ഈത്തപ്പഴം അച്ചാർ/Dates Pickle /Eenthappazham Achar

Ingredients:
Dates – 200 gm
Tamarind – Gooseberry sized
Dry red chilly – 20

Ginger – 2 big pieces
Garlic – 10 fat cloves

Mustard seeds – 1 tbsp
Fenugreek – ¼ tsp

Mustard seeds
Dry red chilly – 3
Green chilly – 4
Turmeric powder – ¼ tsp
Pepper powder – ½ tsp
Garam masala – ½ tsp
Asafoetida powder – 1½ tsp
Tamarind – lemon sized (soak and extract juice)
Curry leaves
Oil
Salt

Steps:
Add dates, dry chillies, tamarind and 1 cup water to a pan.
Cook covered till the dates become soft.
Let it cool down. Then grind to fine paste.

Dry roast mustard seeds and fenugreek till the mustard seeds splutter and fenugreek turns golden.
Switch off and grind to a fine powder.

Grind ginger and garlic together without adding water.

Heat oil in a pan.
(It is better to avoid using aluminum pans to make pickles. If you are using, transfer the pickle immediately once ready.)
Add mustard seeds. Let it splutter. Add dry chillies.
Add green chillies, curry leaves and ginger garlic mix.
Once the raw smell goes, lower the flame and add turmeric powder. Sauté till the raw smell goes away.
Add mustard-fenugreek powder, garam masala and pepper powder. Mix well.
Add asafoetida.
Add tamarind juice and cook on high flame.
Tamarind juice should not be very thick.
Add salt. Allow the mix to boil well.
Reduce the flame and add dates mix. Mix well.
Turn off the fire.
Dates pickle is ready.
Let it cool down and then store it in glass bottle.
It takes better after 2 – 3 days.

Onion pickle – http://y2u.be/uDJ6ToE45X0
Garlic pickle – http://y2u.be/6m32y0n0BNw
Vadukanpuli Naranga Achar – http://y2u.be/Xy7GRE9DOnY
Mixed vegetable pickle – http://y2u.be/Z8DlFVC_hmI
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Beef pickle – http://y2u.be/UObellqqKsE
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Lemon pickle – http://y2u.be/QZht0vpc0kI
Lemon dates pickle – http://y2u.be/EeH-h7qSPuU
Instant mango pickle – http://y2u.be/cmK4XB6ThY0
Tomato pickle – http://y2u.be/CRtZL_8Noi8
Mango pickle – http://y2u.be/rFBxuK6z0DA
Shrimp Pickle – http://y2u.be/BEw38Xgj5Jc
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Carrot pickle – http://y2u.be/R8u4IO08OM4
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