MALAY PICKLE

INGREDIENTS

Dates washed and seeded 500 grams (yield)

Garlic chopped 100 grams

Ginger chopped 50 grams

Chili powder 02 tablespoons

Jaggery grated 200 grams

Sugar 200 grams

Vinegar 01and a ½ tea cups

Mustard seeds ground 01 tablespoon (use dry grinding attachment)

Salt to taste

METHOD

Boil the dates with the vinegar for 05 minutes till soft and leave aside to cool. Later blend with the combination of garlic, ginger and ground mustard to a smooth paste. Put this into a pan with rest of the ingredients and cook for ten minutes stirring continuously taking caring as the spluttering sauce can burn, the sauce may look pale but do not add any MORE chili powder, the required colour would be obtained once the pickled sauce is cold. When completely cool put into clean glass jars and keep in the refrigerator, this sauce has a shelf life of twelve (12) months in the refrigerator. Half an hour before serving combine the required amount of the pickled sauce with capsicum, red onion, lime pickle, quartered dates and salted mango. ALWAYS USE A CLEAN DRY SPOON WHEN USING THE SAUCE.