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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Spicy Dates Chutney (Pickle)

September 20, 2011

Spicy Dates Chutney (Pickle)

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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! πŸ˜€
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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 
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Spicy Dates Chutney
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.

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Adapted from: Spicy Chilly

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Filed Under: All Posts, Chutneys Dips & Sauces Tagged With: Chutneys, Chutneys Without Coconut, Dates, Healthy Chutneys, Spicy

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Comments

  1. Kalpana Sareesh says

    September 20, 2011 at 4:09 pm

    Wow awesome i am def making this..

    Reply
  2. Ramya says

    September 20, 2011 at 4:47 pm

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

    Reply
  3. Sumee says

    September 20, 2011 at 4:54 pm

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

    Reply
  4. julie says

    September 20, 2011 at 5:06 pm

    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

    Reply
  5. Sayantani says

    September 20, 2011 at 5:47 pm

    am drooling here at its tangy sweet spicy taste.

    Reply
  6. Neha says

    September 20, 2011 at 8:42 pm

    Nice recipe…Love the clicks..

    Reply
  7. Nisha says

    September 20, 2011 at 11:11 pm

    i am drooling

    Reply
  8. Manju says

    September 20, 2011 at 11:39 pm

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

    Reply
  9. Hamaree Rasoi says

    September 21, 2011 at 1:35 am

    Chutney looks amazingly tangy and tasty. Great recipe.

    Deepa
    Hamaree Rasoi

    Reply
  10. Sobha Shyam says

    September 21, 2011 at 3:25 am

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

    Reply
  11. Prathibha says

    September 21, 2011 at 4:40 am

    Nice n interesting one..:)

    Reply
  12. Rinku Naveen says

    September 21, 2011 at 4:42 am

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

    Reply
  13. Sharmilee! :) says

    September 21, 2011 at 4:55 am

    Looks yummy and tongue tickling

    Reply
  14. Tina says

    September 21, 2011 at 6:46 am

    wow..what a colourful and tempting chutney..beautiful clicks tooo…

    Reply
  15. Bharathy says

    September 21, 2011 at 8:39 am

    πŸ™‚ Glad you tired it! your preserve looks yummier than mine! πŸ™‚

    Reply
  16. Priya says

    September 21, 2011 at 9:09 am

    Omg, super tempting fingerlicking chutney..

    Reply
  17. Radhika says

    September 21, 2011 at 10:17 am

    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.

    Reply
  18. aipi says

    September 21, 2011 at 3:29 pm

    That looks so perfectly made n equally well photographed. I have saved this to give a try πŸ™‚
    USMasala

    Reply
  19. Prathima Rao says

    September 21, 2011 at 3:54 pm

    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

    Reply
  20. Nupur says

    September 24, 2011 at 5:18 pm

    Am drooling over the pics .. So inviting ..Following ur space dear πŸ™‚

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

    Reply
  21. Anonymous says

    November 10, 2011 at 6:43 am

    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

    Reply
  22. Shireen Sequeira says

    November 10, 2011 at 7:05 am

    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 πŸ™‚

    Reply
  23. Anonymous says

    August 4, 2012 at 1:33 pm

    When to add mustard seeds ?

    Reply
  24. Shireen Sequeira says

    August 4, 2012 at 4:47 pm

    @ 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

    Reply
  25. Vanessa Pinto says

    February 17, 2013 at 6:28 am

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

    Reply
  26. Shireen Sequeira says

    February 18, 2013 at 3:07 am

    @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!

    Reply
  27. eeepppeee says

    May 21, 2014 at 8:55 pm

    Superb SS cannot wait to try it. DD

    Reply
  28. Shireen Sequeira says

    May 28, 2014 at 11:16 am

    @ Thanks DD, hope u like it πŸ™‚

    Reply
  29. Mary Mendonca says

    October 17, 2020 at 8:49 am

    Thank you for sharing the recipe with us. I am definetely going to
    try making the date pickle.

    Reply
    • Shireen Sequeira says

      October 21, 2020 at 1:14 pm

      I hope you liked it!! Do let me know your feedback!!

      Reply
  30. Edward says

    July 4, 2022 at 4:29 am

    Hi, Thank you so much for sharing this very rare recipe(rare in a way that one never see recipes of date chutney). I want to make this but would like to preserve some for another day. Can I preserve it like other preserves(canning)?
    Kind regards
    Edward

    Reply
    • Shireen Sequeira says

      July 13, 2022 at 7:27 pm

      Thank you so much for the kind words! Well, I am not sure if this will last that long, it is more of a chutney that needs to be consumed quickly. However you can try refrigerating it if you like and see if it works for you.

      Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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