Heat a pan with 2 tsp of oil. Add all the garlic. Roast them well until they turn golden brown in colour. Remove them to a plate and let it cool.
Grind half of the roasted garlic into a coarse paste. Only one stir in the blender is enough.
Add 1/2 cup water to the tamarind and make a thick tamarind extract.
Heat the same pan with 50 ml of oil. Add mustard seeds. Once all of them splutter, add a pinch of asafoetida. Add the tamarind extract, allow it to boil on a medium flame until the oil separates.
Now add the roasted garlic+roasted garlic paste to the tamarind gravy boiling in the pan. Give it a nice stir. Add the red chilli powder and required salt. Stir well.
Allow the mixture to boil in low to medium flame for the next 15 minutes while stirring in between.
Once done, turn it off and allow the pickle to cool. Transfer to a air tight jar. Serve it with curd rice and its heavenly :)
Serve it with curd rice and its heavenly!