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DATE AND LIME/LEMON PICKLE

I am a huge fan of sweet and sour dishes and if it is a pickle then even more tempting! I bookmarked this recipe quite a long time back and never got around to making it. Finally found the time and made it today. Though the pickle is supposed to taste best a couple of days after it has been made, I could not resist tasting it as soon as I made it. It was delicious and I am sure it will taste better in the next few days. I fell short of lemons, so used a mixture of lime and lemons. The original recipe however uses only lemons. The recipe called for gingelly oil, but I used sunflower oil instead.

Thanks for this recipe Sadia (savoryandsweetfood.com)

Date and lime

This is what you’ll need

Large lemons: 4 (If you are using small lemon / lime, use 8 – 10)

Sugar: 1.5tsp

Salt: To taste

Oil: 2 tbsp

Mustard seeds: 1/2 tsp

Dry red chillies:  3

Ginger: 1/2″ piece (thinly sliced)

Garlic – 10 cloves (sliced or halved)

Green chilies: 3 (slit)

Dates: 20 (finely chopped)

Kashmiri chilli powder: 2.5 tbsp

Fenugreek powder: 1/4tsp

Asafoetida / hing: 2 pinches

Sugar:1tsp

Hot water: 1/2 cup

Vinegar: 2 tbsp

Salt: To taste

Let’s get cooking

1. Heat 1 tbsp of oil in a pan. Add the lemons/lime and stir until their skin becomes soft, turning them on all sides. (5 to 8 minutes) Or you can steam the lemons for 8 – 10 minutes until they turn soft.

2. Cool them completely. Cut into 8 pieces. Transfer into a glass jar or a bowl. Add enough salt and 1.5 tsp sugar to the lemon pieces. Mix well and set aside for 1 to 2 days or a minimum of 2 hours.

3. Heat 2 tbsp oil in a deep pan. Season with mustard seeds and dry red chillies. Add sliced ginger, garlic and green chillies. Fry until lightly golden.

4. Next add the chopped dates. Cook until soft, about 3 minutes. (Add 1 more tbsp oil, if required). Reduce the heat. Add chilli powder, fenugreek powder, hing and 1 tsp sugar. Saute for a minute.

5. Add hot water, salt and vinegar. Boil for 2 minutes until thick. Switch off. Set aside to cool. Add the lemon pieces. Combine well. Check for salt. Cool down and transfer to an airtight jar.

6. Heat 1 tbsp oil in a small pan. Cool completely. Pour the cooled oil on top of the pickle. You can have it after 2 to 3 days but it tastes best after a couple of months. Keep refrigerated in order to increase its shelf-life.

date and lime2

Approximate preparation and cooking time: 30 minutes (excluding marination time)

Date and lime 3

 

Pickle

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