Tamarind Pickle Online
Deseeded by hand, cooked with jaggery in mustard oil, no added acid.
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The slow part is the deseeding
The tamarind is shelled and soaked until it softens, then the seeds and fibre come out by hand. Do it badly and the pickle is stringy. Do it properly and the pulp is smooth without ever being pushed through a sieve.
No acid added
Tamarind is sour enough to preserve itself. All it needs is jaggery to round off the finish, so nothing has to be corrected with vinegar or citric acid the way it is in most commercial imli products.
Cooked with jaggery in mustard oil
The pulp is cooked down in mustard oil with jaggery and roasted spice until it just coats a spoon. Smooth, near black and sweet and sour, it goes straight onto hot rice, with dal, khichdi or a plain paratha.
