Tamarind Pickle

Copy Icon
Twitter Icon
Tamarind Pickle


Cooking Time

Preparation Time :20 Min

Cook Time : 10 Min

Total Time : 30 Min


Serves : 10
  • 250 gm or 1 handful raw tamarind or hunasekai

  • 8 green chillies

  • 1 tsp fenugreek seeds/methi

  • salt to taste

  • 1 tsp mustard seeds

  • 1 tsp cumin seeds

  • 1/4 asafoetida

  • 1/4 tsp tumeric powder

  • 4 tsp oil


  • Wash and dry the raw tamarind,it should not have any water
  • Break them into pieces and remove the extra fibres of tamarind
  • Take a pan dry roast the fenugreek seeds untill spluttering and keep it aside
  • In the same pan add oil then add mustard seeds and cumin seeds ,when mustard seeds starts crackle switch off the fame.And add tumeric powder and asafoetida,then it should be cool
  • Take a mixer jar add green chillies and roasted fenugreek seeds make a powder without adding water
  • Mash the raw tamarind pieces using a pestle and try to remove the seeds .
  • Now add the mashed raw tamarind pieces to mixer jar and grind it then add salt and grind it again don't add water
  • Then add the grind paste to the oil mixture
  • Mix it properly and store in a glass container for use longer time
  • If you are preparing large quantity then oil mixture can be done before the use
  • After mixture only its ready to eat but should not be touch with wet hands or water