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Mango Dates Pickle- Hot and Sweet Pickle Recipe- Amma’s Recipe for Yummy Pickle

This is absolutely delicious pickle as a side dish for rice verities, chapathi etc. This is a sweet and spicy pickle made from mango with dates and spices that would tickle your taste buds. This mango dates pickle is really good. If you are a pickle lover like me, you are going to love this pickle. It has a sweet, tangy and spicy taste. Mango gives a perfect tang to the sweet dates resulting in a tangy- sweet pickle. The detailed recipe with step by step cooking pictures follows.

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Healthy and digestive pickle, as well as know dates are very good for health and there are many varieties of dates cultivated. They are good source of dietary fiber, iron, potassium, calcium, vitamin A and many more. So it is advised to include few dates in your daily diet. I always love to make different types of pickles which I inherited from my Amma and grandma. My grand mother used to make a very delicious pickle using lemon, mango, gooseberry, mixed vegetables etc.

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Tips- This pickle can be store in a air tight container and keep it for more than 6 months. No water is recommends for this recipe, for water content I have used sesame oil and vinegar. Using plenty of ginger, garlic and green chilies enhance the taste and spiciness of the dish. U can add more or reduce according to your spice level. When it cool only store in a air tight glass jars. Use only dry spoon for serving the pickle.

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How to Make Mango Dates Pickle- Hot and Sweet Pickle Recipe- Amma’s Recipe for Yummy Pickle

Wash and wipe mangoes well, chop it and spread on a cloth till they dry completely. Remove the seeds from dates and chop into pieces and set aside. 

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Marinade mango and dates along with salt, turmeric powder, fenugreek powder and asafoetida/ hing powder. Set it aside for 30 minutes. 

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Slice garlic, ginger and chop green chilies and set it ready for later use.

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In a blender coarsely grind mustard seeds and set aside.

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Heat a deep bottom frying pan with half of the oil and saute crushed mustard for couple of minutes in medium flame. 

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Add ginger, garlic and green chilies. Saute until raw smell diminishes and green chilies should change its color. 

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Keep the flame on low and add kashmiri chilly powder, red chilly powder. Saute until raw smell goes on. Adjust salt and add remaining oil.

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Add vinegar and let it boil in low flame, off the flame.

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Add marinated mango and dates, combine well. Once cooled down, bottled in a air tight glass jar.

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Ready to bottled. Best after 2 days.

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                                          READY TO SERVE

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