Name: Dates Pickle In Malabar Style
Prep time: 30 min
Total time: 30 min
Ingredients: 250 g Dates (whole and deseeded); 1 1/2 inch Ginger (chopped); 1 pod Garlic (crushed); 2 nos Green chillies (chopped); 1 tbsp Split mustard seeds (Kaduku parippu); 1 tbsp Tamarind pulp (Puli); 1 cup Vinegar; 7 nos Dry red chillies (whole); 1 tsp Poppy seeds (soaked in water, Kashakasha); 15 g Raisins (Unakka munthiri); 1/2 cup Jaggery (grated, Sharkara); Nutmeg powder (A pinch, Jatikka); 1/4 tsp Sugar; 1 sprig Curry leaves; Salt (As reqd)

Dates Pickle In Malabar Style

The mild dates pickle is used as an accompaniment for ghee rice and biriyani.

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

250 g Dates whole and deseeded
1 1/2 inch Ginger chopped
1 pod Garlic crushed
2 nos Green chillies chopped
1 tbsp Split mustard seeds Kaduku parippu
1 tbsp Tamarind pulp Puli
1 cup Vinegar
7 nos Dry red chillies whole
1 tsp Poppy seeds soaked in water, Kashakasha
15 g Raisins Unakka munthiri
1/2 cup Jaggery grated, Sharkara
Nutmeg powder A pinch, Jatikka
1/4 tsp Sugar
1 sprig Curry leaves
Salt As reqd

Instructions

Wash and drain the dates. Slice into halves.
Grind the red chillies with vinegar to a smooth paste and keep aside.
Grind together poppy seeds, raisins, jaggery and tamarind pulp to a smooth paste.
Add the jaggery paste to the previously prepared vinegar paste and stir well.
Add dates, ginger, garlic, green chillies and and curry leaves. Mix gently.
To the above mixture, add nutmeg powder, split mustard seeds, sugar and required salt.
Stir the dates pickle and cover with a tight lid. Keep aside for two days.
Dates pickle in malabar style is ready and enjoy with ghee rice or biriyani.