For the marinade:

· ¼ cup mustard oil

· 2 tablespoon balsamic vinegar

· 1 tablespoon malt vinegar

· 1 teaspoon dry mango powder

· 1 teaspoon sugar

· 1 teaspoon black pepper, crushed

· ¼ teaspoon deghi mirch

· ¼ teaspoon cumin powder, roasted

· ¼ teaspoon black salt

· ¼ teaspoon garam masala

· Salt to taste

· ½ teaspoon honey

· 1 pinch asafetida

· 2 tablespoon gram powder, roasted

Fruits to be used:

· 2 persiman (ramphal)

· 1 pineapple, semi-ripe

· 3 guavas

· 3 green apples

· 2 pears

Method

Rub mustard oil, balsamic vinegar, malt vinegar, dry mango powder, sugar, crushed black pepper, deghi mirch and roasted cumin powder. Keep rubbing the mix for five minutes to make a good blend. To this blend add black salt, garam masala, salt, honey and asafetida. Thicken this mixture with roasted gram powder. Cut the fruits in bite size pieces. Coat with the marinade and immediately roast on a grill or in a hot oven. Serve warm.