Fresh dates as shown in picture- 30 Nos.
Lemon small- 10 Nos
Garlic- 1 big full.
Ginger- 1 inch big piece
Chili powder- 3 and 1/2 table spoon
Turmeric powder- 1/2 tea spoon
Fenugreek powder- 1/2 tea spoon
Vinegar- 3 table spoon
Gingerly Oil- 3-4 table spoon
Remove seed from dates and slice one date in long direction to 4 pieces. Marinate the dates with salt and keep aside for 4 hours.
Steam lemon in a vessel for 3 minutes. Make sure that lemon didn't get broken. Take it out of vessel, keep for cooling and then clean the surface of lemon with a white cotton cloth. Cut this cleaned lemon into 6 pieces and keep it aside.
Heat oil in a pan splutter mustard seeds. Add chopped ginger and sliced garlic to it and saute well. Lower the flame to the least and then add turmeric, chili and fenugreek powder to it and mix well. Add salt for taste.
Add vinegar to this masala and mix well. Add dates and lemon to this masala and mix all together.
Switch off the flame and keep it aside for cooling. Pickle is ready now. Transfer the pickle to a dry container, close lip properly and keep for one week before using.