Soak tamarind in warm water for half an hour.
Dry roast the whole red chilly,cumin seeds and fenugreek seeds
Once cooled to make a coarse powder.
Heat mustard oil in a pan.
Add jaggery in slow flame,when jaggery melt add tamarind and cook in a slow flame.
Add roasted powder and black salt in the tamarind pickle.
Cook for ten mins,when it gets thick turn off the flame
Add vinegar and mix well.
Store in air tight container
