Ingredients:

• 1 – ripe Pineapple
• 1/2 cup – chopped Dates
• 2 tbsp – Tamarind pulp
• 1/2 cup – Sugar or Jaggery
• 1 tsp – Turmeric powder
• 1 tsp – chilli powder
• salt to taste
• few – Curry leaves
• 1 tbsp – oil
• 3 – broken Red Chilli
• 1/2 tsp – Fenugreek seeds
• 1/2 tsp – aniseeds
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – nigella (onion seeds)
• 1/2 cup – finely chopped coriander leaves.

Method:

1. Clean and chop the pineapple.
2. De-seed the dates and chop them into pieces.
3. Extract tamarind pulp.
4. Heat a heavy bottom vessel, add oil. Then add mustard seeds, fenugreek seed, aniseeds, onion seeds, broken red chillies and curry leaves. Saute.
5. Add the chopped pineapple and dates along with salt, turmeric, chilli powder.
6. Cover and cook on a low fire till the pineapple is tender.
7. Add the tamarind pulp and jaggery. |Cook for 5 more mins.
8. Store in sterilized bottles.

Recipe courtesy of Sabita Mishra