Dates Pickle

Dates pickle

Pickles are very common in Indian kitchen. Nowadays pickles are prepared from almost all the vegetables from our kitchen. Every kitchen will be having minimum of 1 to 2 pickle containers. It is better to prepare pickles at your home itself, so that you can have preservative free pickles.

Dates are rich in vitamin A, iron, potassium, calcium and many more. Since they are a good for health, it is better to include them in your daily diet. Dates are used to break the fasting done in Ramadan month, as it provides instant energy.

Dates pickle is one of the most popular pickle which is served with Biryanis and special rices. This pickle is very easy to prepare. The taste of this pickle is sweet. This pickle is an easy to make side dish which can be prepared within minutes.

Ingredients :

  • Chopped dates, cut lengthwise – 2 cups
  • Garlic chopped – 12 pods
  • Vinegar – 1 cup
  • Sugar – 6 teaspoon
  • Gingelly Oil – 1/4 cup
  • Salt – as needed

To ground :

  • Skin of 20 dry chillies
  • Garlic – 1 teaspoon
  • Mustard – 1 teaspoon

Method of preparation :

  • Grind the ingredients mentioned under ‘ to ground ‘ with a little vinegar
  • Saute the ground masala in oil and add chopped garlic to it
  • Then add the dates and stir for 2 to 3 minutes
  • Now add vinegar, salt and sugar to it and mix everything well
  • Allow it to boil and wait till it thickens
  • Once the desired thickness is obtained, switch off the flame
  • Store the pickle in a bottle when it is cooled
  • You may serve this mouth watering pickle with Biryanis and special rices.

Sardine pickle

Sardine Pickle
Sardine pickle
Sardine pickle

Sardine pickles are one of the most delicious pickle in fish pickles. Sardines are rich in omega 3. They contain a great source of calcium and vitamin D.

This pickle is not so spicy. I had used kashmiri chilli powder, which is less spicy and provides a good colour to the gravy. Also, adding of vinegar enhances the flavour of our pickle.

The major part of the recipe is the marinating and frying of sardines. Remaining steps are very easy. Once prepared, it will be better to store in 2 or 3 bottles. Use the same pickle bottle till the pickle is finished, because the continuous use of spoon inside pickle is not so good. Or else you can refrigerate the pickle.

I can guarantee you that this is a delicious recipe of pickle and trust me, if you are going with this recipe, the final product will blow your family. That is how this pickle is. You will skip all the other curries if you have this pickle on your table. Do try this and let me know your valuable feedback!

First let’s see the ingredients for this preparation.

Ingredients:

  • Sardines – 500 g
  • Turmeric powder- 1/2 teaspoon
  • Chilli powder – 2 teaspoon
  • Ginger garlic paste- 1 teaspoon
  • Salt- to taste
  • Gingelly oil –  to fry
  • Ginger – 3 inch piece chopped
  • Garlic – 15 cloves chopped
  • Green chilli – 8
  • Shallots – 15
  • Mustard seeds – 1 teaspoon
  • Fenugreek seeds – 1/2 teaspoon
  • Turmeric powder- 1/4 teaspoon
  • Kashmiri chilli powder- 2 tablespoon
  • Pepper powder- 1 teaspoon
  • Vinegar – 1 cup
  • Curry leaves- 2 sprig
  • Salt – 1 teaspoon

Method of preparation :

  1. Wash,clean and cut the sardines into small cubes
  2. Take a mixing bowl and add salt, turmeric powder and chilli powder
  3. Add ginger garlic paste
  4. Further, add the sardine pieces
  5. Mix everything properly and allow it to rest for half hour
  1. Take a non stick pan and add 3 tablespoon oil to it
  2. Fry the sardine pieces till they becomes crisp
  3. You can fry it in 2 or 3 batches
  4. Keep all the fried sardine pieces aside
Fried sardine pieces
  • In the same oil (used for frying), sputter mustard seeds
  • Add fenugreek seeds
  • Add half of the chopped ginger and garlic along with the green chillies
  • Saute it properly
  • Grind the shallots along with the remaining chopped ginger and garlic, and add it to the oil
  • Saute them till their colour changes
  • Add turmeric powder, kashmiri chilli powder and pepper powder in low flame
  • Saute till the raw smell of the powders are gone completely
  • Add curry leaves
  • Add salt
  • Add vinegar and boil the prepared gravy
  • After the gravy is boiled, check the salt and sourness and turn off the flame
  • Allow the gravy to cool
  • Once cooled, mix the sardine to this gravy
  • Store the pickle in an airtight bottle or container.