Tamarind Pickle is a easy-to-make pickle. I got this recipe recently from my husband's aunt, who is a very good cook. Seeing my interest in learning recipes, she suggested me to try this pickle. I noted it down carefully on a piece of paper (like an obedient student) and tried making it few days back. She had told me the list of ingredients and procedure but not measurements. I came up with my own and guess what? It was awesome. I loved it. It had a very unique taste- it was little tangy, sweet, spicy and at the same time the roasted spices added a great flavor to it. Totally it is worth trying.
Ingredients:
Soak the tamarind in warm water for half an hour. During the soaking period, prepare the spice powder.
To make spice powder- Fry one by one mentioned under 'For Spice Powder', until all turn light brown. Allow these spices to cool and then grind them together to get a fine powder.
Now, the tamarind is soft and mash it using hand. Remove the seeds and other unwanted substances. The tamarind pulp should not be too watery.
Now take a small pot and add jaggery, along with little water (water helps in melting without burning the jaggery). Start heating it and once the jaggery melts completely, add the tamarind pulp. Mix it well. Bring it to a boil. If the mixture is too thick, add little water. Once it starts to boil, add red chill powder, spice powder, finely chopped garlic and salt. Mix it well (at this pint you can taste it and add whatever is needed like jaggery, tamarind or red chill powder). Continue boiling until it is nice and thick. Once the consistency is thick, turn off the heat. Allow it to cool. Tamarind Pickle is ready!!
Store it in a clean jar and refrigerate it. It stays good for a month. Above measurement makes approximately one cup of pickle.
Ingredients:
- Tamarind- A big lemon sized ball
- Jaggery- 1/4 cup
- Red Chilli powder- To taste
- Garlic pods, big sized- 3
- Salt- To taste
For Spice Powder:
- Coriander seeds- 2 1/2 tsp
- Cumin seeds/ Jeera- 3/4 tsp
- Fenugreek seeds/ Methi- 1/4 tsp
- Black Sesame seeds- 1 tsp
- Curry leaves- 6-7
- Oil- 1/2 tsp
Soak the tamarind in warm water for half an hour. During the soaking period, prepare the spice powder.
To make spice powder- Fry one by one mentioned under 'For Spice Powder', until all turn light brown. Allow these spices to cool and then grind them together to get a fine powder.
Now, the tamarind is soft and mash it using hand. Remove the seeds and other unwanted substances. The tamarind pulp should not be too watery.
Now take a small pot and add jaggery, along with little water (water helps in melting without burning the jaggery). Start heating it and once the jaggery melts completely, add the tamarind pulp. Mix it well. Bring it to a boil. If the mixture is too thick, add little water. Once it starts to boil, add red chill powder, spice powder, finely chopped garlic and salt. Mix it well (at this pint you can taste it and add whatever is needed like jaggery, tamarind or red chill powder). Continue boiling until it is nice and thick. Once the consistency is thick, turn off the heat. Allow it to cool. Tamarind Pickle is ready!!
Store it in a clean jar and refrigerate it. It stays good for a month. Above measurement makes approximately one cup of pickle.
oh tamarind pickle.... first time heard this recipe....
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VIRUNTHU UNNA VAANGA
Do try it Vijayalakshmi..
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