How to make sweet and sour Tamarind pickle at home? Easy Tamarind pickle recipe.

How are you friends? Welcome everyone.  Today I will tell you the process of making tamarind pickle very easily.

 Didn't your tongue water when you heard the name of tamarind?  If it comes, make the tempting tamarind pickle at home as easily as possible without delay.

 Main Ingredients:

• 200 grams of ripe tamarind,
• 10 grams of chopped garlic,
• 2 dried peppers,
• 1/2 teaspoon of powdered pepper,
• 1 teaspoon of five spices,
• 1/2 teaspoon of coriander seeds,
• Cumin seeds and 1/2 teaspoon of powder,
• 1 tablespoon of vinegar,
• 2-3 tablespoons of mustard oil,
• 2 bay leaves,
• Like the amount of molasses,
• Salt to taste

 Method:

 When all the necessary ingredients are noted, wash the ripe tamarinds well and then soak them in 500 ml of water for about 1 hour.  Heat mustard oil in a pan over medium heat, add bay leaves and dried chillies, stir for a few seconds, then add coriander seeds.  And add chopped garlic with cumin seeds.

 If you don't like coriander seeds while eating a little shallow frying, grind it in the middle and add five fried fodders.  Be careful for a few seconds, so that none of the spices burn, especially the five forks will taste like sugarcane for others.

 The beautiful aroma will begin to come out of the spice.  Now mix the soaked tamarind with water well.

 Water may come on the tongue.  Ha ha!  It is difficult to find such a person without hearing the word pickle!  Even the boys like to eat pickles and if it is tamarind pickle then no more words!  We also eat pickles as a change of taste.

 Now add molasses and cook on low heat for 2-3 minutes, stirring constantly while cooking otherwise it may burn down.

 If the tamarind is very sour, add more molasses. Please do not add sugar, otherwise the pickle will not taste good.

 Now add 1 teaspoon chilli flakes and add fried cumin and mix again, add necessary salt.  When the properly mixed tamarind pickle is almost cooked, it can be preserved by adding vinegar to it.

 When you see that the pickle is no longer attached to the pan and has thickened, it means that our pickle is ready.  Turn off the oven.

 Cool it when cooked, then store in a clean glass container.  If you open the lid for a while and keep the pickle in the sunlight then this pickle will stay good for a few months, but do not use your hands directly on the container.

 Also the spoon you use should be clean.  Otherwise, there will be fungus in the pickle and the pickle will rot.

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