Rub mustard oil, balsamic vinegar, malt vinegar, anaardana powder, sugar, crushed black pepper, deghi mirch and roasted cumin powder. Keep rubbing the mix for 5 minutes to make a good blend.
To this blend add black salt, garam masala, salt, honey and hing. Thicken this mixture with roasted chana dal powder.
Cut the fruits in bite size pieces. Coat with the marinade and immediately roast on a sigri or in a hot oven.