Ingredients

• 1 kg - ripe tamarind
• 500g - grated jaggery
• 2 tbsp - each of shahjeera, fenugreek, cumin and anise seeds
• 4 tbsp - chilli powder
• Salt to taste

How to Make Tamarind Pickle

• Remove the brown skin of tamarind and break into pieces.
• Pound together all the spices coarsely. Mix in salt and chilli powder and add to the tamarind.
• Mix well, put 1 cup water in jaggery and heat until it turns into a syrup of one-thread consistency.
• Put in tamarind, mix well and remove from fire.
• Cool and bottle and put in the sun for 2 days.