Forget everything you think you know about tamarind—this isn't your grandma's sweet and tangy chutney. We're diving headfirst into the vibrant, spicy world of raw tamarind pickle, a fiery explosion of flavor that will awaken your taste buds. This isn't your average pickle; it's a culinary adventure, a journey into the heart of Indian cuisine where intense heat meets the unique tang of raw tamarind. Prepare for a pickle unlike any other, one that's both intensely flavorful and surprisingly easy to make.
The secret lies in the balance of sharp, sour, and spicy—a symphony of contrasting tastes that create an unforgettable experience. This raw tamarind pickle is perfect as a side dish with rice, roti, or even as a bold addition to your favorite snacks. Ready to embark on this flavorful journey? Let's get started with the step-by-step process outlined below.
Tools Needed
- Pan
- Mortar and Pestle or Mixer
Ingredients
- Raw Tamarind
- Yellow Mustard Seeds: 1 tbsp
- Black Mustard Seeds: 2 tbsp
- Fennel Seeds: 1 tbsp
- Nigella Seeds: ½ tsp
- Fenugreek Seeds: ½ tsp
- Cumin Seeds: 1 tbsp
- Dried Red Chilies: 5-6
- Garlic Cloves
- Oil: 2 tbsp
- Asafoetida: ½ tsp
- Turmeric Powder: 1 tsp
- Kashmiri Red Chili Powder: 1 ½ tsp
- Hot Red Chili Powder: 1 tsp
- Salt: 2 tsp (adjust to taste)
Step-by-Step Instructions
Step 1. Prepare the Tamarind
- Wash and thoroughly clean the raw tamarind. Remove the stalk and front part with small cuts
- Cut the tamarind into small pieces. Spread them on a cloth and dry them in the sun for 2-3 hours until the seeds easily separate
- Remove the seeds from the dried tamarind
Step 2. Roast and Grind the Spices
- Dry roast the mustard seeds, fennel seeds, nigella seeds, fenugreek seeds, cumin seeds, and red chilies in a pan for 2 minutes on low flame to remove moisture .
- Allow the roasted spices to cool completely
- Grind the cooled spices coarsely using a mortar and pestle or mixer .
Step 3. Make the Spice Oil Mixture
- Heat the oil in the same pan. Once heated, turn off the gas and let it cool
- Peel and coarsely crush the garlic cloves
- In the cooled oil, add asafoetida, turmeric powder, Kashmiri red chili powder, hot red chili powder, and salt
- Add the ground spice mixture and mix well
- Add the crushed garlic and mix thoroughly
Step 4. Combine and Finish
- Add the dried tamarind and mix well with the spice mixture
- Adjust salt if needed
- Expose the pickle to sunlight for 2-3 days to make it edible quickly
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- For a longer shelf life, do not remove the peel of the tamarind, just the middle part and seeds
- If you don't eat garlic, you can skip it
- Coarsely ground spices will enhance the taste of the pickle
Nutrition
- Calories: approximately 200-250
- Fat: 10-15g
- Carbs: 20-25g
- Protein: 2-3g
FAQs
1. Can I use store-bought tamarind paste instead of fresh tamarind?
While you can, fresh tamarind provides a superior, more intense flavor. If using paste, adjust the amount according to its concentration and taste as you go.
2. How long will the pickle last?
Stored in a sterilized jar in the refrigerator, this pickle should last for about 2-3 weeks. Make sure the jar is airtight to prevent spoilage.
3. Can I adjust the spice level?
Absolutely! Start with less chili powder and add more to your liking. You can also substitute different chilies for varying levels of heat and flavor.
So there you have it – a vibrant, spicy, and incredibly flavorful raw tamarind pickle ready to tantalize your taste buds. This recipe is a perfect blend of simplicity and intense flavor, guaranteed to become a new favorite in your kitchen. Enjoy the satisfying crunch and the explosion of tastes with every bite!