Spicy Tamarind Pickle
- 🍈 1 cup tamarind pulp
- 💧 1/2 cup warm water
- 🧂 1 teaspoon salt
- 🌶️ 1 teaspoon red chili powder
- 🧂 1/2 teaspoon ground cumin
- 🧂 1/2 teaspoon ground mustard seeds
- 🧂 1/4 teaspoon asafoetida (hing)
- 🫒 2 tablespoons vegetable oil
- 🌶️ 1 teaspoon mustard seeds
- 🌶️ 1 teaspoon fenugreek seeds
- 🌶️ 2 dried red chilies
- 🍃 Fresh curry leaves
A tangy and spicy condiment made from tamarind pulp, perfect for enhancing the flavor of various dishes.
Ingredients
🍈 1 cup tamarind pulp
💧 1/2 cup warm water
🧂 1 teaspoon salt
🌶️ 1 teaspoon red chili powder
🧂 1/2 teaspoon ground cumin
🧂 1/2 teaspoon ground mustard seeds
🧂 1/4 teaspoon asafoetida (hing)
🫒 2 tablespoons vegetable oil
🌶️ 1 teaspoon mustard seeds
🌶️ 1 teaspoon fenugreek seeds
🌶️ 2 dried red chilies
🍃 Fresh curry leaves (optional)
Equipment
• Mixing bowl
• Small saucepan
• Spoon
• Airtight jar for storage
Prep Time
15 minutes
Cook Time
10 minutes
Calories & Macros (per serving)
• Calories: 50
• Protein: 1g
• Carbohydrates: 10g
• Fat: 2g
Instructions
1. Prepare Tamarind Paste
o In a mixing bowl, combine tamarind pulp with warm water.
o Mix well to form a smooth paste.
2. Add Spices
o To the tamarind paste, add salt, red chili powder, ground cumin, ground mustard seeds, and asafoetida.
o Mix thoroughly to combine all ingredients.
3. Prepare Tempering
o In a small saucepan, heat vegetable oil over medium heat.
o Add mustard seeds and let them splutter.
o Add fenugreek seeds, dried red chilies, and curry leaves (if using).
o Sauté for a few seconds until aromatic.
4. Combine and Cook
o Pour the tempering mixture into the tamarind-spice paste.
o Mix well to incorporate the flavors.
o Cook the mixture on low heat for 5-7 minutes, stirring occasionally.
5. Cool and Store
o Allow the pickle to cool completely.
o Transfer to an airtight jar and store in the refrigerator.
Cooking and Serving Tips
• Variations: Adjust the amount of red chili powder to suit your spice preference.
• Serving Suggestions: Serve as a condiment with rice, bread, or snacks.
• Storage: Store in the refrigerator for up to 2 weeks.
Enjoy your Spicy Tamarind Pickle!
Comments