover loosely with muslin cloth (thin cotton). This keeps out dust and insects while letting air flow.
7
Place the trays in strong, direct sunlight. Turn the pieces over every day.
8
Keep drying for 5–7 days until the apricots feel leathery and the vegetables are brittle.
9
Store the dried apricots and vegetables in airtight containers in a cool, dry place.