Tuesday, September 20, 2011

Spicy Dates Chutney (Pickle)

While I am not much of a chutney-pickle-jam person, I couldn't resist trying out the Dates Pickle which I have re-christened as the Dates Chutney because of the addition of water (which is a big no-no if you are making a pickle). I bookmark one or two recipes from the internet on a daily basis, most of which are either visually appealing or having interesting names or combination of ingredients. This was one such recipe which I knew I had to try and it helped that the quantities were minuscule. I usually refrain from trying out recipes which call for ingredients in bulk or are meant to feed an army. Most times I see if it can be conveniently halved but I don't get into fractions for the simple reason that I was never good at math! :D


R is the complete opposite of me and loves pickles, papads & all kinds of preserves that are high in sodium chloride a.k.a common salt - I don't mind an occasional indulgence. This one however was calling out to my sweet tooth and what better than to have naturally sweet dates in your chutney? 

I don't think I need to elaborate on the nutritional benefits of dates. Everyone knows that besides being a powerhouse of nutrients.  fresh & dry dates instantly conjour up images of the desert for most of us. The Date palms is also probably the oldest cultivated tree by man. The desert people, the nomadic Bedouins in particular lived on dates and camel milk for months on end. It is also as per tradition that during the holy month of Ramadan, the fast is broken with dates during Iftaar 

Read more about the history of dates & the nutritional benefits.


Spicy Dates Chutney
printable recipe

Adapted from: Spicy Chilly

You Need:
  • 12 seedless dates
  • 1/2 green chilli finely chopped * see notes
  • 1 inch ginger
  • 4 cloves
  • 3 tbsp vinegar
  • 1 level tsp sugar
  • pinch of red chilli powder * see notes
  • pinch of turmeric
  • 1/4 tsp hing (asafoetida)
  • 1/4 tsp methi powder
  • 1/4 cup water
  • salt to taste
For the seasoning
  • 2 tbsp oil
  • 3-4 curry leaves
  • 1/4 tsp mustard seeds
Method:
1. Cut the dates into small pieces. Heat oil in a heavy bottom pan or kadhai and toss in the curry leaves, chopped green chillies, ginger & garlic. Saute on a slow flame for a few seconds. Toss in the dates and give it a stir.
2. Turn off the flame or reduce it to a bare minimum as you toss in the powders (chilli pwd, turmeric, hing, methi) and fry quickly taking care not to burn the powders.
3. Add the vinegar and a little water & mix well. Bring the mixture to a boil. Add the salt & sugar and keep stirring till well incorporated.
4. Serve as a chutney or refrigerate for further use.

Notes:
I call this a chutney as I added water to make the sauce. Originally this recipe is called a dates pickle and calls for 1/2 cup oil - I wanted to reduce the oil & hence used just 2 tbsp of it.
If you like more spice in your chutney/pickle, increase the green chillies & red chilli powder as per spice tolerance.

26 comments:

  1. wow..looks perfect..another recipe to try from your blog

    ReplyDelete
  2. Oh my mouth is watering looking at the pic.. !

    ReplyDelete
  3. wow..yummy !!drooling over those pictures..

    My blog's name is changed from Tasty Treat to Erivum Puliyum and the URL http://erivumpuliyumm.blogspot.com

    ReplyDelete
  4. am drooling here at its tangy sweet spicy taste.

    ReplyDelete
  5. Nice recipe...Love the clicks..

    ReplyDelete
  6. mmm..i can see how the sweetness and the spice will play well together! awesome!

    ReplyDelete
  7. Chutney looks amazingly tangy and tasty. Great recipe.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  8. this is so yummy, mouthwatering i must say, love this sweet and spicy chutney..

    ReplyDelete
  9. Oh my my..it looks super! Awesome clicks too Shir..

    ReplyDelete
  10. wow..what a colourful and tempting chutney..beautiful clicks tooo...

    ReplyDelete
  11. :) Glad you tired it! your preserve looks yummier than mine! :)

    ReplyDelete
  12. Omg, super tempting fingerlicking chutney..

    ReplyDelete
  13. So finger licking. Both our DHs would get on like a house on fire with their love for pickles I guess. With just 12 dates you've got this much pickle. Bookmarked as I have some left over from the pack that I bought recently.

    ReplyDelete
  14. That looks so perfectly made n equally well photographed. I have saved this to give a try :)
    USMasala

    ReplyDelete
  15. Well im a pickle person but not for the sweeter versions..This however looks like an exception!!! This is simply mouthwatering & with all the goodness of dates too...Now how many pickle recipes do you get which is good for health too..LOL!!! This is a keeper...
    Prathima Rao
    Prats Corner

    ReplyDelete
  16. Am drooling over the pics .. So inviting ..Following ur space dear :)

    Some awards are waiting for you at my space. Please accept them

    ReplyDelete
  17. hi shireen... i like ur blog very much.. one by one i am trying ur recipes. recently i tried chicken chops, special kingfish curry and karela stir fry.. everything turned out very well. thanks for sharing ur cooking interesting with us. it really helped me to impress my husband especially.

    Blossom fernandes

    ReplyDelete
  18. Thanks everyone for your lovely comments!! Thank you Blossom for the kind comments, I feel so good when I get to receive such comments, glad that my blog is helping you & you are happy with the recipes :)

    ReplyDelete
  19. When to add mustard seeds ?

    ReplyDelete
  20. @ Anonymous: Add the mustard seeds in step#1 of the method. Right after you heat the oil in the kadhai and before adding the curry leaves

    ReplyDelete
  21. Hi.What is the Shelf Life of this chutney / pickle

    ReplyDelete
  22. @Vanessa Pinto: This is an instant pickle, more like chutney ...so it will last for 2 days under refrigeration...I personally haven't kept it for longer than that!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Tuesday, September 20, 2011

Spicy Dates Chutney (Pickle)

While I am not much of a chutney-pickle-jam person, I couldn't resist trying out the Dates Pickle which I have re-christened as the Dates Chutney because of the addition of water (which is a big no-no if you are making a pickle). I bookmark one or two recipes from the internet on a daily basis, most of which are either visually appealing or having interesting names or combination of ingredients. This was one such recipe which I knew I had to try and it helped that the quantities were minuscule. I usually refrain from trying out recipes which call for ingredients in bulk or are meant to feed an army. Most times I see if it can be conveniently halved but I don't get into fractions for the simple reason that I was never good at math! :D


R is the complete opposite of me and loves pickles, papads & all kinds of preserves that are high in sodium chloride a.k.a common salt - I don't mind an occasional indulgence. This one however was calling out to my sweet tooth and what better than to have naturally sweet dates in your chutney? 

I don't think I need to elaborate on the nutritional benefits of dates. Everyone knows that besides being a powerhouse of nutrients.  fresh & dry dates instantly conjour up images of the desert for most of us. The Date palms is also probably the oldest cultivated tree by man. The desert people, the nomadic Bedouins in particular lived on dates and camel milk for months on end. It is also as per tradition that during the holy month of Ramadan, the fast is broken with dates during Iftaar 

Read more about the history of dates & the nutritional benefits.


Spicy Dates Chutney
printable recipe

Adapted from: Spicy Chilly

You Need:
  • 12 seedless dates
  • 1/2 green chilli finely chopped * see notes
  • 1 inch ginger
  • 4 cloves
  • 3 tbsp vinegar
  • 1 level tsp sugar
  • pinch of red chilli powder * see notes
  • pinch of turmeric
  • 1/4 tsp hing (asafoetida)
  • 1/4 tsp methi powder
  • 1/4 cup water
  • salt to taste
For the seasoning
  • 2 tbsp oil
  • 3-4 curry leaves
  • 1/4 tsp mustard seeds
Method:
1. Cut the dates into small pieces. Heat oil in a heavy bottom pan or kadhai and toss in the curry leaves, chopped green chillies, ginger & garlic. Saute on a slow flame for a few seconds. Toss in the dates and give it a stir.
2. Turn off the flame or reduce it to a bare minimum as you toss in the powders (chilli pwd, turmeric, hing, methi) and fry quickly taking care not to burn the powders.
3. Add the vinegar and a little water & mix well. Bring the mixture to a boil. Add the salt & sugar and keep stirring till well incorporated.
4. Serve as a chutney or refrigerate for further use.

Notes:
I call this a chutney as I added water to make the sauce. Originally this recipe is called a dates pickle and calls for 1/2 cup oil - I wanted to reduce the oil & hence used just 2 tbsp of it.
If you like more spice in your chutney/pickle, increase the green chillies & red chilli powder as per spice tolerance.

26 comments:

  1. wow..looks perfect..another recipe to try from your blog

    ReplyDelete
  2. Oh my mouth is watering looking at the pic.. !

    ReplyDelete
  3. wow..yummy !!drooling over those pictures..

    My blog's name is changed from Tasty Treat to Erivum Puliyum and the URL http://erivumpuliyumm.blogspot.com

    ReplyDelete
  4. am drooling here at its tangy sweet spicy taste.

    ReplyDelete
  5. Nice recipe...Love the clicks..

    ReplyDelete
  6. mmm..i can see how the sweetness and the spice will play well together! awesome!

    ReplyDelete
  7. Chutney looks amazingly tangy and tasty. Great recipe.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  8. this is so yummy, mouthwatering i must say, love this sweet and spicy chutney..

    ReplyDelete
  9. Oh my my..it looks super! Awesome clicks too Shir..

    ReplyDelete
  10. wow..what a colourful and tempting chutney..beautiful clicks tooo...

    ReplyDelete
  11. :) Glad you tired it! your preserve looks yummier than mine! :)

    ReplyDelete
  12. Omg, super tempting fingerlicking chutney..

    ReplyDelete
  13. So finger licking. Both our DHs would get on like a house on fire with their love for pickles I guess. With just 12 dates you've got this much pickle. Bookmarked as I have some left over from the pack that I bought recently.

    ReplyDelete
  14. That looks so perfectly made n equally well photographed. I have saved this to give a try :)
    USMasala

    ReplyDelete
  15. Well im a pickle person but not for the sweeter versions..This however looks like an exception!!! This is simply mouthwatering & with all the goodness of dates too...Now how many pickle recipes do you get which is good for health too..LOL!!! This is a keeper...
    Prathima Rao
    Prats Corner

    ReplyDelete
  16. Am drooling over the pics .. So inviting ..Following ur space dear :)

    Some awards are waiting for you at my space. Please accept them

    ReplyDelete
  17. hi shireen... i like ur blog very much.. one by one i am trying ur recipes. recently i tried chicken chops, special kingfish curry and karela stir fry.. everything turned out very well. thanks for sharing ur cooking interesting with us. it really helped me to impress my husband especially.

    Blossom fernandes

    ReplyDelete
  18. Thanks everyone for your lovely comments!! Thank you Blossom for the kind comments, I feel so good when I get to receive such comments, glad that my blog is helping you & you are happy with the recipes :)

    ReplyDelete
  19. When to add mustard seeds ?

    ReplyDelete
  20. @ Anonymous: Add the mustard seeds in step#1 of the method. Right after you heat the oil in the kadhai and before adding the curry leaves

    ReplyDelete
  21. Hi.What is the Shelf Life of this chutney / pickle

    ReplyDelete
  22. @Vanessa Pinto: This is an instant pickle, more like chutney ...so it will last for 2 days under refrigeration...I personally haven't kept it for longer than that!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)