Hi guys! How’s everyone been? Today we are trying a pickle, and I know what you are thinking, I never pickled before this recipe must be tough, or although Dates Pickle sounds interesting all the rules and steps of pickling are not my cup of tea.
Sweetheart let me clarify some things here, it definitely is an interesting pickle recipe, however, it doesn’t need any expert pickling skills. Trust me I love all those aam, mirch and aamla achaars & have never tried my hands on them (yet) as I think these are best made by our grandmas or mums.
This date pickle is an exception, it’s pretty simple to make and can be consumed instantly, although it tastes better with time. So now that I have convinced you about the simplicity of the recipe, let’s talk a little bit about the taste of our dates achar.
As you might have already guessed it’s sweet and tangy, in fact before trying this I thought it might taste something like a sweet mango pickle, the Gujrati chunda. While this Malabar style dates pickle is sweet and tangy, it has many more southern flavors to it and tastes pretty different with the chili and spices.
This pickle was ready in 10 minutes once the dates were deseeded, to me removing the seeds was the toughest step of this recipe, thus I outsourced this step to my hubby who happily did this boring task for me while watching TV. So either find pitted dates or convince your partner to pit them for you and then get going for this easy and tasty and not to forget very healthy recipe for dates pickle. Along with fiber dates are Hign in magnesium, Vitamin B-6 and Iron.
Now you have the following reasons to try this recipe:
- It’s Tasty, sweet and tangy
- It’s easy to make
- It’s a pickle
- It’s very healthy
let’ check out the recipe for this Malabar style dates pickle
- Pitted Dates: 200gms,25-30
- Oil: 2 tbsp
- Green chili-4
- Dry Red Chili: 2
- Mustard seeds:1 tsp
- Curry leaves: 1 tsp
- Hing: 1/4 tsp
- Turmeric: 1/2 tsp
- Ginger- 1 inch piece
- Garlic: 4 cloves
- Salt : 1.5 tsp/ to taste
- Vinegar-3-4 tbsp
- Water: 1/2- 1 cup
- Heat oil in a pan add mustard seeds and red chilies let them splutter.
- Add curry leaves, chopped green chilies, ginger and garlic
- Now add turmeric and hing mix and add dates.
- Mix well and add water cover and cook for 5 minutes or till the dates are partly mushy, add more water if needed.
- Add salt and vinegar and mix and turn off the flame.
- Let it cool and transfer in an airtight container, this pickle can be kept for a month.