mix 1 cup each of brown sugar, water & apple cider vinegar, a pinch of hing, 1 tbs kashmiri chilli powder, 1 tsp salt and 1 star anise.
heat and mix until sugar dissolves
add 250g bor and 250g figs that have been soaked overnight in cold water, washed and drained
boil for 10 mins on medium to high heat and then simmer on the lowest heat for 10 mins
fry a tsp of mustard seed, curry leaves and dry chillies in a tablespoon of oil. pour over cooked bor and fig mixture
once cool, place in glass jars and store in the fridge
recipe courtesy khatija Ebrahim