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Eenthapazham achar
ഈന്തപ്പഴം അച്ചാർ: soft dates in a sweet, hot vinegar masala with garlic, ginger and Kashmiri chilli
Date pickle came to Kerala with the Gulf, and in Malabar and central Travancore it has become a fixture at weddings, where it sits on the leaf beside the biriyani or the sadya rice. Pitted dates are simmered briefly in a gingelly-oil masala of garlic, ginger, green chilli and Kashmiri chilli, then loosened with vinegar and a little sugar. The dates stay plump and sticky, and the sauce is sweet, sour and gently hot all at once, like a spiced chutney with more punch. Serve it with ghee rice or biriyani, with chapati and a mild kurma, or tucked into a sandwich with cucumber. The common mistake is cooking the dates for too long so they dissolve into paste; add them at the end and warm them through for only a few minutes. It is ready when the masala is glossy and thick enough to cling to each date and the oil shines at the edges. With garlic and ginger in it, the vinegar (at least 5% acidity, undiluted) keeps it sharp, but it still belongs in the fridge: it keeps up to a month. Chef's tip: use soft, semi-dry dates rather than very sticky ones; they hold their shape and soak up the vinegar better.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 16
Ingredients
For the pickle
- 10 ½ oz pitted datessoft, semi-dry; halved
- 3 tbsp gingelly (sesame) oil
- 1 tsp mustard seeds
- 10 garlic clovesthinly sliced
- 1 oz fresh gingerfinely chopped
- 3 green chilliesfinely chopped
- 1 sprig curry leavesdried well after washing
- 2 tbsp Kashmiri chilli powder
- ¼ tsp ground turmeric
- ¼ tsp gluten-free asafoetida
- ½ cup white vinegarat least 5% acidity, undiluted
- 2 tbsp sugar
- 1 tsp salt
- ¼ cup waterboiled and cooled
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Method
0/8 doneStep 1: Prepare the jar: wash jar and lid in hot soapy water, rinse well, then stand the jar upside down in a 250°F oven for 10 minutes (or boil jar and lid for 10 minutes and let them dry upside down). Let it cool completely; jar, lid, bowls and spoons must be bone dry, because a single drop of water is the usual reason a pickle goes mouldy.
Step 2: Check each of the 10 ½ oz pitted dates for stones and stalk ends and halve them. If they are very dry, soak in the 2 tbsp water for 10 minutes and keep the water.
10 minStep 3: Heat 3 tbsp gingelly (sesame) oil in a heavy pan over a medium heat. Add 1 tsp mustard seeds; when it crackles, add 10 garlic cloves, 1 oz fresh ginger, 3 green chillies and 1 sprig curry leaves and fry until the garlic is golden at the edges, about 3 minutes.
4 minStep 4: Lower the heat and stir in 2 tbsp Kashmiri chilli powder, ¼ tsp ground turmeric, ¼ tsp gluten-free asafoetida and ¼ tsp fenugreek powder, roasted for 30 seconds, until the oil turns red. Do not let them burn.
1 minStep 5: Pour in ½ cup white vinegar, the remaining 2 tbsp water (and any soaking water), 2 tbsp sugar and 1 tsp salt. Simmer on a medium-low heat for 4–5 minutes until the sugar dissolves and the sharp smell softens.
5 minStep 6: Add the dates and stir gently on a low heat for 3–4 minutes, until they are glossy and the masala thickens and clings to them.
4 minStep 7: Cool completely, then spoon into the dry jar. Rest a day in the fridge before serving.
Step 8: Keep in the fridge for up to 1 month with a clean dry spoon. Throw it away if mould appears, it fizzes, the lid bulges or it smells off.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 1 g
- Carbs
- 18 g
- Fat
- 3 g
- Fibre
- 2 g
Nutrition values are estimates.
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Good to know
- How long does eenthapazham achar take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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