Ingredients with Measurements:
- 1 cup tamarind pulp
- 1 cup grated amla (Indian gooseberry)
- 1/2 cup jaggery (or brown sugar)
- 1/4 cup mustard oil
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp salt
Special equipment needed:
- A large mixing bowl
- A heavy-bottomed pan
- Sterilized glass jars with lids
Step-by-step instructions:
1. In a large mixing bowl, combine tamarind pulp, grated amla, jaggery, red chili powder, turmeric powder, and salt. Mix well and set aside.
2. In a heavy-bottomed pan, heat mustard oil over medium heat. Add mustard seeds, fenugreek seeds, cumin seeds, and fennel seeds. Fry until the seeds start to pop.
3. Add the tamarind-amla mixture to the pan and stir well.
4. Cook the mixture over low heat, stirring occasionally, for about 30-40 minutes or until the oil separates from the mixture.
5. Turn off the heat and let the pickle cool down to room temperature.
6. Transfer the pickle to sterilized glass jars and close the lids tightly.
7. Store the pickle in a cool, dry place for at least a week before using.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Cook over low heat.
Serving size:
Makes about 2 cups of pickle.
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 16g
Protein: 1g
Sodium: 200mg
Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- Jaggery can be substituted with brown sugar or honey.
Variations:
- Add chopped garlic and ginger for extra flavor.
- Add chopped green chilies for extra heat.
- Add roasted and ground coriander seeds for extra aroma.
Tips and tricks:
- Use fresh tamarind pulp and amla for the best taste.
- Adjust the amount of jaggery and chili powder to your taste.
- Store the pickle in airtight glass jars to prevent spoilage.
Storage instructions:
Store the pickle in a cool, dry place for up to 6 months.
Reheating instructions:
The pickle can be eaten cold or at room temperature. No reheating is necessary.
Presentation ideas:
Serve the pickle in a small bowl or on a plate as a condiment.
Garnishes:
Garnish with fresh coriander leaves or chopped green chilies.
Pairings:
Serve with rice, dal, or any Indian bread.
Suggested side dishes:
Serve with papad (Indian crackers) or raita (yogurt-based side dish).
Troubleshooting advice:
- If the pickle is too sour, add more jaggery.
- If the pickle is too sweet, add more tamarind pulp.
- If the pickle is too thick, add a little water.
Food safety advice:
- Use sterilized glass jars to prevent spoilage.
- Store the pickle in a cool, dry place.
- Discard the pickle if it smells or tastes off.
Food history:
Tamarind amla pickle is a traditional Indian condiment that has been enjoyed for centuries. It is known for its tangy and sweet taste and is often served with rice and dal.
Flavor profiles:
Tangy, sweet, spicy, and aromatic.
Serving suggestions:
Serve as a condiment with rice, dal, or any Indian bread.
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Region: Indian