Sweet Tinda Pickle Recipe

Salt – 30 g
Tinda (peeled and cut in big pieces) – 1 ¼ kg
Vinegar – 1 cup
Red chilli powder – 3 tsp
Mustard oil – 1 ½ cup
Black pepper – 2 tsp
Jaggery – 180 g
Mustard powder – 8 tsp
Onion – 2 Nos.
Ground spices – 3 tsp
Ground ginger – 2 tsp
Tamarind – 60 g

Method Of Preparation:
1.Soak tamarind in the vinegar.
2.Grind onion and garlic.
3.Heat the oil and let it be smoky. In it fry the onion and garlic paste. Let it turn light brown.
4.Then add in red chillies, tinda pieces and ginger.
5.Then stir in pepper, crushed jaggery, salt, soaked tamarind, mustard and spices. Cook for a while.
6.Then cool and put them in a jar. Leave the jar in sun for three days. You must shake the jar daily.
7.5 days later the pickle is ready for serving if its summer. In winter the pickle will be ready in a week’s time.

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