Dates Pickle / Kannur Style Dates Pickle / Eethapazham Achar

Dates Pickle/ Eethapazham Pickle




Ingredients

• 1/2 Cup - Pitted Dates cut into small  pieces
• 1 tbsp chopped  Garlic 
• 1 tbsp chopped ginger
• 1 tbsp chopped green chilli 
• 2 tsp red chili powder
• 2 tsp turmeric powder
• 2 tsp mustard seeds 
• Few curry leaves
• 1 tbsp of oil(Gingelly Oil)  
• Vinegar about  1 cup  
• 1 tsp asafoetida powder
• Salt as required     

                          
Directions
  Crush the mustard in a grinder/blender to just split them. Heat the oil in a pan over medium heat and add the mustard. When the mustard starts to turn brown add asafoetida powder  followed by the ginger, garlic and green chili. Saute for 1-2 minutes and add red chili powder and turmeric powder. Continue cooking on low temperature for 3-4 minutes and set aside to cool down. Coarse grind the dates with enough vinegar(I like to leave some chunks) add to the pan and mix well together. Add salt and more vinegar if required to adjust the consistency. Transfer it to a bottle and keep the lid tight for 2-3 days. Adjust the salt and Vinegar if required and keep refrigerated. Best with Malabar Chicken biryani and Malabar Mutton Biryani