Dates Pickle

This is my favourite pickle since I came to Dubai. Whichever keralite restaurant we went here they served dates pickle along with biryani and raita.  I used to order biryani just to have this pickle, since then I wanted to try this recipe at home.

This is my third batch of dates pickle in the last two month. Whomever we gave for tasting wanted to grab the bottle and run away :-). Do give a try for this recipe.

Ingredients:

250 gms Deseeded Dates

4 nos. Green chillies finely minced

1” Ginger finely chopped or grated

4 nos. Garlic cloves chopped

2 tblpsn Granulated Sugar

1 ½ tspn Red Chilly powder

3/4^th Cup White vinegar

¼ tspn Asafoetida / Hing

1/4tspn Turmeric Powder

1cup Boiled water

For Seasoning:

1cup Seasme oil / any vegetable oil ( I have used sesame oil)

¼ tspn Mustard seeds

Few sprigs of curry leaves

Salt to taste

Method:

   1. Cut the dates into 4 pieces.

   2. Heat oil in a kadai and add mustard seeds. Once the seeds start to splutter add asafoetida, curry leaves, minced green chillies, crushed ginger garlic and sauté it for few mintues.

  3. Add all spices powder like turmeric and red chilly powder, mix it nicely and add salt, vinegar and water. Stir it nicely let it come to boil.

  4. Once the mixture comes to a nice boil add dates, sugar and mix it well.

  5. Remove it form the flame and mix it very nicely.

  6. Cool and store the pickle in airtight glass jar.

NOTE:

If u want the pickle to be more liquidy add ½ cup boiled water. Do not add the normal water to the pickle.

This pickle can be kept outside for a week. Though never had a chance to keep more than that, as it would finish within a week or two of its preparation. You can always store it in a fridge to be on a safer side.

Always use dry spoons while taking out pickle from the jar.