Sweet Tinda Pickle

1 1/4 kg tinda, peeled and cut into big pieces
3 teaspoons Red chili pepper (Lal Mirchi)
2 teaspons black pepper
8 teaspoons mustard powder
3 teaspoons ground spices
60 grams Tamarind (Imli)
2 teaspoons ground Ginger (Adrak)
2 Onions (Pyaj)
180 grams jaggery
1 1/2 cups Mustard Oil (Sarson Ka Tel)
1 cup Vinegar (Sirka)
30 grams Salt (Namak)
How to make sweet tinda pickle:
  • Soak the tamarind in vinegar.
  • Grind garlic and onion.
  • Heat the oil until smoky and fry garlic and onion paste until light brown.
  • Add ginger, Red chili pepper , and tinda pieces and fry.
  • Stir in spices, mustard, salt, pepper, crushed jaggery and tamarind with vinegar and cook for a few minutes.
  • Cool, put in jar and keep in the sun for 3 days and shake it every other day.
  • Serve after 5 days in summer and in winter after one week.

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