Lemon Dates Pickle

Lemon Dates Pickle is a bold, sweet-and-sour condiment that adds a delightful punch to any meal. A modern twist on traditional pickling, this recipe brings together the sharp zing of lemon and the mellow sweetness of dates, creating a pickle that’s not too fiery, not overly sweet-just perfectly balanced. It’s the kind of pickle that pairs effortlessly with today’s dishes like fried rice, biriyani, or pulav, making it a favorite in many contemporary Kerala and South Indian homes.

The preparation starts with lemons, which are cleaned thoroughly and chopped into small pieces. These are then sautéed gently in oil-just enough to soften their skin and reduce the raw bitterness. At the same time, dates (usually seedless) are sliced and added to the mix. As they cook, they begin to release their natural sweetness, slowly blending with the tartness of the lemon.

To bring the flavors together, ground spices like chilli powder, turmeric, and a pinch of roasted fenugreek are added along with salt. Some versions use a bit of vinegar to help preserve the pickle and give it a sharper note. A small amount of jaggery or sugar is added-not to make it a sweet chutney, but just enough to round off the sharp edges and bind the tangy and fruity notes.

What sets this pickle apart is its versatility. Unlike traditional, heavily spiced pickles that demand rice and curry on the side, this one holds its own with milder dishes. A spoonful of lemon dates pickle can transform a bowl of plain ghee rice, complement the spices of a chicken biriyani, or brighten up a vegetable Pilaf (Pulao). Its taste lingers-sweet at first, then sour, with a mild kick from the spices.

It’s a pickle that feels rooted in tradition but shaped for today’s palate. Whether stored in glass jars for everyday use or served during weekend feasts, lemon dates pickle is a little spoonful of surprise on your plate.

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Lemon Dates Pickle

Author: Ushadevi Cooking Method: Sauteing Cuisine: Kerala Courses: Pickles & Sauces, Vegan, Vegetarian

Difficulty: Beginner Prep Time 20 mins Cook Time 15 mins Rest Time 24 hrs Total Time 24 hrs 35 mins

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 500 gm Lemon
• 1 ¹⁄₂ cup Dates
• ¹⁄₄ cup Gingelly oil
• ¹⁄₄ cup Garlic
• 2 teaspoon Chilly powder
• 2 spring Curry leaves
• 1 ¹⁄₂ teaspoon Salt
• ³⁄₄ teaspoon Fenugreek Powder
• ¹⁄₂ teaspoon Asafoetida
• 1 teaspoon Vinegar
• ¹⁄₄ cup Jaggery

Instructions

1. Lemon Dates Pickle is famous for its sweet and sour taste. Both ingredients are healthy in their own way.
2. First, cook the lemons. You can either steam them or sauté them in sesame (gingelly) oil.
3. If you steam the lemons, keep the water aside — we’ll use it later.
4. If you sauté the lemons, wipe them clean after cooking.
5. Cut each lemon into four pieces.
6. Remove the seeds and chop the dates into small pieces.
7. Heat gingelly oil in a pan. Add garlic and sauté for a few minutes.
8. Add curry leaves and continue sautéing. Then add the chopped dates and cook for a while.
9. Add the lemon pieces and continue cooking until everything is softened.
10. Add chilli powder, salt, asafoetida powder, and fenugreek powder. Mix well.
11. Add either the lemon-steamed water you kept earlier or fresh water.
12. Using a wooden spatula, mix the ingredients thoroughly until you get a paste-like consistency.
13. Add jaggery and stir until it melts and blends well.
14. Finally, add a teaspoon of vinegar and give it one last mix.
15. Let the pickle rest for 24 hours before using.
16. Lemon Dates Pickle is ready.