Food

Tamarind Pickle:

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 speciality of the local Jain community form coastal region.

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

Method:

  • 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 fibres.
  • Dry roast methi and cumin.
  • Roast red chillies 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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About the author

Shri Kripa

Shri Kripa

Born and brought up in Puttur, settled in Bangalore. She is a foodie and love various kinds of cuisines. Always loves to experiment in the kitchen. But still she says, she prefers south Indian food and even a simple meal like Rice-Rasam-Pappad can make her day.

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