Ingredients:

• 250 g – Tamarind
• 200 g – seedless Dates
• 200 g – Green chillies
• 150 g – Garlic
• 150 g – Ginger
• 2.5 cups – Vinegar
• 2 tbsp – Cumin seeds
• 175 g – Sugar
• 1 tbsp – Turmeric powder
• salt to taste
• 3 cups – oil

Method:

1. Soak tamarind in vinegar.
2. Mash it well and extract the juice. Discard residue.
3. Grind dates, garlic, ginger, chillies and cumin seeds to a smooth paste.
4. Heat oil and fry the paste. Add tamarind juice, sugar, turmeric powder and salt.
5. Stir well and cook till it turns thick and the oil separates.
6. As the pickle cooks, it will bubble and pop. Use a panguard to protect your hands from developing blisters.