Dates Pickle can be made and kept for the next season.
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| Prep Time | 1 hours |
| Servings |
people
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Ingredients
- Dates( unripe) - ½ kg
- Chillypowder - 6 TBSP
- Asafetida - 1 TBSP
- Fenugreek powder - 3 TBSP
- Turmeric powder - 2 TSP
- Salt(to taste) -
- Curry leaves - 5 stem
- Gingelly oil - 1 cup
- Vinegar - ½ cup
- garlic - 1 full
- Mustard seed -
Ingredients
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Instructions
- Clean the dates properly and steam them. Fry the asafetida and grind into powder and keep aside.
- In a deep pan add the gingili oil and crack mustard and fenugreek seeds with curry leaves. Add cleaned garlic and sauté.
- Boil the vinegar and same amount of water together and add to the pickle and mix well. Add to a glass jar and close properly and keep for a week to two.
- Take small portions to keep on the table in a small glass bottles.
Recipe Notes
A Tip:- Kannimmanga/ or small mango pickle is famous in Kerala.The same method and recipe should be used to make dates pickle too. Kannimanga or small mangoes are usually put in a big glass jar in salted water and curry leaves for a month or two and they added to the masala to make mango pickle.
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