Take the khajur (dates) and remove their seeds.
250 gm Dates (Khajur)
Add salt, kala namak (rock salt), red chilli powder, haldi (turmeric powder) and heeng (asafoetida).
2 Teaspoon Salt, 1/3 Teaspoon Rock Salt (Kala Namak), 1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1 Pinch Heeng (Asafoetida)
Also add sugar, cumin seeds, ajwain (carom seeds), black pepper powder and elaichi (freshly ground).
3 Tablespoon Sugar, 1 Teaspoon Cumin Seeds (Jeera), 1 Teaspoon Ajwain (Carom Seeds), 1 Teaspoon Black Pepper Powder (Kali Mirch), 3 Cloves Green Cardamom (Hari Elaichi)
Also add the lemon juice to the mixture.
150 ml Lemon Juice (7-8 Lemons)
Mix all the ingredients well.
Transfer to a glass bottle. Store it at room temperature for 4-5 days and let the pickle marinate in the spices. Toss & stir it occasionally, around once a day. khajur ka achar is ready.