The whole final week of September, was spent in Dubai with my brother.In spite of being ardent ‘Date-haters’ the amazing choice of ‘em simply tempted us to buy some. So our boxes back to India generously allowed space for these black beauties to sit in pretty comfortably. :).
A few exotic packets(chocolate wrapped, almond and cashew stuffed) were given away to dear and near and one small pack remained on my counter which was smiling at me…unconsumed even after a month and a half! :)
As a matter of fact, many(like my inlaws, husband and children) dislike, any touch of sweetness in curries or pickles, except for certain special ones like me(my sis, brother and mom too) who would vouch unlike ;)..(Warm welcome to join our team if anyone out there …plzzz) ;)!!...(((V is just around counting the number of my team mates! ;) ))
Since I knew I would be the one finishing the whole thing, I opted to try making a lesser amount, with just less than a dozen dates.They tasted awesome and I ended up eating the pickle with steamed rice,chapathis, dosa and with almost all main stuff I prepared for the past two weeks….so I'm really not sure about the shelf life of this preserve ;)!..
So, here’s how I pickled them up..
Dates – 10 nos
Green chillies finely minced-2 (I avoided this)
Ginger – a one inch piece- julienned
Garlic - 4 cloves- julienned
White vinegar-1-2 tbsps(according to the preffered sourness)
Sugar – ½ tsp
Oil – ½ cup
Curry leaves – a sprig
Let me put all the powders together here :)
Chilly powder-1 tbsp(I used a tbsp of roasted red chillies powdered coarsely)
Asafoetida/Kayam - 1/4 tsp
Fenugreek/Uluva-Roasted and powdered finely– 1/4 tsp
Turmeric powder- a fat pinch
Salt - As needed
- Deseed the dates and cut each into 4 pieces.
- Heat oil in a pan.Throw in green chillies, ginger, garlic bits and curry leaves.Saute for a few seconds.
- Add dates.Now be careful with flame.Keep it to minimum or just put off and add the all the powders. Ensure they are mixed up and heated well enough,rather than getting over fried/charred.
- Add vinegar(I added a little water, just enough to make the pickle a little saucy-as I love that way :)..though addition of water is strictly 'Not' recommended as in any pickles).Adjust the flame and bring the sauce to a boil.
- Add salt and sugar.Mix well.
- Store the dates pickle in a ceramic jar or glass bottle.
Because the addition of water, I refrigerated, till it got over, for the safer side.Otherwise it has a longer shelf life, in room temperature.
Dates pickle is an excellent combination with any Non vegetarian Biriyani..(Sigh!! :().. err compliments Vegetable Biriyanis well enough too :) !!..
Thank You Swapna, for making this post possible!.