Lime and Date Pickle/ Easy and Tasty Sweet and Sour Pickle For Biriyani/ Eenthapazham naranga achar recipe

Pickles/achar are indispensable to an Indian dining table. A South Asian pickle also known as achar. Every state in India has varieties of pickles with different vegetables, fruits, meat, seafood etc.that spice up their daily meals and taste buds with a spicy and tangy hit of flavors.
The most popular of the pickles of Kerala are made of mangoes such as tender mango pickles, dry mango pickles, cut mango pickles, etc.

I am a big fan of pickles and I have grown up eating delicious and authentic Indian pickles made by my grandmother as well as my mother. I am already shared a few of my nostalgia HERE with a wonderful Kaduku Manga Pickle recipe 🙂 Also you can find my delicious dry Mango Pickle recipe HERE.

Lime/lemon pickle also an integral part of Indian/Kerala cuisine. Normally they prepare lemon/lime pickle alone with wild big lemon (curry naranga)or small yellow lime (cheru naranga). According to Ayurveda, Sour excites the salivary glands, the taste buds, and the stomach and in Ayurvedic cuisine, lemon/lime pickle is a home remedy for stomach disorders. Dates help in increasing immunity and blood. Here I am sharing with you a sweet and sour lime and Date Pickle (Eenthapazham naranga achar) recipe. It’s really a tangy, sweet, fiery and flavourful pickle, the sweetness of dates help to balance the overall bitterness of the lime and I believe it is a perfect combination with biriyani as well as Kerala sadya meal (variety of traditional vegetarian dishes usually served on a banana leaf).

Lime and Date Pickle after 2 weeks
Recipe Type:
Indian Spicy Side Dish
Cooking and Preparation Time :
45 Minutes to 1 Hour
Serve to :
10 to 15 pax

Ingredients to Sweet and Sour Lime Dates Pickle ( To Saute and Preserve lime)

  • Lime/Lemon(medium size)
  • 10 Numbers
  • Gingelly Oil/Nallenna
  • 2 tablespoon
  • salt
  • to taste
  • sugar
  • 1.5 teaspoon

Ingredients to Sweet and Sour Lime Dates Pickle ( to make pickle)

  • Gingelly oil (Nallenna)
  • 3 Tablespoon
  • Mustard seeds
  • 1 Teaspoon
  • Ginger
  • 1 Tablespoon(thinly sliced)
  • Garlic
  • 10 cloves(thinly sliced)
  • Dry red chilies
  • 3 (cut into small)
  • Green chilies
  • 3 (slit into two)
  • Curry Leaves
  • Spring
  • Seedless Dates
  • 18 (finely chopped)
  • Chilly Powder
  • 2-3 Tablespoon(Adjust)
  • Turmeric Powder
  • 1/2 Teaspoon
  • Fenugreek powder
  • 1/4 Teaspoon
  • Asafetida(Hing/Kaayam)Powder
  • 1/2 Teaspoon
  • sugar/jaggery powder
  • 1 Teaspoon
  • Vinegar
  • 3 Tablespoon
  • Hot Water
  • 1/4 Cup
  • Salt
  • to taste

Lime and Date Pickle/ Easy and Tasty Sweet and Sour Pickle For Biriyani/ Eenthapazham naranga achar recipe with step by step method pictures.

1. Choose good quality ripe yellow limes/lemons with thin skin, wash them in clean water and pat dry with a kitchen towel.

2. Heat 3 tablespoon Gingelly oil in an iron pan, saute lime until the color changes. It takes about 5 – 10 minutes. Cook until its skin becomes soft. (Instead, you can steam the lemons for 5– 10 minutes until they turn soft). Keep aside to cool completely.

3. Cut each lime into 8 pieces.

4. Add salt to taste.

5. Add 1.5 teaspoon sugar.

6. Mix well.

7. Transfer them in an air-tight glass container and keep for 2 days or minimum of 2-4 hours.

8. Measure and arrange ingredients for lime date pickle.

9. Heat 2 tablespoons gingelly oil in an iron pan. Pop mustard, add ginger, garlic, red chili, green chili, and curry leaves.

10. Once golden brown, add dates pieces. saute and cook until soft.

11. Reduce flame, add chilli powder, turmeric powder, hing/asafetida (kaayampodi), fenugreek powder and 1 teaspoon sugar or jaggery powder.

12. Mix well.

11. Add vinegar and hot water, boil 1 to 2 minutes.

12. Add lemon pieces. mix well.

13. Taste the pickle and add salt if needed. mix well and turn off the heat.

14. Keep aside for cool completely.

16. Once cool, transfer them into an air-tight glass container.

Lime and Date Pickle after 2 weeks

17. you can serve it after 2-3 days.

18. It tastes best after 2-4 weeks. Serve with plain rice, porridge, Biriyani etc..

Lime and Date Pickle with Chicken Dum Biriyani (Biriyani Recipe HERE)

Notes and Tips

1. If you are planning to keep the pickle for a long time, Heat 1 tablespoon gingelly oil in a small pan. cool it completely. Pour it on top of the pickle jar, close the jar, keep and store.
2. Also for long preservation, you can keep refrigerating the pickle.
3. It is important to use a clean dry spoon while serving pickles. The presence of water may spoil the pickle.

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