Tamarind Pickle Recipe

Cooking Directions

• STEP 1.Soak tamarind in warm water for 15-20 minutes and extract the pulp.
• STEP 2.Heat oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida.
• STEP 3.Add the tamarind pulp, red chili powder, turmeric powder, and salt. Cook for 5-7 minutes.
• STEP 4.Allow the pickle to cool and transfer it to a sterilized jar. Store in a cool, dry place.
• STEP 5.Serve the tamarind pickle as a condiment with rice, bread, or as a side dish.

Cooking Tips

• Adjust the spice level according to your preference by adding more or less red chili powder.
• For a variation, you can add roasted and ground spices like cumin and coriander seeds.
• Make sure to use a clean and dry spoon every time you take out the pickle to prevent spoilage.

Storage and Serving

• Store the tamarind pickle in an airtight container in a cool, dry place.
• It can be stored for several weeks and the flavors will develop over time.
• Serve the pickle in small quantities to enhance the flavors and balance the tanginess.