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Sour Tamarind Pickle

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  • Food Type: Vegan

Recipe Type

Chutneys, pickles & relishes

 Cuisine By Region


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Chillies – 1/2 kg (i used a small variety of banana pepper, you can use any mild spicy chilli)
Tamarind – around 1 cup
Jaggery / Sarkarai – 1 cup grated
Salt to taste
Water around 2 to 3 cups


Take tamarind in a bowl, cover with water, let it soak for 30 mins.

Now squeeze it and drain the liquid, add more water to the tamarind and extract more juice.

Now wash and drain the chillies.

Take them in a large pot. Add in tamarind water, cover and cook till the chillies are half cooked

Now add in jaggery and continue cooking till it get thick.

Keep cooking till it gets really thick.

Once it is thick, take it off the heat and add in salt. Mix well.

Leave the mix to cool down, store in air tight container in fridge.

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