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4 MINS delivery
Dates Pickle
Serves 4
30 mins
120 Kcal
Date pickle combines an exciting sweetness, tanginess, and spice for the best addition to food. This dates pickle recipe will marry the sweet natures of dates with a combination of aromatic herbs and tangy vinegar, making it the most delicious accompaniment to Indian and international cuisines. While preparing date pickle, use good quality, seedless dates, which have been chopped into small, easily palatable pieces. Then, the cooked dates are seasoned with spices and herbs such as mustard seeds, fenugreek, and curry leaves that are tempered in hot oil. It includes chillies, turmeric, and asafoetida that give it the warmth and hint of heat; tamarind pulp or vinegar balances out the sweetness of the dates with the tanginess. Its rich, glossy pickle encourages the taste buds to its harmonious flavours. Dal and dates pickle is delicious; it serves versatilely. It even goes exceptionally well with some staple Indian foodstuffs like biryani, parathas, or dosa and finds places to accompany cheese platters or sandwiches. Its shelf life is very long; indeed, it is one of the most accessible means of preserving seasonal flavours throughout the year. This is the dates pickle recipe, where simple ingredients are elevated into a gourmet dish with its lively taste and the appropriate sweet and savoury combination.
Ingredients required for Dates Pickle
- 250 gms dates
- 50 gms tamarind
- 2-3 green chillies
- 1 tsp red chilli powder
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1 tbsp ginger
- 1/4 tsp hing
- 1/2 tbsp turmeric powder
- 1 tsp salt
- 1/4 cup jaggery
- 2 tbsp cooking oil
Cooking steps for Dates Pickle
- 1This recipe of Dates pickle is the ultimate sweet, spicy, and tangy condiment that works as a great companion to any and every dish.
- 2Let's begin with 250 gms of seedless dates and chop them into small, uniform pieces—seedless dates save you so much effort, and the even cuts help them cook beautifully.
- 3Set them aside while you prep the tamarind pulp.
- 4Soak 50g of tamarind in a cup of warm water for about 15-20 minutes, letting it soften up.
- 5Once it's nice and mushy, squeeze it with your hands to extract all that tangy pulp, then strain out the seeds and fibers.
- 6You're left with smooth tamarind pulp—the tangy superstar of this recipe.
- 7Now, heat up 2 tablespoons of oil in a pan over medium heat.
- 8Once it's shimmering, toss in 1 teaspoon of mustard seeds and let them crackle—they're like little flavour bombs setting the stage.
- 9Add ¼ teaspoon of asafoetida (hing) and 1/2 teaspoon of fenugreek seeds next, frying them for just a few seconds until aromatic.
- 10Be careful not to burn them!
- 11Now throw in 1 tablespoon of finely chopped ginger and 2-3 green chilies, chopped up for that spicy kick.
- 12Saut this mix for about a minute, letting the ginger release its fragrance and the chilies infuse their heat into the oil.
- 13Here's where it gets exciting—add the tamarind pulp to the pan along with 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon salt.
- 14Stir everything together and let it simmer for 5-7 minutes, giving the mixture time to thicken and all those spices to meld into a tangy base.
- 15Make sure to stir occasionally to avoid anything sticking or burning.
- 16Once the sauce has thickened up, it's time to bring in the star of the show: the chopped dates.
- 17Add them to the pan along with ¼ cup of jaggery.
- 18The jaggery melts into the tamarind sauce, balancing its tartness with a rich sweetness, while the dates soak up all the spicy, tangy goodness.
- 19Cook this mix for another 5-7 minutes, stirring occasionally to ensure every date is coated in that luscious sauce.
- 20When the dates are soft and the jaggery has fully dissolved, turn off the heat and let the pickle cool completely.
- 21This cooling step is crucial—it helps the flavours deepen and mature.
- 22Once cooled, transfer the pickle to an airtight container and store it in a cool, dry spot.
- 23Let it rest for a day or two before digging in, and you'll have a next-level condiment that keeps beautifully for weeks.
- 24This dates pickle is a total flavour explosion, don't forget to try it out.