You will need...
Stoned Dates - 200 gm
Vinegar - 2-3 tbsp
Green chillies - 5-6 chopped
Curry leaves - few
Melted jaggery - 50 gm
Soak dates in water until soft. Grind to a smooth paste. In a pan add oil, splutter mustard seeds. Saute chillies and curry leaves. Add ground dates and cook till oil seperates. Add jaggery, salt and vinegar. Serve with biriyani.
-Can store in an airtight container and refrigerate. Finish within one week or freeze on the day it is made for later use.
-Adjust the sweetness and sourness to suit your taste by adding more of jaggery or vinegar.
-I used distilled malt vinegar. Use coconut vinegar if available.