This sweet and sour pickle is a bit time consuming but well worth it. It goes well with biriyani, ghee rice etc.
CoursePickles and Chutneys
CuisineIndian
Servings
20servings
Servings
20servings
Ingredients
10numbersLimesmall-sized
2tablespoonsOil
1cupDateschopped
2tablespoonsGarlicsliced
2tablespoonsGingersliced
2 nosGreen chillisliced
2tablespoonsKashmiri chilli powder
1tablespoonChilli powder
1/4teaspoonTurmeric powder
1teaspoonMustard seed
1/2teaspoonFenugreek seed
1/2teaspoonAsafoetida powder
Boiling wateras required
Vinegarto taste
Sugarto taste
Saltto taste
1/2cupOil
Instructions
Heat 2 tablespoons oil in a pan, saute lime until the color changes. It takes about 5 – 10 minutes. Allow it to cool and cut each lime into eight pieces. Discard juice and oil.
Heat 1/2 cup oil in a pan, fry mustard seed and fenugreek seed. Add garlic, ginger, and green chilli, fry slightly. Remove pan from heat and add kashmiri chilli powder, chilli powder, turmeric powder, and asafoetida powder.
Add chopped dates to this along with little boiling water and cook in low flame until soft. Add the required amount of boiling water, salt, vinegar, and sugar. Bring to boil until thick. Switch off the flame and add lime pieces, mix well, and adjust the taste.
Let it cool completely and store in an airtight container. Pour little oil on top of the pickle. Keep refrigerated to increase the shelf-life.
NOTE – One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.