આયર્ન થી ભરપૂર બનાવી ને મહિના સચવાઈ તાજી ખારેકનું તીખું-મીઠું અથાણું | Instant Yellow Dates Pickle

આયર્ન થી ભરપૂર બનાવી ને મહિના સચવાઈ તાજી ખારેકનું તીખું-મીઠું અથાણું | Instant Yellow Dates Pickle Friends, today I’m sharing a delicious and authentic recipe for Fresh Kharek Instant Athanu (Achar)! Fresh yellow dates (Kharek) are packed with nutrition, fiber, natural sweetness, and vitamins. When combined with freshly ground aromatic spices (kuriya), tangy lemon juice, and jaggery, it transforms into an mouthwatering sweet, spicy, and tangy pickle. This instant Kharek pickle requires no sun-drying and can be prepared in under 20 minutes! Enjoy this seasonal delight with roti, paratha, thepla, or as a side dish to elevate your daily meals. #kharekachar #freshkharekpickled #instantachar #kitchenseries #gujaratisweetpickle #lilikharekathanu #yellowdatespickle #instantathanu #acharrecipe Ingredients: • 250 grams Kharek, खारेक (Remove Seeds, Cut kharek layers into small long pieces) • ¼ tsp Turmeric, हल्दी • ½ tsp Salt, नमक • 1 tbsp Rai Kuriya, राय कुरिया • 1 tbsp Methi Kuriya, मेथी कुरिया • 1 tbsp Dhana Kuriya, धाना कुरिया • ½ tsp Saunf, सौंफ • ¼ tsp Turmeric, हल्दी • ¼ tsp Hing, हिंग • ½ cup Peanut Oil, सिंगतेल • 1 tbsp Red Chilli, लाल मिर्च • ½ tsp Salt, नमक • ¼ cup Jaggery, गुड • A Lemon Juice, निम्बू • Cooled down ¼ cup hot oil (for topping) Step-by-Step Method: 1. Prep the Kharek: Wash and dry the fresh yellow dates (Kharek). Deseed them and slice into thin long pieces. Add ¼ tsp turmeric and ½ tsp salt, mix well, and set aside for 15 minutes. 2. Clean: After 15 minutes, spread the kharek pieces on a clean cotton cloth and rub gently using the cloth to remove excess moisture and surface impurities. 3. Roast & Grind Spices: In a pan over low-to-medium heat, dry roast Rai Kuriya (split mustard seeds), Methi Kuriya (split fenugreek seeds), Dhana Kuriya (split coriander seeds), and Saunf (fennel seeds). Let them cool down completely, then coarse crush in pulse mode using a mixer grinder. Transfer to a mixing bowl and mix in ¼ tsp turmeric and ¼ tsp hing. 4. Prepare Oil & Pickle Base: Heat ½ cup peanut oil in a pan until faint smoke is visible. Turn off the flame. Pour 2–3 tsp of hot oil directly into the crushed spice mixture to bloom the spices. Add 1 tbsp red chilli powder, ½ tsp salt, ¼ cup jaggery, and fresh lemon juice. Mix until well combined. 5. Mix & Finish: Add the prepped Kharek pieces into the spice mixture. Mix thoroughly. Add the remaining oil from the pan and mix well again. 6. Store: Pack the instant Kharek achar tightly into a clean, airtight glass jar. Press down well. Pour ¼ cup of heated-and-cooled peanut oil on top to cover the pickle completely. Close the lid tightly. Storage Instructions: • Room Temperature: Good for 1 week. • Refrigerator: Stays fresh up to 2 months. 𝗢𝗨𝗥 𝗢𝗧𝗛𝗘𝗥 𝗦𝗢𝗖𝗜𝗔𝗟 𝗠𝗘𝗗𝗜𝗔 𝗖𝗛𝗔𝗡𝗡𝗘𝗟 𝗬𝗼𝘂𝗧𝘂𝗯𝗲 𝗖𝗵𝗮𝗻𝗻𝗲𝗹:    / thekitchenseries   𝗙𝗮𝗰𝗲𝗯𝗼𝗼𝗸 𝗣𝗮𝗴𝗲:   / kitchenseriess   𝗜𝗻𝘀𝘁𝗮𝗴𝗿𝗮𝗺:   / thekitchenseriess   𝗣𝗶𝗻𝘁𝗲𝗿𝗲𝘀𝘁:   / thekitchenseries   𝗕𝗹𝘂𝗲𝘀𝗸𝘆 𝗦𝗼𝗰𝗶𝗮𝗹, 𝗣𝗕𝗖: https://bsky.app/profile/kitchenserie... 𝗧𝗲𝗹𝗲𝗴𝗿𝗮𝗺 𝗖𝗵𝗮𝗻𝗻𝗲𝗹 https://t.me/+D3QluTjMX04yOGY1 𝗪𝗵𝗮𝘁𝘀𝗔𝗽𝗽 𝗖𝗵𝗮𝗻𝗻𝗲𝗹 https://whatsapp.com/channel/0029Va5z...