1 cup ripe jujubes cut ( may add whole one )
2-3 pinch of fenugreek powder
¼ cup Indian gingerly oil
½ tsp mustard seeds
1 pinch of fennel seeds
1 tbsp chill powder ( more or less )
½ cup palm sugar / jaggery ( more or less )
Vinegar to taste ( optional )
Salt to taste
¼ cup water
Heat up oil add mustard seeds,
fennel seeds, clove & curry leaves.
Once mustard seeds start to
pop up, reduce the fire add
in chili powder & stir.
Add in water, palm sugar, vinegar & salt.
Once the sauce start to boil add in
jujubes,cook until thick.
Remove from fire add fenugreek powder & mix well.
Once cool transfer to dry container or jar.
Jujube pickle will taste good for 2nd day
Remainder can keep in fridge, will last for some time.