Lime Dates Pickle/ Sweet and Sour Naranga Achar
Lime Dates pickle is vibrant and colorful, with complex flavours that is quite delicious. This delectable pairing of Lime and Dates helps you enjoy the pickle without burning your tongue. Yup! You must be aware of the spice level of Kerala style pickle or Indian Pickle for that matter! Dates and Lime Pickle is the perfect combination of sweet and spicy flavours. The sweetness from the dates, hits you first, followed by the perfect amount of spiciness to pep up your meal.
Although, I like pickles very much, it is not a regular item in my diet, as it is not very healthy and contains high quantities of oil, salt and spice. However, I do enjoy Lime pickle/ Naranga Achar with Biriyani; Pavakka or Mango pickle with Kanji, Payar and Chammanthi or Curd rice.
Lime Dates Pickle, also known as sweet and sour pickle, is quite delicious with sweet and savoury flavours. Dates/ Eenthapazham provides the richness and sweetness to the pickle, while Lime/ Naranga delivers the punch. In Kerala, Pickles are part of daily menu, savoured with rice, Biriyani or with curd rice and Parathas. Keralites make pickles out of almost everything, like Mango, Lime, Bitter Gourd/ Pavakka, Fish pickle, Beef Pickle etc.
You might also like Veppilakkatti/ Chammanthipodi recipe, a great accompaniment for rice. If you like spicy dishes, check my spicy dishes like Alleppey Fish Curry, Kottayam Fish curry, Andhra Prawns Masala, Chicken Masala, Spicy fish Masala, Chilli chicken, Beef curry etc.
For now, here is the recipe for sweet and sour Dates Limes Pickle. I am sure you will relish this heady combination of sweet and sour flavours. Enjoy!
Ingredients for Lime Dates Pickle:
|Lime/ Naranga||: 10 nos. (500 gms approx..)|
|Dates||: 20 pcs|
|Fenugreek seeds (Uluva)||: ½ tsp (roasted and powdered)|
|Hing/ Asafoetida powder||: ½ tsp|
|Ginger||: 2” piece|
|Garlic||: 20 cloves|
|Green chili||: 6-8 pcs|
|Curry leaves||: 5 sprigs|
|Turmeric Powder||: 1 tsp|
|Kashmiri Chili Powder||: 4 tbsp|
|Gingely oil||: ½ cup|
|Salt||: 1 tsp|
|Vinegar||: ½ cup|
|Hot water||: ¼ cup|
Wash the lemons and steam the lemons for 5- 8 minutes. Wipe with a towel and keep aside. In a non-stick pan, heat 1 tbsp oil and stir fry lemons turning all sides till they are slightly browned. Drain and discard the oil. Cool the lemons and cut them into 8 pieces (remove seeds), mix with little salt and keep aside. Deseed the dates and cut each into 3 or 4 pieces. Slice the Garlic, chop the ginger finely and slit green chili.
Pour oil in a heated pan and fry garlic till golden brown and drain. Fry the ginger and green chillies, drain and keep aside. Next add the curry leaves and fry. Drain the curry leaves. In a bowl add turmeric powder, chilli powder, salt, Hing powder and roasted Uluva/ Fenugreek powder. Mix with hot water to make a paste. Reduce the flame and add the spice paste. Fry and add more hot water and Vinegar. Bring to a boil. Add fried garlic, ginger and green chilies back to the pan.
Now, add the dates and mix well. (Keep on low flame). Let it cook for 1 minute, stirring occasionally. Next add the lemon wedges. Continue to stir on low flame till it is well combined.
Adjust salt if required. Turn off the heat and keep it aside covered for cooling and transfer it to a glass bottle. Have Lime Dates pickle with Biryani, curd rice or have it with kanji, payar and chammanthi.
- Adjust the spices according to your spice level.
- Green chilly should be medium spicy.
- Use Kashmiri Chili powder to get that deep red color to the pickle, it is less spicy and appealing!
- Gingely oil/ Sesame oil or coconut oil can be used for this pickle.
- Use firm lemons without blemishes.
- Steaming the lemons make it softer. You can remove the seeds of the lemon while cutting.
- Roasted Uluva powder/ Fenugreek powder should be used for better results. However, you can use whole Uluva/ Fenugreek if you prefer.
- Add fruit vinegar or brewed vinegar for less pungent taste.
- Make sure you have all the ingredients ready before starting the process.
- Switch off the flame immediately after combining everything.
- You can add more hot water if necessary.
- Store in airtight containers. Always use dry spoons while serving.
Please try this recipe for Kerala style Dates and Lime Pickle, and don’t forget to let me know if you like it through comments. Please like my page and share with your friends using the buttons on the side- that would really encourage me. God Bless!!