Malabar Style Dates Pickle Recipe
A popular pickle recipe from the Malabar region of Kerala
Malabar Style Dates Pickle Recipe is a popular pickle recipe from the Malabar region of Kerala. Dates, are usually associated with desserts or eaten raw. But, here we have prepared a delightful pickle out of it. It is an instant pickle recipe, which gets cooked in 10 minutes. It is sweet, spicy and tangy bursting with flavours all at the same time. It pairs very well with the traditionally cooked Thalassery Biryani.
If you like this recipe, you can also try other Pickle recipes such as
- 250 grams Dates , pitted and roughly chopped
- 1 tablespoon Ginger , paste
- 1 tablespoon Garlic , paste
- 4 Green Chillies , finely chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Red chilli powder
- 3 tablespoons Vinegar
- 1 teaspoon Mustard seeds
- 1/4 teaspoon Asafoetida (hing)
- 1 tablespoon Sugar
- 2 tablespoons Cooking oil
- 1 sprig Curry leaves
- Salt , to taste
Directions for Malabar Style Dates Pickle Recipe
To begin making the Malabar Style Dates Pickle Recipe, remove the seeds from the dates, roughly chop them and keep aside.
Heat oil in a wide pan, add the mustard seeds, allow to splutter and then add asafoetida, curry leaves and let the curry leaves splutter.
Add the ginger, garlic pastes and green chilli. Saute till the raw smell goes away. Add the turmeric, red chilli powder and mix well.
Add the chopped dates, and cook until the dates become soft. Season this with salt, sugar and saute for another minute or till the seasoning merges with the recipe.
Add the vinegar and simmer until the pickles comes together and then switch off the heat.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.