Before you start assembling the ingredients, soak the tamarind in some warm water. Soak the jaggery in another cup of warm water.

Heat the pan. Add oil. Once the oil start smoking, reduce heat and add the green chillies and ginger, followed by the onions.

Once onions turn soft, add the chilli powder, coriander powder, salt and curry leaves.

In about a minute, add the dates, and continue to saute. The onions should not brown, and should remain soft.

Now, add the water in which the tamarind was soaked in. Let it cook in medium flame. Add more water to the tamarind, and continue to add the water to the cooking dates mixture, till all the pulp of the tamarind has been extracted. Keep stirring occasionally.

Add salt.

By now, the jaggery would have dissolved in the water. When the water content in the cooking mixture has reduce to one fourth, add this jaggery water to the mixture. Continue to cook on low flame till a jam like consistency is reached. Turn off gas. If using honey, this is the time to add it.

Finger licking yummy dates pickle is ready. Greatest accompaniment to biriyani/pulao, or as a side to dosa/chapathi or as a sandwich spread. The tanginess of the tamarind, the natural sweetness of the dates and the spice from the chilies and ginger together constitute the killer combo!