Tamarind pickle, also known as Tetuler Achar or Imli ka Achar, is made from tamarind, dry red chilies, sugar, mustard oil and a variety of aromatic seeds and spices. Explore the steps to make tamarind pickle at home through my recipe.
KEY TAKEAWAYS
- Tamarind pickle is a delightful and traditional condiment that enhances the overall dining experience.
- Store the pickle in an airtight container in a cool, dark place. While refrigerating is not mandatory but is good if you live in a humid climate to retain its freshness.
- Serve the pickle with various rice dishes, different Indian breads, curries, gravies, snacks, South Indian dishes, and pakoras.
- Tamarind pickle offers a unique, rich, spicy, and tangy taste.
- Other similar pickles are Chili Pickle (Mirch ka Achar), Mango Pickle (Aam ka Achar), Radish Pickle (Mooli ka Pickle), Carrot Pickle (Gajar ka Achar), Lime Pickle (Limboo ka Achar), and Garlic Pickle (Lehsun ka Achar).
The Ingredients:
- 1 kg tamarind
- 10 pieces dry red chilies
- 1 tbsp + 1 tsp panch foron
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 cup mustard oil
- 3 cups sugar
- 1 tsp salt
- 1 tsp rock salt
- ½ cup vinegar
I found this pickle recipe in a local women’s magazine I picked up at the beauty parlor. The ingredients were familiar, and the story beside it felt relatable. I tore the page (with permission, of course!) and tried it that night. My husband said it tasted like a cozy story, and my sons were curious about where I got it from.
Now, it is a special condiment that we usually have with special dishes. That quiet moment reminded me that some of the most heartwarming recipes come while waiting with curlers in your hair, between conversations and cups of tea, surrounded by stories of women like us.
How to Make Tamarind Pickle? (Step by Step Guide with Images)
Step 1: Take 1 kg of tamarind and soak it in 2 cups of water within a mixing bowl.
Step 2: Squeeze the tamarind to extract the pulp, separating the seeds from the pulp. Allow it to sit for 10 to 20 mins.
Step 3: In a frying pan, sauté 10 pieces of dry red chilies. Remove them when done, grind, and set aside.
Step 4: In the same pan, dry roast 1 tbsp Panch Foron, 1 tbsp coriander seeds, and 1 tbsp fennel seeds. Sauté on medium to low heat, grind, and keep aside.
(Pro tip: You can make the pickle with only Panch Foron if desired.)
Step 5: Heat 1 cup of mustard oil in a wok. Add 1 tsp Panch Foron and stir until it emits a pleasant aroma.
Step 6: Once it starts emitting a nice aroma, add the tamarind pulp. Cook for 5 to 7 mins until the moisture within the tamarind pulp evaporates.
Step 7: Add 1 cup of sugar and cook for some time.
(Pro tip: Adjust the sugar amount based on personal taste preferences.)
Step 8: Add the 2nd cup of sugar and cook for some time.
Step 9: Add the 3rd cup of sugar in stages, enhancing the color of the pickle.
(Pro tip: You can use jaggery instead of sugar, but note that it reduces the shelf life.)
Step 10: Add the roasted and ground dry red chili powder, panch foron spice mix, 1 tsp salt, and 1 tsp rock salt. Mix thoroughly.
(Pro tip: Adjust chili and salt amounts to taste.)
Step 11: Incorporate ½ cup of vinegar to ensure the pickle’s longer shelf life. Cook for 5 mins over medium to low flame.
Step 12: The tamarind pickle is ready. Allow it to cool for some time.
Step 13: Store the tamarind pickle in a sun-dried jar, ensuring it receives occasional sunlight.
Recipe Card
Tamarind Pickle | Tetuler Achar or Imli ka Achar
Ingredients
- 1 kg tamarind
- 10 pieces dry red chilies
- 1 tbsp + 1 tsp panch foron
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 cup mustard oil
- 3 cups sugar
- 1 tsp salt
- 1 tsp rock salt
- ½ cup vinegar
Instructions
- Take 1 kg of tamarind and soak it in 2 cups of water within a mixing bowl.
- Squeeze the tamarind to extract the pulp, separating the seeds from the pulp. Allow it to sit for 10 to 20 mins.
- In a frying pan, sauté 10 pieces of dry red chilies. Remove them when done, grind, and set aside.
- In the same pan, dry roast 1 tbsp Panch Foron, 1 tbsp coriander seeds, and 1 tbsp fennel seeds. Sauté on medium to low heat, grind, and keep aside. (Pro tip: You can make the pickle with only Panch Foron if desired.)
- Heat 1 cup of mustard oil in a wok. Add 1 tsp Panch Foron and stir until it emits a pleasant aroma.
- Once it starts emitting a nice aroma, add the tamarind pulp. Cook for 5 to 7 mins until the moisture within the tamarind pulp evaporates.
- Add 1 cup of sugar and cook for some time. (Pro tip: Adjust the sugar amount based on personal taste preferences.)
- Add the 2nd cup of sugar and cook for some time.
- Add the 3rd cup of sugar in stages, enhancing the color of the pickle. (Pro tip: You can use jaggery instead of sugar, but note that it reduces the shelf life.)
- Add the roasted and ground dry red chili powder, panch foron spice mix, 1 tsp salt, and 1 tsp rock salt. Mix thoroughly. (Pro tip: Adjust chili and salt amounts to taste.)
- Incorporate ½ cup of vinegar to ensure the pickle's longer shelf life. Cook for 5 mins over medium to low flame.
- The tamarind pickle is ready. Allow it to cool for some time.
- Store the tamarind pickle in a sun-dried jar, ensuring it receives occasional sunlight.
