Name: Tamarind Pickle recipe by Shri Kripa at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: Tamarind- 100 grams; Dried red chillies – 200 grams (Byadagi variety); Jaggery – 250 grams; Salt – 8 to 10 teaspoons; Water – 3 to 4 cups; Fenugreek /methi seeds – 1 tea spoon; Cumin – 2 tea spoon; Gingelly oil – 1 to 2 table spoon.; Mustard – 1 tea spoon; Garlic – 5 to 6 cloves (crushed); Curry leaves – 1 spring

ABOUT Tamarind Pickle RECIPE

Tamarind has a very important place in the Indian kitchen and it has loads of health benefits as well as it is a treasure of anti-oxidants and dietary fibres. Indians love its tangy and sweetish taste and enjoy this in chutney, relish, digestive candies, pickles and more.From childhood, I used to enjoy tamarind pickle and never knew about the recipe. Thanks to my brother-in-law who sourced the recipe and made it possible for me to enjoy this relish after so many years. This is a family recipe of one of our friends from Mangalore and specialty of the local Jain community form coastal region.

Ingredients Serving: 10

Tamarind- 100 grams
Dried red chillies – 200 grams (Byadagi variety)
Jaggery – 250 grams
Salt – 8 to 10 teaspoons
Water – 3 to 4 cups
Fenugreek /methi seeds – 1 tea spoon
Cumin – 2 tea spoon
Gingelly oil – 1 to 2 table spoon.
Mustard – 1 tea spoon
Garlic – 5 to 6 cloves (crushed)
Curry leaves – 1 spring

Instructions

Soak tamarind and grated jaggery in water for some time.
When it becomes soft, nicely squeeze out and sieve the liquid. Discard all the roughage and fibers.
Dry roast Fenugreek and cumin. Roast red chilies by putting very little oil.
Powder all the roasted items by using dry mixer jar. Now keep one thick bottomed vessel on the gas stove, put oil and do seasoning.
When oil is hot, splutter mustard seeds, then add crushed garlic and curry leaves. Pour tamarind and jaggery concentrate, salt, ground masala powder and boil.
After boiling it for some time, upper layer of the mixture will look glossy and it is the sign for its doneness. Switch off the gas, cool this mixture completely and store it in dry glass bottles and keep outside for two days to set and afterwards keep it in the fridge.
It will stay up to one year if you store it in the fridge.

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