Madhura curry, date, tamarind and pineapple chutney

Ingredients

• 3 dates, pitted and chopped
• 50 g of tamarind pulp
• 2 onions, finely chopped
• 1 finely chopped red chili pepper
• 50 g of powdered jaggery
• 1 tablespoon of finely chopped pineapple
• A pinch of salt
• 2 tablespoons of coconut oil
• 1/4 teaspoon of finely chopped ginger
• A little warm water

Soak the tamarind in a little warm water and then squeeze it to extract the juice.

Heat the coconut oil in a frying pan, add the onions and salt, and cook until they are lightly golden.

Add the ginger and chili pepper, and cook until browned. Then, pour in the tamarind juice.

Add the jaggery and dates, and brown again until the mixture thickens and separates from the frying pan.

Add the chopped pineapple and remove from the heat.