Sri Lanka Date Chutney

Pit and roughly chop the 100 gm dates, setting aside any large pits.

Mince the 3 garlic cloves and slice the 2 slc ginger thinly.

Heat a heavy-bottomed pan over medium heat and add the 1 tsp mustard seeds, 2 cardamom pods, 2 cloves, and 2 cinnamon sticks, toasting until fragrant (about 1 minute).

Add the minced garlic and sliced ginger to the pan and cook, stirring frequently, until the garlic is golden (about 2 minutes).

Pour in the 250 ml vinegar and add the 100 gm sugar, stirring until the sugar dissolves completely.

Add the chopped dates, 25 gm sultanas, 1/2 tsp chile powder, and 1/2 tsp salt to the pan and stir well to combine.

Bring the mixture to a gentle simmer and cook uncovered for 20-25 minutes, stirring occasionally, until the dates have broken down and the chutney has thickened.

Check the consistency—the chutney should be thick but not dry, with visible spices and fruit pieces throughout.

Remove from heat and allow the chutney to cool to room temperature, which will help it set further.

Transfer to sterilized jars and store in a cool, dark place until ready to serve alongside curries, rice, or flatbreads.