Lime & Dates Pickle
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
  • 10numbers Limesmall-sized
  • 2tablespoons Oil
  • 1cup Dateschopped
  • 2tablespoons Garlicsliced
  • 2tablespoons Gingersliced
  • 2 nos Green chillisliced
  • 2tablespoons Kashmiri chilli powder
  • 1tablespoon Chilli powder
  • 1/4teaspoon Turmeric powder
  • 1teaspoon Mustard seed
  • 1/2teaspoon Fenugreek seed
  • 1/2teaspoon Asafoetida powder
  • Boiling wateras required
  • Vinegarto taste
  • Sugarto taste
  • Saltto taste
  • 1/2cup Oil
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. NOTE – One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

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