Authentic Tamarind Pickle Recipe – Ginger & Chilli Flavors

Last Updated on 6 months ago by Neha Deshmukh

Authentic Tamarind Pickle Recipe – Ginger & Chilli Flavors

Hey everyone! If you’ve ever craved that tangy, spicy kick with your meals, you need to try this tamarind pickle. It’s a staple in my family, and honestly, once you make it homemade, you’ll never go back to store-bought. I first made this when I was trying to recreate my grandmother’s recipe, and after a few attempts, I finally got it just right! It’s a little bit of work, but trust me, the flavour is SO worth it.

Why You’ll Love This Recipe

This isn’t just any pickle; it’s a burst of flavour! The combination of tangy tamarind, fiery chillies, and aromatic ginger is simply irresistible. It’s perfect with rice, roti, or even as a side with your favourite Indian snacks. Plus, making it yourself means you control the spice level and ingredients – no hidden nasties! It’s a little slice of homemade happiness in a jar.

Ingredients

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

• 3 hands full of chillies (red and/or green)
• 2 tbsp vegetable oil (or Gingelly oil)
• 2 tsp sesame seeds
• 1 tsp mustard seeds
• 2 inch ginger, chopped fine
• 1 ball (lemon-sized) dried tamarind
• 1/2 cup jaggery, grated or powdered (approx. 100g)
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tbsp salt
• 1 tbsp vegetable oil (for tempering)
• 1 tsp mustard seeds (for tempering)
• 3-4 curry leaf stalks (for tempering)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this pickle:

• Gingelly Oil (Til Oil): This is the secret ingredient. It adds a beautiful nutty flavour that really elevates the pickle. If you can get your hands on it, definitely use it!
• Chillies: You can use a mix of red and green chillies for colour and varying levels of heat. I like to use Byadagi chillies for colour and heat, and some green chillies for a fresh bite. Feel free to adjust the quantity based on your spice preference.
• Tamarind: Good quality tamarind is key. It should be dark, pliable, and slightly sticky. Avoid tamarind that’s very hard or brittle, as it might be old.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in about 1 ½ cups (350ml) of warm water for about 20 minutes. This helps soften it up and makes it easier to extract the pulp.
2. Once soaked, squeeze the tamarind with your hands to release the pulp. Strain it through a sieve to get a thick, smooth tamarind juice. Set aside.
3. While the tamarind is soaking, slice the chillies into roughly ½ cm rounds and finely chop the ginger.
4. Now, let’s dry roast the mustard and sesame seeds in a pan over medium heat until they become fragrant – about 2-3 minutes. Be careful not to burn them! Grind them into a coarse powder using a spice grinder or mortar and pestle.
5. Heat 2 tbsp of oil in a pan. Add the chopped chillies and ginger and fry for 4-5 minutes, until they’re slightly softened. Remove from the pan and set aside.
6. In the same pan, combine the tamarind pulp, salt, red chili powder, turmeric powder, sesame-mustard powder, and jaggery. Cook on medium heat, stirring constantly, until the mixture thickens – this will take about 10-15 minutes.
7. Add the fried chillies and ginger to the tamarind-jaggery sauce and stir well to coat everything evenly.
8. Time for the tempering! Heat 1 tbsp of oil in a small pan. Add the mustard seeds and let them splutter. Then, add the curry leaves and fry for a few seconds. Pour this tempering over the pickle and mix well.
9. Let the pickle cool completely before transferring it to an airtight glass jar. This is important to prevent condensation.

Expert Tips

• Don’t skip the cooling step! It helps the pickle develop its flavours.
• Use a clean, dry spoon every time you take pickle out of the jar to prevent contamination.
• The pickle will taste even better after a few days as the flavours meld together.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply ensure your jaggery is vegan-friendly (some jaggery is processed with bone char).
• Spice Level Adjustment: For a milder pickle, reduce the amount of red chili powder and use milder chillies. For a fiery kick, add more chili powder or use hotter chillies like ghost peppers (handle with extreme care!).
• Regional Variations: South Indian versions often include asafoetida (hing) in the tempering. Maharashtrian versions might use a touch of goda masala.
• Festival Adaptations: During Makar Sankranti, some families add a pinch of fenugreek seeds to the pickle for extra flavour.

Serving Suggestions

This pickle is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With a simple bowl of rice and dal.
• Spread on roti or paratha.
• As a side with pakoras or samosas.
• Even a small spoonful with your yogurt!

Storage Instructions

Store the cooled pickle in an airtight glass jar in the refrigerator. It will stay good for up to 2 weeks. Make sure to always use a clean, dry spoon when taking pickle out of the jar.

FAQs

1. What type of chillies are best for this pickle?

You can use a mix! I like Byadagi for colour and heat, and some green chillies for freshness. Feel free to experiment!

2. Can I use tamarind paste instead of dried tamarind? If so, what quantity?

Yes, you can! Use about ½ cup (120ml) of tamarind paste. Adjust the quantity to taste, as tamarind paste can vary in strength.

3. How can I adjust the spice level of this pickle?

Reduce or increase the amount of red chili powder and choose milder or hotter chillies.

4. What is the shelf life of this homemade tamarind pickle?

It will last for up to 2 weeks in the refrigerator, stored in an airtight jar.

5. Why is Gingelly oil preferred for making this pickle? Can I substitute it?

Gingelly oil adds a unique nutty flavour that complements the tamarind beautifully. If you can’t find it, you can substitute it with vegetable oil, but the flavour won’t be quite the same.