Dry Dates Pickle

By: Chaitra

Created: 02/04/2025 05:56

Last modified: 07/24/2025 20:06

A sweet, tangy, and spiced condiment, Dry Dates Pickle combines the natural sweetness of dates with the zest of lemon juice and aromatic Indian spices. Tender boiled dates are delicately stuffed with a flavorful spice blend, making this pickle a perfect accompaniment to parathas, rice dishes, or savory snacks.

Ingredients

250 g dry dates
1 tsp red chili powder
5 tsp coriander powder
5 tsp aniseed (saunf) powder
2 tsp white cumin powder
¾ to 1 cup lemon juice
Salt to taste

Method

Prepare and boil the dates

Take 250 g of dry dates, wash them thoroughly to remove any dust or impurities.
In a saucepan, add enough water to cover the dates and bring it to a boil.
Boil until the dates turn slightly tender but still firm enough to hold their shape.
This process softens the dates for easy stuffing.

Remove stones and dry the dates

Once boiled, drain the water completely and allow the dates to cool slightly.
Using a small knife, remove the stones carefully while keeping each date whole — avoid tearing them apart.
Pat the dates gently with a clean, dry cloth to remove any moisture.
The dates must be completely dry before stuffing to prevent spoilage.

Prepare the spice mixture

In a small bowl, combine:
- 5 tsp coriander powder
- 5 tsp aniseed (saunf) powder
- 2 tsp white cumin powder
- 1 tsp red chili powder
- Salt to taste
Mix thoroughly until all the spices are evenly blended.
This aromatic mixture gives the pickle its characteristic warmth and tang.

Stuff the dates with spices

Using a small spoon or your fingers, stuff each date with a pinch of the prepared spice mixture.
Ensure the filling is pressed gently inside the slit so it stays in place.
Arrange the stuffed dates neatly on a plate.

Prepare lemon juice brine

In a separate bowl, mix the lemon juice with a little salt.
The lemon juice acts as a natural preservative and gives the pickle its tangy flavor.
Use about ¾ to 1 cup of lemon juice, enough to completely submerge the dates.

Assemble the pickle

Place the stuffed dates carefully into a clean, dry, and sterilized glass jar.
Pour the prepared lemon juice brine over them until all dates are submerged.
Make sure there are no air pockets — press gently with a clean spoon to remove trapped air.
Seal the jar tightly with a lid.

Ferment and shake regularly

Store the jar in a cool, dry place away from direct sunlight.
Allow the pickle to rest for 7 days, shaking the jar gently every alternate day.
This helps the lemon juice and spices to infuse deeply into the dates, enhancing the flavor.