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.