Aromatic Sweet and Sour Kerala Style Lemon Dates Pickle … A Perfect Combination with Rice, Biriyani & Parathas ...!!
- 5 big or 10 small lemons
- 20 dates (chopped)
- 5-6 garlic pods (sliced)
- 3 green chilies (chopped)
- 2 tsp mustard seeds
- 2 sprigs of curry leaves
- 4 tbsp kashmiri chili powder (or more)
- ½ tsp fenugreek powder
- 2 tsp asafoetida / hing / കായം
- Gingelly oil (നല്ലെണ്ണ)/ sesame oil (as required)
- Pinch of sugar
- ¼ cup vinegar (or more depending upon the sourness)
- Salt (as required)
- 1 cup hot water
- Water (for steaming lemons)
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Steaming Lemons: Wash the lemons thoroughly. Steam for 10 -15 minutes, or until the lemons swell with the skin becoming soft and forming cracks.
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Allow it to cool completely and then cut into small pieces (½ inch sized). Discard the seeds at this time.
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In a glass bowl, mix the sliced lemons with salt, a pinch of sugar, and keep aside with the lid placed allowing it to rest for 1-2 hours at least, preferably overnight.
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Pickling lemon and dates: In a pan, heat sesame oil and splutter mustard seeds. Add sliced garlic, green chilies, curry leaves and sauté.
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When the garlic turns aromatic and light brown in color, lower the heat and add chili powder, fenugreek powder and asafoetida. Sauté the masala for 1-2 mins, make sure not to burn it.
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Follow by adding chopped dates and saute for 3-4 minutes, then add 1 cup of hot water and bring the curry to a boil.
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When the curry starts boiling and thickening, add the marinated lemons to it. Mix well, add vinegar and check for salt and sourness. Combine everything well and give a good stir. Switch of the flame and allow it to cool.
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Storage: Once completely cooled, transfer the pickle to a clean dry glass or ceramic jar and close it with a tight lid. Keep it outside for 3-4 days (depending upon the weather at your placand then refrigerate it.
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Serve with steamed rice or biriyani.
1. Use of gingelly oil (നല്ലെണ്ണ) / sesame oil is ideal for all Kerala style pickle recipes, otherwise you can use any oil except for olive oil.
2. Discard the seeds of the lemons as they add a lot of bitterness.
3. Adjust the red chili powder and green chilies according to your spice level.
4. Use a clean dry glass jar or a ceramic jar / bharani to store pickles. Do not use steel or metal containers as the acidic nature of the pickles may react with the metal and become toxic.
5. You can store the pickles at room temperature initially for a few days, but refrigerate thereafter to prevent decay.
6. Variations of this recipe with ginger is also very tasty, try it out if you like.