Date pickle recipe | Onam Sadhya Dates puli achar

Dates pickle, or Eenthapazham Achar, is a delightful blend of sweet, tangy, and spicy flavors, making it a unique addition to your Onam sadhya. This pickle pairs perfectly with chapathi and rice, bringing a rich, flavorful twist to traditional meals. Whether you’re a fan of inji puli or just love experimenting with new tastes, this dates pickle is sure to win your heart.

A Delicious Surprise Inspired by Inji Puli

Who doesn’t love the classic Kerala inji puli? While I’ve tried making dates inji puli before, I always wanted to experiment with a full-fledged dates pickle. The idea came when a dear friend returned from Dubai, bringing with them a packet of high-quality dates. Naturally, I checked my to do checklist, and voila—dates pickle made it to the top. The result was surprisingly awesome. This pickle is a great match for those who enjoy a bit of sweetness in their meals, especially with chapathi.

video recipe

Ingredients

• 1 gooseberry-sized tamarind, soaked in hot water
• 2 tsp coconut oil
• 2 tsp chopped garlic
• 2 tsp chopped ginger
• 6 kanthari chillies (or regular chillies as a substitute)
• 1/2 tsp turmeric powder
• 2 tbsp Kashmiri chilli powder
• 1/8 cup hot water
• 1 cup chopped dates (de-seeded)
• 1 cup hot water
• 1 tsp salt
• 1/8 cup jaggery

For Tempering:

• 2 tsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 2 red chillies, broken
• 1 sprig curry leaves
• 1/8 tsp asafoetida

Instructions

1. Prepare Tamarind Water: Soak a gooseberry-sized piece of tamarind in hot water. Set aside.
2. Sauté Aromatics: Heat a pan and add 2 tsp coconut oil. Add 2 tsp chopped garlic, 2 tsp chopped ginger, and 6 kanthari chillies. Sauté until the ginger and garlic turn slightly brown.
3. Add Spices: Add 1/2 tsp turmeric powder and 2 tbsp Kashmiri chilli powder to the pan. Pour in 1/8 cup hot water and cook until the mixture thickens and the raw smell disappears.
4. Cook the Dates: Add 1 cup chopped, de-seeded dates to the pan. Mix well and fry for a minute.
5. Simmer with Tamarind Water: Pour in 1 cup hot water, 1 tsp salt, and the strained tamarind water. Mix well and cook on a low flame until the oil releases from the mixture.
6. Sweeten the Pickle: Add 1/8 cup jaggery and mix again. Let it cook for another 2 minutes until the dates are soft. Turn off the heat.
7. Prepare Tempering: In a small pan, heat 2 tsp coconut oil. Add 1 tsp mustard seeds, 1/2 tsp fenugreek seeds, 2 broken red chillies, 1 sprig curry leaves, and 1/8 tsp asafoetida. Let them crackle.
8. Finish the Pickle: Pour the tempering over the prepared pickle and mix well. Allow the pickle to cool before storing it in an airtight container.

Step pics

soak the tamarind in hot water

heat oil in a pan

add chopped ginger, chopped garlic and kanthari chillies.

saute till the ginger and garlic turn slightly brown

add turmeric powder, kashmiri red chilli powder

mix everything on a low flame. take care not to burn the spices

keep hot water ready. add a little hot water so that the spices cook to leave the raw smell.

cook until it becomes a thick paste

add chopped dates to it.

mix well.

add hot water to it.

mix well

add salt

add tamarind extract

let it cook until oil releases from the pickle. takes approximately 10 minutes on low heat.

add jaggery, mix and cook again for a couple of minutes.

by now dates would be very soft and blended with the spices.

for tempering, heat coconut oil. crackle mustard seeds, fenugreek seeds, red chilli, curry leaves and asafoetida.

add the tempering to the pickle and mix well.

like any other pickle, let it rest for at least a day before serving it to taste its best.

serve this different and delicious dates pickle on your sadhya for this onam.

Expert Tips

1. Use Fresh Dates: For the best results, use fresh, high-quality dates. They contribute significantly to the taste and texture of the pickle.
2. Adjust Spice Levels: If you prefer a less spicy pickle, reduce the number of kanthari chillies or replace them with milder varieties.
3. Tamarind Balance: Be mindful of the tamarind quantity. It adds the necessary tang, but too much can overpower the sweetness of the dates.
4. Storing the Pickle: Store the pickle in a clean, airtight container. It keeps well for several weeks, and the flavors mature beautifully over time.
5. Serve with Chapathi: This pickle is especially good with chapathi, offering a sweet and tangy contrast.