Dates Pickle – Sweet and Spicy

It’s finger licking good…

This pickle has been very popular in my family and is prepared during almost all occasions mostly to serve along with Biryani. At the end of the meal, almost everyone will be seen licking their fingers and requesting for more. This pickle is also served at Malabar weddings, in fact I believe this dish belongs to Malabar cuisine.

I tasted this for the first time at my cousin’s wedding several years ago and it tasted so unbelievably good that this particular dish captured almost everyone’s attention and we talked about it for a few days. After that, my mom got the recipe from someone and prepared it for us. Since then, she has been making this quite often and sharing the recipe with others.

I make this whenever I make biryani, as this is a perfect accompaniment for biryani. Last Sunday, I made chicken Biryani and of course dates pickle was there too. The sweetness of the dates, spiciness from the green chilies and the tanginess from the tamarind; all these flavors will dance in your mouth and will tickle your taste bud.

Dates Pickle

Ingredients:

  • Dates, pitted and chopped- 20
  • Small onions, cut long- 7
  • Ginger, minced- 2 inch slice
  • Green chilies- 4, cut lengthwise or more depending upon how spicy you want
  • Tamarind juice from fresh tamarind- soak 2 inch slice in 1/4 cup warm water for 5 minutes (if using concentrated tamarind paste use 1 to 2 tsp)
  • Water- 1/4 cup
  • Salt- to taste
  • Oil- 1 tbsp
Instruction
  1. Soak fresh tamarind: 2 inch slice in 1/4 cup warm water for 5 minutes.
  2. After 5 minutes, combine the soaked tamarind in the water, drain the tamarind juice (discard the skin) and keep aside.
  3. Heat a saucepan, add oil, when it gets hot add chopped onions and green chilies cut lengthwise.
  4. Saute till onions turn tender, add minced ginger and cook for sometime.
  5. Add salt to taste.
  6. Add dates, cook for a few minutes.
  7. Add the tamarind juice to the dates, cook till dates are mashed up.
  8. If you are using concentrated tamarind, use less amount may be 1 to 2 tsp or according to your needs.
  9. Add water and cook covered for a few more minutes till the mixture gets thickened.
  10. Have a taste and more salt if needed, if you need the pickle to be more spicy you could add 1/2 tsp chili powder towards the end and cook the pickle for a minute. If it needs more tamarind, add 1 tbsp more tamarind juice.
  11. Serve along with biryani or any rice dishes.
Tips:
  • If you want it more spicy add more green chilies or add chili powder towards the end.
  • Taste the pickle while preparing and adjust the tamarind accordingly.
Dates Pickle - Sweet and Spicy
Author: 
 
Ingredients
  • Dates, pitted and chopped- 20
  • Small onions, cut long- 7
  • Ginger, minced- 2 inch slice
  • Green chilies- 4, cut lengthwise or more depending upon how spicy you want
  • Tamarind juice from fresh tamarind- soak 2 inch slice in ¼ cup warm water for 5 minutes (if using concentrated tamarind paste use 1 to 2 tsp)
  • Water- ¼ cup
  • Salt- to taste
  • Oil- 1 tbsp
Instructions
  1. Soak fresh tamarind: 2 inch slice in ¼ cup warm water for 5 minutes.
  2. After 5 minutes, combine the soaked tamarind in the water, drain the tamarind juice (discard the skin) and keep aside.
  3. Place a saucepan over medium heat, add oil, when it gets hot add chopped onions and green chilies cut lengthwise.
  4. Saute till onions turn tender, add minced ginger and cook for sometime.
  5. Add salt to taste.
  6. Add dates, cook for a few minutes.
  7. Add the tamarind juice to the dates, cook till dates are mashed up.
  8. If you are using concentrated tamarind, use less amount may be 1 to 2 tsp or according to your needs.
  9. Add water and cook covered for a few more minutes till the mixture gets thickened.
  10. Have a taste and more salt if needed, if you need the pickle to be more spicy you could add ½ tsp chili powder towards the end and cook the pickle for a minute. If it needs more tamarind, add 1 tbsp more tamarind juice.
  11. Serve along with biryani or any rice dishes.
Notes
•If you want it more spicy add more green chilies or add ground pepper towards the end.
•Taste the pickle while preparing and adjust the tamarind accordingly.
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