Dates – Garlic Pickle

1. Heat ½ cup oil in a pan, fry chopped dates for 3-4 minutes on low-medium heat. Transfer to a bowl and set aside.
2. In the same pan, add in the chopped garlic, ginger, green chillies and curry leaves. Add more oil, if required.
3. Fry until slightly brown. Transfer to a bowl and set aside.
4. In the same pan, heat the remaining oil; Splutter mustard seeds.
5. Then lower the heat, add in the turmeric powder, chilly powder and fry for few seconds on low heat.
6. Now add in the asafoetida powder, fenugreek powder and fry for 2-4 seconds on low heat.
7. Add in the sauteed garlic, ginger, green chillies, curry leaves and mix well.
8. Now add in the fried dates, white vinegar, sugar, salt and mix till everything is well combined and almost dries up.
9. Remove from heat and let it cool completely. Store it in a dry air-tight glass container, and use dry spoons to take out pickle every-time.
10. Serve after atleast 4-5 hours.

Notes:

• I used ¾ cup of white vinegar. If you would like the pickle to be moist, add more vinegar accordingly and remove from heat before the vinegar fully dries up.
• Never use water if you want to keep the pickle for long time, instead use vinegar.