Practical way to Serving Best Tamarind Pickle:

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Tamarind Pickle:

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Below are the ingridients that are required to prepare a heavenly Tamarind Pickle::

  1. Use 100 grams of – Tamarind.
  2. Get 200 grams of -Dried red chillies (Byadagi variety).
  3. Take 250 grams of -Jaggery.
  4. Prepare 2 teaspoon of – Cumin.
  5. You need 8-10 teaspoons of – Salt.
  6. Take 1-2 table spoon of -Gingelly oil.
  7. You need 3-4 cups of – Water.
  8. Take 1 teaspoon of -Mustard.
  9. Get 1 teaspoon of -Fenugreek /methi seeds.
  10. Provide 1 of spring – Curry leaves.
  11. Use 5-6 cloves of – Garlic (crushed).

Done with the ingridients? Below are the instructions on preparing Tamarind Pickle::

  1. Soak tamarind and grated jaggery in water for some time.When it becomes soft, nicely squeeze out and sieve the liquid.Discard all the roughage and fibres..
  2. Dry roast methi and cumin.Roast red chillies by putting very little oil.Powder all the roasted items by using dry mixer jar..
  3. Now keep one thick bottomed vessel on the gas stove, put oil and do seasoning. When oil is hot, splutter mustard seeds, then add crushed garlic and curry leaves. Pour tamarind and jaggery concentrate, salt, ground masala powder and boil..
  4. After boiling it for some time, upper layer of the mixture will look glossy and it is the sign for it's doneness. Switch off the gas, cool this mixture completely and store it in dry glass bottles and keep outside for two days to set and afterwards keep it in the fridge. It will stay up to one year if you store it in the fridge..

Tamarind Pickles (Chintakaya Pachadi) that's Tasty and Spicy. Puli Inji is a sweet and sour pickle made with tamarind and ginger. Buy The Tangy Chintakaya Thokku Pickle/ Green Raw Tamarind Pickle Online at SITARA FOODS Traditionally known as chinthakaya pachadi (Green raw tamarind pickle) is an age old delicacy. Tamarind Ginger Pickle is a tasty spicy tangy tamarind pickle with a dash of ginger. Learn how to make/prepare Tamarind Ginger Pickle by following this easy recipe.

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