First heat a heavy bottom pan on medium heat
Dry roast all whole spices till aroma comes out
Let it cool down naturally
Now with help of grinder make fine powder then cool it down
Take a another heavy bottom large pot or kadhai and heat on high flame
Add jeggery and 1 cup of water in pot n start boiling, Stir several times while cooking
We have to boil it till sirup consistency starts thicken.
Stir syrup continuously to save from burnings
Add salt, chilly powder, all spices powder and oil n stir properly so that all spices will mix together, Cook for 5 minutes
Switch off gas stove
Now add tamarind in this syrup and mix well, Cool it down naturally
Keep this pickle in full sunlight for atleast 2 days, Stir it for 2 - 3 times while it's kept in sunlight
Put pickle in clean and dry glass jar
It can be serve with any meal as rice, chapati,paratha and pooris
This pickle lasts more than one year.
