JUJUBE SWEET & SPICY PICKLE ( ELANTHAI PAZHAM )

1 cup ripe jujubes cut ( may add whole one )

2-3 pinch of fenugreek powder

A:

¼ cup Indian gingerly oil

½ tsp mustard seeds

1 pinch of fennel seeds

1 clove

Curry leaves

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

METHOD:

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 2^nd day

Remainder can keep in fridge, will last for some time.