Tamarind! The name will make your mouth water. And guess how much the pickle aka Achar will taste like.
South Asian pickles are different from what you usually call pickles. We use a lot of spices and mustard oil, so the taste is quite different and well complemented by our cuisine.
Let me share with you how I usually make it at home.
Ingredients:
- 100g tamarind pulp or fresh riped tamarind (I used). You can use more but remember tamarind increases significantly in volume after cooking. 100gm became one 250gm full jar.
- 1 cup of sugar or you can use jaggery
- Water to make the pulp
- salt, red chili powder, and turmeric powder
- 1 tsp roasted cumin, 1 bay leaf
- Dry red chili
- 1/2 tsp five spices (optional)
- 1/2 tsp mustard oil
- 1 tsp red chili flecks
- 1 tsp Vinegar (optional)
I skipped the vinegar, as mustard oil works as a preservative. If you use other cooking oil, add vinegar. Also, add the sugar and chili to your taste.
Step-by-step process:
First, we need to prepare the pulp by socking the ripe tamarind into water or you can sock them overnight. Mash them, and strain them if you don't want the seed. But I like the seed and the skin texture so I kept them.
Heat mustard oil, add the dry red chili, five spices, and cumin, and fry them for a few seconds. Don't burn, fry until aromatic.
Add the tamarind pulp to the oil, and cook for a minute. Then add salt, red chili, and turmeric powder. Mix well and cook for a few minutes.
Now add the sugar or jaggery as per your taste. I usually add 1 cup of sugar and a lot of chili. You put it according to your taste. Cook the pickle for a few more minutes until it thickens.
When it becomes a thick jam-like consistency add the red chili flecks at the end if you like.
Let it completely cool and the pickle will be ready to enjoy.
Store the pickle in a glass jar, and add some mustard oil on top of the pickle to keep it fresh and last longer.
You can put the jar in sun now and then and this pickle will last for around a year.
The gooey texture may not seem appealing but believe me, the pickle is a blust of flavour. If you are familiar with tamarind then you know how the pickle is a fine combo of tangy, sweet, and sour flavor.
We love it with our traditional dishes.
