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 (or 3 large shallots)
- Ginger, minced- 1/2 tbsp
- Green chilies- 5, cut lengthwise
- 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)
- Jaggery, grated- 1 tbsp
- Water- 1/2 cup
- Salt- 1 1/2 tsp
- Oil- 1 tbsp
- Soak fresh tamarind, 2-inch slice in 1/4 cup warm water for 5 minutes.
- After 5 minutes, combine the soaked tamarind in the water, drain the tamarind juice (discard the skin) and keep aside.
- Heat a saucepan, add oil, when the oil turns hot add chopped small onions or shallots and green chilies cut lengthwise.
- Saute till onions turn soft, add minced ginger, and cook for a couple of minutes.
- Add salt, combine well.
- Add dates, cook for a few minutes.
- Add the tamarind juice to the dates, cook till the dates are mashed up.
- If you are using concentrated tamarind, use less amount 1 to 2 tsp or according to your needs.
- Add grated jaggery & combine well.
- Add water and cook covered for a few more minutes till the mixture gets thickened.
- Have a taste, if you want the pickle to be very spicy you could add 1/2 tsp chili powder towards the end and cook the pickle for a minute.
- Serve along with biryani or any other rice dishes.
- If you want the pickle to be very spicy add more green chilies or add chili powder towards the end.
- Taste the pickle while preparing and adjust the tamarind accordingly.
- Dates, pitted and chopped- 20
- Small onions, cut long- 7 (or 3 large shallots)
- Ginger, minced- ½ tbsp
- Green chilies- 5, cut lengthwise
- 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)
- Jaggery, grated- 1 tbsp
- Water- ½ cup
- Salt- 1½ tsp
- Oil- 1 tbsp
- Oil- 1 tbsp
- Soak fresh tamarind, 2-inch slice in ¼ cup warm water for 5 minutes.
- After 5 minutes, combine the soaked tamarind in the water, drain the tamarind juice (discard the skin) and keep aside.
- Heat a saucepan, add oil, when the oil turns hot add chopped small onions or shallots and green chilies cut lengthwise.
- Saute till onions turn soft, add minced ginger, and cook for a couple of minutes.
- Add salt, combine well.
- Add dates, cook for a few minutes.
- Add the tamarind juice to the dates, cook till the dates are mashed up.
- If you are using concentrated tamarind, use less amount 1 to 2 tsp or according to your needs.
- Add grated jaggery & combine well.
- Add water and cook covered for a few more minutes till the mixture gets thickened.
- Have a taste, if you want the pickle to be very spicy you could add ½ tsp chili powder towards the end and cook the pickle for a minute.
- Serve along with biryani or any other rice dishes.
•Taste the pickle while preparing and adjust the tamarind accordingly.
