Cut both the Plums and Dates and remove the seeds. Slice the plums thinly and chop the dates finely and keep both aside separately.
First step is to macerate the plums and for that, place the plums in a bowl, add sugar, mix with a spoon and let it rest for an hour.
After an hour, the plums would have started to leave its juice.
Add dry ginger powder, cinnamon powder, red chilli powder, tamarind extract, chopped dates, salt and mix well.
Cook for 15 mins over low flame while mashing the entire contents with the back of a spoon or wooden spatula.
The relish would have to coat the back of a spoon and also it would look shiny and the consistency would be that of a jam.
Remove the bowl from fire while the relish is still loose as it will thicken further upon cooling down to room temperature.
Store in a clean, dry bottle.
This spiced plum relish will keep well for 2 weeks when refrigerated.
Serve the relish as a dip with cheese, fruit slices, crackers, salt biscuits, veggie sticks, chaats or with bread.