Yellow Dates/ Raw Dates Pickle
Condiments like pickles are a staple in my kitchen. Every month I try making some kind of pickle. We like to have it with rice or parathas. Do you also like pickles? I know for many people out there, a meal seems to be incomplete without some kind of pickle. Today’s recipe is dates pickle and is not the usual dry dates pickle. It is a unique pickle made with yellow or raw dates.
Fresh yellow Barhi/Barhee is common in the middle east. It is commonly used in Arabic, Chinese and Indian Cuisine. Recently during our visit to Dubai, we were able to taste different kinds of dates. We visited a market where we could taste test and buy different varieties of dates. It was the first time, we tasted raw dates and it was additive. Dates fruit grow in large clusters, like bunches of grapes and is a sight to behold. Yellow dates have an astringent or under-ripe after taste to it. It is not chewy like normal dates. It is firm with a delightful crunch. Fresh yellow Barhi dates is a vegan and gluten-free snack.
I have already posted a couple of dates pickle. Kerala style dates pickle that is often served with biryani is one of my favorites. I have also posted dates and garlic pickles and dates and grape pickles. I like to indulge in these sweet and spicy pickles This yellow dates pickle is towards the spicy side with a subtle underlying sweetness. It is a delightful pickle, bursting with flavor. The season for fresh dates is late summer and they come in two different colors yellow and red. I found this in our local Asian market. If you get hold of fresh dates, give this recipe a try. Spice up your meal with this yummy pickle and let me know how it turned out for you to 🙂 Happy cooking!
Prep time- 15 minutes
Cooking time- 10 minutes
Recipe Type- condiment/pickle
Cuisine- Kerala/South Indian
New to Yellow Raw Dates?
Fresh dates have a unique taste. Fresh dates are consumed in three stages. The yellow or semi-ripe, amber-brown or fully ripe and then dark brown which is slightly wrinkled. The yellow has an astringent taste similar to under-ripe fruit. It has a firm texture with a crunch to it, similar to an apple. It is delicious when semi-ripe with mild sweetness and a crunch which is quite addictive.
Dates are nutritious. Dates are the sweetest fruit and the healthiest source of energy. Yellow dates are high in fiber and rich in antioxidants. It is also a rich source of iron, potassium, vitamins. It is heart-healthy and for bone strength. It has a milder impact on the glycemic index than dried dates but has the same nutritional profile. Fresh yellow barhi dates is a vegan and gluten-free snack.
Where to find fresh dates? You can usually find this in Mediterranean and Asian stores around August and September. Look for the bright yellow large ones that are not bruised. It stays fresh for only a week but can be frozen for longer shelf life
What else can you do with raw dates? Other than making pickle raw dates by itself is a crunchy sweet snack. Add it to salads and fruit salad for an interesting crunch. Try candied dates in place of cherries and raisins. You can also add it to desserts or baked desserts just like an apple or pear. It has thick flesh and will hold shape and texture with rich date flavor.
How to make Yellow Dates/Raw Dates Pickle
Yellow dates- two bunch(around 25)
Chilly powder-4 tbs
(or according to your spice tolerance)
Fenugreek powder-1 tbs
Mustard seeds- 2 tsp
Asafoetida- 1 tsp
Garlic- 15 pods
Ginger- 1 inch thick piece
Green chilly -2
Salt- to taste
Date syrup- 1 tbs (optional)
(you can use sugar instead)
Gingerly oil- 1/3 cup
Hot water- 1/2 cup
Vinegar- 1/3 cup
Wash the raw dates. Spread on paper towels and remove all the moisture from the dates. Cut the dates into half and get rid of the pits. You can cut into four large pieces or smaller cubes.
Slice ginger into thin slices. Cut garlic into two and chop green chilly. Adding green chilly and ginger is optional. It enhances the flavor of the pickle.
Dry roast mustard seeds. You will hear popping sound. Allow this to cool and make it into a fine powder.
Heat gingerly oil in a pan and add the garlic, ginger and green chilly and fry till it slightly changes color to golden or till there is a nice aroma.
Switch off the flame and when the oil is still hot add the spice powders- chilly powder, asafoetida, fenugreek powder, salt, and sugar and mix well. It will bubble and the spices will get slightly roasted. Put it back to stove on low flame. Add dates slices and mix well. Add hot water and mix well. Simmer for two to three minutes till the oil separates.
Switch off the flame, check salt at this stage and finally add the vinegar. When completely cooled store in airtight jars.
Hope you will all enjoy!