Authentic Tamarind Pickle Recipe – Ginger & Curry Leaf Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Tamarind Pickle Recipe – Ginger & Curry Leaf Flavors

Hey everyone! If you’ve ever tasted that perfect balance of sweet, sour, and spicy in a homemade Indian pickle, you know there’s just nothing quite like it. Today, I’m sharing my family’s treasured recipe for Tamarind Pickle – a vibrant, flavourful condiment that’s surprisingly easy to make at home. I first made this when I was trying to recreate my grandmother’s version, and after a few attempts, I finally got it just right! It’s been a family favourite ever since.

Why You’ll Love This Recipe

This isn’t just any tamarind pickle. The combination of ginger, curry leaves, and a touch of jaggery creates a truly unique and addictive flavour profile. It’s fantastic with rice, roti, or even as a flavour boost in your dals and snacks. Plus, making your own pickle means you control the ingredients and spice level – no artificial colours or preservatives here!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 9 oz (250 gm) Dry Tamarind
• 4 cups Water
• 5 oz (140 gm) Ginger
• to taste Green Chilies
• 2 Tbsp Oil (for the initial tempering)
• ¼ tsp Asafoetida (Hing)
• ¼ tsp Turmeric Powder
• 2 sprigs Curry Leaves
• 5 oz (140 gm) Jaggery
• to taste Salt
• 2 Tbsp Oil (for the mustard seed seasoning)
• 1 tsp Mustard Seeds
• 2-3 Dry Red Chilies
• 1-2 sprigs Curry Leaves

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Tamarind: Varieties and Quality
There are different types of tamarind, but I prefer the darker, more mature ones for a richer flavour. Look for pods that are brittle and snap easily.

Ginger: Freshness and Flavor Profile
Fresh ginger is a must! It adds a lovely warmth and zing. I like to use a generous amount, but adjust to your preference.

Asafoetida (Hing): Regional Uses and Benefits
Asafoetida might smell a little…interesting, but trust me, it adds a wonderful savoury depth. It’s commonly used in Indian cooking, especially in lentil dishes and pickles. It’s also known for its digestive properties!

Curry Leaves: Fresh vs. Dried
Fresh curry leaves are always best. They have a bright, citrusy aroma that dried ones just can’t match. If you absolutely have to use dried, use about half the amount.

Jaggery: Types and Substitutions
Jaggery is unrefined cane sugar, giving a lovely caramel-like sweetness. You can use dark or light jaggery depending on how intense you want the flavour. If you can’t find jaggery, brown sugar is a decent substitute, but it won’t have the same depth of flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the tamarind pieces with 4 cups of water in a saucepan. Bring it to a boil, then remove from the heat, cover, and let it soak for 2-3 hours. This softens the tamarind and makes it easier to extract the pulp.
2. Now, for the fun part! Hand-squeeze the soaked tamarind to extract all that lovely pulp. Don’t be shy – get in there with your hands! Strain the pulp through a colander, and add another 2 cups of water to the leftover tamarind fibers to get every last bit of goodness.
3. Heat 2 tablespoons of oil in a large pan. Add the asafoetida, turmeric powder, and curry leaves. Sauté for about 30 seconds until fragrant. This is where the magic starts to happen!
4. Add the minced ginger and green chilies. Cook until the ginger turns golden brown – about 5-7 minutes. Keep stirring so it doesn’t burn.
5. Pour in the tamarind pulp and add salt to taste. Simmer over medium-high heat, stirring frequently, until the mixture thickens – this usually takes 20-25 minutes.
6. Finally, mix in the jaggery and continue stirring until it’s fully dissolved – about 5 minutes. Remove from the heat.
7. Time for the seasoning! Heat another 2 tablespoons of oil in a small skillet. Add the mustard seeds and wait until they pop. Toss in the dry red chilies and curry leaves, and immediately pour this sizzling mixture over the pickle.

Expert Tips

A few things I’ve learned over the years…

Achieving the Right Consistency
You want the pickle to be thick enough to coat a spoon, but not so thick that it’s like paste. If it’s too thin, continue simmering. If it’s too thick, add a splash of water.

Preventing Mold Growth
Make sure all your utensils are completely dry before using them. This is crucial for preventing mold.

Adjusting Spice Levels
Don’t be afraid to adjust the number of green chilies and red chilies to suit your taste.

Variations

Let’s get creative!

Vegan Tamarind Pickle
This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.

Gluten-Free Tamarind Pickle
This recipe is also naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)
* Mild: Reduce the green chilies to 1-2 and omit the red chilies in the seasoning.
* Medium: Use 3-4 green chilies and 2 red chilies.
* Hot: Add more green chilies (5-6) and use 3-4 red chilies, or even add a pinch of cayenne pepper.

Festival Adaptations (Ugadi, Diwali)
This pickle is a wonderful addition to festive meals like Ugadi or Diwali. It adds a burst of flavour to the traditional thali.

Regional Variations (Maharashtrian, South Indian)
Maharashtrian versions often include a touch of goda masala, while South Indian versions might use a different type of chili.

Serving Suggestions

This pickle is incredibly versatile! Serve it with:

• Steaming hot rice and a dollop of ghee
• Roti or paratha
• Dals and curries
• As a condiment with snacks like samosas or pakoras

Storage Instructions

Let the pickle cool completely before storing it in an airtight jar. Refrigerate for up to 6 months. The flavour will actually improve over time!

FAQs

Got questions? I’ve got answers!

How do I know when the tamarind pickle is ready?
The pickle is ready when it’s thickened to a spoon-coating consistency and the oil starts to separate slightly.

What is the best way to extract pulp from dry tamarind?
Soaking the tamarind in hot water for a few hours and then hand-squeezing is the most effective method.

Can I use pre-made tamarind paste instead of dry tamarind?
You can, but the flavour won’t be as complex or authentic. If you do use paste, start with about 1 cup and adjust to taste.

How can I adjust the sweetness of the pickle?
Add more or less jaggery to suit your preference.

Why is asafoetida used in this recipe, and can I omit it?
Asafoetida adds a unique savoury flavour. You can omit it if you don’t have it, but the pickle won’t be quite the same.

What type of oil is best for making tamarind pickle?
Mustard oil is traditional, but you can also use vegetable oil or groundnut oil.

How long does tamarind pickle typically last when stored properly?
Up to 6 months in the refrigerator.