The very mention of hot and spicy food gets me drooling. Yup, I agree, tangy, sour, spicy things have always been my weakness.
Chaat, tamarinds, pickles, chutneys, sauces; if they get your tongue click. That's my type.
So, I was on the hunt for similar recipes on the net and decided to make this!
Khajoori Achaar (coined this name myself)
Makes about 200 gms of pickle which goes well with, well whatever you like it with! I prefer just picking and licking it away to glory.
Ingredients:
Seedless dates - 1 cup
Ginger & Garlic shredded - 1 teaspoon full each
Green Chillies- finely chopped - 1 teaspoon
Vinegar - 1 teaspoon
For seasoning
Curry leaves - for tempering
Asafoetida / Hing - 1/2 teaspoon
Salt, Red Chili , Turmeric powder - 1 fat pinch each
Sugar - 1 teaspoon
Oil - 1/4 cup
Procedure:
1. Heat the oil in the pan. Keep the flame very low through out.
2. Temper Curry Leaves, Green Chilies, Ginger and Garlic and saute mildly.
3. Add the dates. Cover with lid and let them become soft. Add Salt, Chili powder, Turmeric, Sugar, Hing and mix well. Switch off the flame and take the pan off the stove.
4. Add vinegar to this mix. If you like it to get more soft and saucy, add some water to this mix. But then you're reducing the life of your pickle by doing so.
5. Store in a dry bottle and refrigerate to avoid any spoilage. :)
Tada! Droolicious!
Chaat, tamarinds, pickles, chutneys, sauces; if they get your tongue click. That's my type.
So, I was on the hunt for similar recipes on the net and decided to make this!
Khajoori Achaar (coined this name myself)
Makes about 200 gms of pickle which goes well with, well whatever you like it with! I prefer just picking and licking it away to glory.
Ingredients:
Seedless dates - 1 cup
Ginger & Garlic shredded - 1 teaspoon full each
Green Chillies- finely chopped - 1 teaspoon
For seasoning
Curry leaves - for tempering
Asafoetida / Hing - 1/2 teaspoon
Salt, Red Chili , Turmeric powder - 1 fat pinch each
Sugar - 1 teaspoon
Oil - 1/4 cup
Procedure:
1. Heat the oil in the pan. Keep the flame very low through out.
2. Temper Curry Leaves, Green Chilies, Ginger and Garlic and saute mildly.
3. Add the dates. Cover with lid and let them become soft. Add Salt, Chili powder, Turmeric, Sugar, Hing and mix well. Switch off the flame and take the pan off the stove.
4. Add vinegar to this mix. If you like it to get more soft and saucy, add some water to this mix. But then you're reducing the life of your pickle by doing so.
5. Store in a dry bottle and refrigerate to avoid any spoilage. :)
Tada! Droolicious!
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