Deseed and roughly chop dates and keep it aside
Heat oil in a pan
Splutter mustard seeds, curry leaves and hing
Add ginger paste, garlic paste and green chillies. saute until raw aroma disappear
Add spices and saute for 2 minutes.Add dates and saute until it softens
Add salt and sugar. Mix well. saute for 1-2 minutes
Now add vinegar and mix until pickle comes together. Switch off
Allow to cool. Serve with papad and Biryani or with parottas
Store in sterile airtight container if any leftover
