Cooking Time: 25mins
Date and Chilli pickle
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250 gms Falcon Zahdi Seedless Dates cut into cubes 1½ inch piece Ginger, peeled and chopped 1 clove Crushed garlic, (optional) 2 pieces Green chillies, chopped 1 tbsp Split mustard seeds 1 tbsp Tamarind pulp 1 cup Brown vinegar 6-7 pieces Dried red chillies 1 tsp Poppy seeds, soaked in water 2 tbsp Raisins ½ cup Grated jaggery A few curry leaves A pinch of nutmeg Salt to taste
- Wash and drain dates.
- Grind red chillies with vinegar to a smooth paste and add the jaggary, mix well. Set aside.
- Transfer this mixture to a saucepan and add remaining ingredients and gently heat the mixture until incorporated properly.
- Do not boil the mixture.
- Cover with tight lid and set aside for 1-2 days.
- Serve with paratha or ghee rice.