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Tamarind Pickle

Tamarind Pickle

Cooking Time

Preparation Time : 20

Cook Time : 10

Total Time : 30


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


  • 01

    Wash and dry the raw tamarind,it should not have any water

  • 02

    Break them into pieces and remove the extra fibres of tamarind

  • 03

    Take a pan dry roast the fenugreek seeds untill spluttering and keep it aside

  • 04

    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

  • 05

    Take a mixer jar add green chillies and roasted fenugreek seeds make a powder without adding water

  • 06

    Mash the raw tamarind pieces using a pestle and try to remove the seeds .

  • 07

    Now add the mashed raw tamarind pieces to mixer jar and grind it then add salt and grind it again don't add water

  • 08

    Then add the grind paste to the oil mixture

  • 09

    Mix it properly and store in a glass container for use longer time

  • 10

    If you are preparing large quantity then oil mixture can be done before the use

  • 11

    After mixture only its ready to eat but should not be touch with wet hands or water



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