Pineapple and Date Pickle

Ingredients 20 pitted dates halved 1 1⁄2 tsp black mustard seeds 4 tbsp plus ½ tsp. white vinegar, divided 2 tsp light brown sugar 2 tsp finely grated jaggery 1-1 1⁄2 tsp medium or hot chili powder 4 shallots, peeled and coarsely chopped 2 capsicum peppers, sliced 2 1-inch pieces flat cinnamon bark

a few slices of pineapple chopped

hand full of raisins Salt

Method In the bowl of a small food processor or electric grinder, combine 10 dates, the mustard seeds, and ½ teaspoon white vinegar. Process into a thick paste. Transfer the date mixture to a bowl. Add the remaining dates and vinegar, sugar, jaggery, chili powder, lime pickle, shallots, peppers, pineapple, raisin and cinnamon; stir well to combine. Taste and adjust the salt as desired.

Cover the bowl with plastic wrap and refrigerate for at least 1 day before serving. Then put into sterilized jars.