Take 2 cups of coconut and cut it into small pieces.

Then take a wok and dry roast 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp wild celery seeds, 1 tsp nigella seeds, a small stick of cinnamon, 2 pieces of cardamom, 1 piece bay leaf, and 3 pieces of dry red chilies for 2 minutes. Grind them and set them aside.

Now, take a pan and add 3 tbsp of mustard oil. Then add 1 bay leaf, a clove, a dry red chili, and a cardamom. Sauté all the ingredients.

After sautéing for a minute, add the coconut pieces into the oil and fry the coconut for 3 to 4 minutes.

After frying for some time, add ½ cup of tamarind pulp to the coconut pieces.

Then add liquid jaggery into it.

Now add the spice mix into the mixture and mix it thoroughly.

Add ½ cup of water and let the coconut properly boil with all the ingredients.

Now add 1 tbsp of vinegar into it.

Finally, add 1 tbsp of black salt into it and mix it thoroughly.

Now, cover it and cook for some time. Let the water dry up.

After some time, turn off the gas when you see no extra water in it, and your coconut pickle is ready.