Dates Pickle

Dates are a rich source of dietary fibres, iron, potassium and  calcium. When made into pickles it has a sweet tangy taste and goes well with parathas, biriyani and fried rice. Since they are rich in fibers it also aids in digestion and improves appetite.

[caption id="attachment_1252" align="aligncenter" width="604"] Dates after soaked in vinegar for 3 days[/caption]

[caption id="attachment_1253" align="aligncenter" width="604"] Heat the oil in a pan and pop the mustard seeds, then fry the chopped ginger-garlic, fenugreek and curry leaves[/caption]

[caption id="attachment_1254" align="aligncenter" width="604"] now add the rest of the powders including salt and saute until the aroma comes[/caption]

[caption id="attachment_1255" align="aligncenter" width="604"] Now add the soaked dates to this[/caption]

Dates Pickle

 

Recipe Type: Pickle

Cuisine: Indian

Author: Betsy

Prep time: 40 mins

Cook time: 15 mins

Total time: 55 mins

This sweet and sour yet spicy pickle is a one-of-a-kind of pickle that you'll never get tired of. And it goes well with almost any kind of Indian food.

Ingredients

• Dates - 1 lb, pitted and cut in two(the harder type of dates is good enough)


• Garlic - 2 Tbsp, finely chopped


• Ginger - 2 Tbsp, finely chopped


• Chili powder - 3 tsp


• Turmeric powder - 1/2 tsp


• Mustard seeds - 1 tsp


• Fenugreek powder - 1/2 tsp


• Asafoetida powder - 1/2 tsp


• Vinegar - about 1& 1/2 cups


• Curry leaves - 2 sprigs


• Oil - 1/4 cup


• Salt - 2-3 tsp

Instructions

1. Put the pitted dates in a glass jar and pour in the vinegar. The vinegar has to be on top just above the dates. Store away for 3 days. After 3 days the dates will turn really soft. If you don't like the pickle too sour you may discard away some the vinegar that has not been absorbed by the dates.


2. Take a skillet and heat the oil. Once hot, pop the mustard seeds and add the chopped ginger and garlic, fenugreek and curry leaves and saute for a minute.


3. Now add the rest of the spice powders including salt and saute till the aroma from the spices comes.


4. Then add the vinegar-soaked dates to the pan and mix well.


5. This pickle is good to consume right away. Store away the rest of the pickle in dry, air-tight jars at room temperature for up to 3 months.


6. This goes well with almost everything such as rice, chappathis, naan and even breakfast dishes such as idlis, dosas and pooris.

 

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[caption id="attachment_1256" align="aligncenter" width="604"] Mix well with the masalas and enjoy right away. Store the remaining in air-tight jars at room temperature for up to 3 months[/caption]