TAMARIND PICKLE RECIPE

 Tamarind Pickle 

Fixings:

• Tamarind-100 grams
• Dried red chilies – 200 grams (Byadagi assortment)
• Jaggery – 250 grams
• Salt – 8 to 10 Teaspoons
• Water – 3 to 4 cups (0.95 l)
• Fenugreek seeds – 1 Tea spoon
• Cumin – 2 Tea spoons
• Gingerly Oil – 1 to 2 table spoons
• Mustard – 1 tea spoon
• Garlic – 5 to 6 cloves (squashed)
• Curry Leaves – 1 spring

Guidelines:

• Drench tamarind, and ground jaggery in water quite for a while.
• At the point, when it turns out to be delicate, pleasantly press out and strainer the fluid.
• Dispose of all the roughage and strands.
• Dry dish Fenugreek and cumin. Broil red chilies by putting next to no oil.
• Powder all the cooked things by utilizing dry blender container.
• Presently keep one thick bottomed vessel on the gas oven, put oil and go preparing.
• At the point, when oil is hot, splutter mustard seeds, at that point include squashed garlic, and curry leaves.
• Pour tamarind and jaggery concentrate, salt, ground masala powder and bubble.
• In the wake of bubbling it quite for a while, upper layer of the blend will look shiny and it is sign for its oneness.
• Switch off the gas, cool this blend totally and store it in dry glass containers, and keep outside for two days to set, and a short time later keep it in the refrigerator.
• It will keep awake to one year on the off chance that you stored it in the cooler.

At last, we see this video to know more about this recipe: