Story/History of recipe
Tamarind is one of the common ingredients in Indian pickles. Its pulp acts as a pickling agent and gives the sour flavor. While most Indian pickles have spiciness as the dominant flavor, tamarind pickle also has a bit of sweetness. Apart from the usual Indian spices, Tamarind pickle is prepared by including jaggery in. All the ingredients combine together and give a nice twist of flavors. It is one of the common pickles that is prepared and stored in Indian households. Similar to sweet and sour tamarind pickle, tamarind and ginger pickle is also popular in South India.
Recipe Ingredients, Preparation Steps and Occasions Served
Watch Recipe Video
Event/Festivals Served/Most Popular During
The following are the ingredients needed to prepare Tamarind pickle,
- Tamarind - ½ cup
- Jaggery - 2 tablespoons (grated)
- Ginger garlic paste - 2 teaspoons
- Mustard seeds - 1 teaspoon
- Fenugreek seeds - 1 teaspoon
- Cumin seeds - 1 teaspoon
- Red chilli powder - 1 tablespoon or as preferred
- Asafoetida / Hing - ¼ teaspoon
- Salt as required
- Oil as required
- Curry leaves - 5-7 leaves
- Soak half a cup of tamarind in hot water for around 10 - 15 minutes
- Dry roast the spices like mustard seeds, fenugreek seeds, cumin seeds and red chilli. Grind them into a coarse powder.
- Heat a pan with oil, add mustard seeds, ginger garlic paste and curry leaves. Sauté well and add the ground powder, asafoetida and salt.
- Drain the soaked tamarind and add the paste to the pan. Add grated jaggery and mix all the contents.
- Let the contents cook for a few minutes until the oil starts to separate in the corner.
- Switch off the flame and transfer it to a clean and dry jar.
- Let it rest for two days and it is perfect to serve. Make sure to use a clean and dry spoon only.
- Tamarind has micronutrients called polyphenols that can help prevent chronic diseases such as cancer and cardiovascular issues.
- It is loaded with magnesium which can help lower blood cholesterol and pressure levels thereby it promotes heart health.
- Antioxidants present in tamarind remove free radicals and prevent oxidative damage.
- It has antibacterial and antifungal properties hence can be helpful in curing such related infections.
- Jaggery contains nutrients that will help improve and maintain the immune system.
- It also contains minerals that help in increasing hemoglobin and maintain blood pressure.
- It is rich in iron and can help prevent fatigue and anemia
- Ginger has antioxidants that prevent oxidative stress and boosts immunity.
- It has anti-inflammatory properties that can help with muscle pain and menstrual cramps.
- It can prevent nausea, morning sickness, gastrointestinal problems. It can also help relieve constipation.
- Garlic is one of the best options to boost the immune system. The vitamins and other nutrients help with curing common illnesses. Regular consumption of a significant amount of garlic may also help prevent chronic diseases such as cancer.
- Antioxidants in garlic support brain health and help in reducing the risk of Alzheimer's disease and dementia.
- A very similar pickle of Andhra Pradesh is known as Chintakaya Pachadi is prepared with raw tamarind.
- India is the largest producer of tamarind in the world. It is originally from Africa but is widely cultivated in India and Latin America.
- The name tamarind is derived from Arabic and it means ‘Date of India‘. It is also popularly called Tamarindus.
- Tamarind is commonly used in Asian cuisines and traditional medicines.
- Tamarind is very versatile, from cold drinks and condiments to main dishes it goes well with both sweet and savory and is beneficial in many ways. It is included in home remedies for many illnesses.
Suggested consumable by age groups
- A significant quantity of one or two tablespoons of tamarind pickle can be consumed by all age groups.
Good times to eat:
- It is perfect for lunchtime alongside curd rice.
Eat along with:
- It can be eaten alongside lunch or tiffin varieties
When not to eat or eat more often:
- It is advisable to eat in moderation.
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