Thursday, 28 July 2011

Dates Pickle

Even though we don’t eat pickle on a daily basis I love to make and store pickles. I always have a stock of dates pickle and Lime pickle in my pantry. Dates pickle goes very well with Biriyani and also with Aloo Parathas.


Dates Pickle
Ingredients:
Dates –1/2kg
Green chillies-15, cut into thin rounds
Garlic – 3 pods, minced
Ginger –2 tbsp, minced
Turmeric powder-1tsp
Chilly powder-4 tbsp
Fenugreek powder / Uluva podi-1 tsp
Mustard seeds-1/2 tsp
Curry leaves – 2-3 sprigs
Gingelly Oil / Sesame Oil / Nallenna – ¾ to 1 cup
Asafoetida / Kayam - 1/2 tsp
Salt - As needed
White vinegar-2 cups
Sugar – 1 tsp

Method:
  • Deseed the dates and cut into small pieces.
  • Heat ½ cup oil in a pan and fry chopped dates and keep aside.
  • Add some more oil in the same pan and sauté green chillies, ginger, garlic and curry leaves and keep aside.
  • Now add mustard seed to the remaining oil and when it splutters, add turmeric powder, chilly powder and fenugreek powder and sauté on low flame.
  • To this add fried dates and ginger, garlic and chillies and mix well.
  • Add sugar, salt and vinegar and bring it to a nice boil on medium flame.
  • Turn off the flame and allow the pickle to cool down.
  • Store in clean dry bottles.
Note: For longer life of pickles never add water in pickle, always use vinegar instead of water. Use clean and dry bottles to store pickle and always use dry spoons.




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9 comments:

  1. I luv dates in any form...looks very tempting

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  2. never had this but looks delicious.

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  3. seems the recipe is incomplete

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  4. I have never heard of pickle with dates. This looks fantastic :) Guess its worth trying. Bookmarking :)

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  5. This is AJ's fav... I am surely gonna give a try..

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  6. Mmm, can just taste this pickle - looks so wonderful!!

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  7. Dear Swapna,
    The pickle looks amazing. I wanna try it. But it seems to me as if the recipe is incomplete. Pls have a look and if so, will u pls complete it?

    Many Thanks

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  8. OMG !!! that looks absolutely drool-worthy !!! Love the recipe, pics and everything :)

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