Dates pickle is a delicious pickle recipe that is made with black dates which are sweet, spicy, tangy, and yummy in taste which can be served with breakfast or for lunch. An easy to make recipe with simple ingredients that can be preserved in an airtight container for many days.
Soft Dates – 250 gms deseeded and chopped
Jaggery – 1/4 cup
To make pickle powder –
Fenugreek – 1/2 tsp
Mustard – 1/2 tsp
Dry Byadgi chilies – 8 or 10 adjust to your taste
Chilly powder – 1 tsp
Asafoetida – 1 big pinch
For Tempering –
Mustard – 1/2 tsp
Garlic – 2 tsp peeled and chopped
Ginger garlic paste – 1/2 tsp
Green chilies – 2 no’s chopped
Dry chilies – 3 no’s
Curry leaves – 2 springs
Turmeric – 1/4 tsp
Vinegar – 3 tsp
Water – 1/2 cup
Salt to taste
Vegetable oil – 3 tbs
To make pickle powder – Dry roast mustard, fenugreek, asafoetida, and chilies. Fry until mustard pops, fenugreek turns light brown, and chilies become warm. Remove from the flame allow it to cool.
Blend it to a fine powder with 1 tsp of chilly powder and keep ready.
Heat 1/2 cup of water and jaggery, bring it to boil until jaggery dissolves.
Once jaggery gets dissolves, remove it and set aside in a cup (which is used while seasoning to cook dates)
Heat a pan with oil, when it is hot add mustard, allow it to sizzle then add chopped garlic and ginger garlic paste, fry until you get a nice aroma.
Then add chopped green chilies, dry chilies, and curry leaves allow it to splutter.
Now add prepared pickle powder and turmeric, saute for few mins on a medium flame. Add dates.
Saute for few mins.
Add jaggery syrup, 3 tsp of vinegar, salt bring it to boil, cook covered until dates get cooked.
Cook until oil gets separated into the edges. Remove from the flame.
Once it is cooled completely, transfer and preserve it in an airtight container and store in a refrigerator for many days.
Enjoy yummy Dates pickle with Breakfast or lunch.