Tamarind Pickle

Preparation

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First, 200 grams of ripe tamarind should be washed well.
then i soaked in 250 ml water for about 1 hr.
Chopped garlic 10g
knead the tamarind in water separating the tamarind so, the pickle is made better
i have kept the veins it feels good to lick them, kneading of tamarind done.

Cooking

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Now, let's make the pickle.

Heated pan on medium flame adding the mustard oil.
When the oil is hot, adding the bay leaves & dry chilis, stir for few seconds.
after that add coriander seed and cumin seed to it .
adding chopped garlic after stirring a bit
[if you do not like whole coriander seed during eating then roast & powder it ]
adding the panch phoran(5 spices), saute for few seconds.
So be careful not to burn any spices, especially Punch Foran (5 spices)
Otherwise the bitter taste of the pickle will not come
When a nice aroma comes out of the spice, now adding the kneaded tamarind
mix the tamarind well with the spices.

adding half of the jaggery need to mix it well
after adding the jaggery, turn to low medium flame
continuously stir, else it may get burnt at bottom
cook for 2-3 minutes
after that add the remaining jaggery
to make good tamarind pickle, stir continuously while cooking
else it may burn at the bottom
and the pickle will taste bitter
if the tamarind is too sour, then add little more jaggery.
plase do not add sugar, then it will not taste good.
once pickle is cooked, allow it to cool down,
then store it in a clean glass container, time to time open the lid & keep the pickle on sunlight.
then the pickle will remain good for months, do not use hand directly inside the container
also the spoon you use to take pickle out, do not put the spoon to mouth & back inside pickle.
else fungus will grow inside pickle and rot the pickle.