Dates -100 gms (Deseeded and chopped) you can either chop it to small bits or can slit into 4 halves.
Chilli powder - 4 tspn
Salt -1tspn (or as required)
Fenugreek powder-1/2 -3/4 tspn
Asafoetida -1tspn (can add extra if required because some hing brands wont give the required smell and flavour. so adjust according to your taste)
you can also use pickle powder if available instead of adding hing and asafoetida powders seperately. Add 3-4 tspn of pickle powder if using the same.
Oil - (mustard oil or gingely oil is the best) - as required .
curry leaves - 10 leaves
Mustard seeds - few
Water -1/4 cup
Heat oil in a kadai, splutter mustard seeds, add chopped dates pieces, curry leaves, garlic and ginger pieces and saute well in oil for few seconds. Add chilli powder and salt now. Mix well. If required can add some more oil as the pickle shouldnt be too dry. Add hing+ asafoetida powder (or pickle powder), Mix again. Now add 1/4 cup water to this mix and allow it to boil and cook the dates. The dates will become a bit softer now. Once the water is dried add vinegar and allow to boil. Switch off the burner when the gravy is not too thick and not too loose. Fill in the bottles and use after 2-3 days. You can use this pickle on the same day also but it tastes much good after 2-3 days.
Those who want the pickle to be more spicier can add extra chilli powder. You can saute the required amount of chilli powder in oil and mix with the pickle later also. I like the mix of sweet and spicy taste in this pickle.