This request is from my friend, A.R. She loves this pickle. I debated posting this recipe but finally thought….all good things are better when they are shared! This pickle is very good accompaniment to a spicy rice dish like biriyani. It is sweet and spicy at the same time.
3 Cups (about a 24 oz container) chopped Dates
2 cups vinegar
1 tbsp sugar
2 tbsp vegetable oil
1/4 tsp mustard seeds
2 tbsp ginger, sliced finely
2 tbsp garlic, sliced finely
3 green chilies, chopped finely
few sprigs of curry leaves
2 tsp salt
2 tbsp Pickle masala or to taste ( can usually find at Indian stores, I like Periyar and Grandma’s brand)
1 tbsp kashmiri chili powder
Soak the chopped dates in 2 cups of vinegar to soften for 10-15 minutes. Place in saucepan and add 1 tablespoon sugar and cook until soft. Mash up big pieces.
In another saucepan add oil and then mustard seed, After they are done spluttering add sliced ginger, garlic, green chilies, curry leaves and fry for just a few minutes. Do not brown. Add salt, pickle masala, and kashmiri chili pdr. Sauté for a minute or so then add dates. Remove from heat and add little vinegar as needed to make a chutney or jam like consistency.