Pickle

1/4 cup vinegar

1 tsp powdered mustard seeds

2 cloves

2" cinnamon stick

2 cardamom

1/2 tsp chillie powder

1 tsp ginger garlic paste

1/2 tsp salt

1/4 cup sugar

1/4 cup dates

1/2 cup onion

1/2 cup capsicum

1/4 cup carrot

1/2 cup pineapple

Boil vinegar add powdered mustard seeds, cloves, cinnamon, cardamom, ginger garlic paste then the spices and sugar. Grind or chop the pitted dates and add. Simmer till the ingredients blend and thickens.

Remove from heat and add chopped onions, capsicum, carrot and pineapple to the mixture. When cool put into an air tight jar and leave for about 2 to 3 days in the fridge for the flavours to infuse although it can be used right away.

Stays for more than 6 months, use a dry spoon and leave in the fridge tightly closed.

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