Lal Imli ka Achar

Introduction

Lal Imli ka Achar, also known as Red Tamarind Pickle, originates from Hyderabad.

Preparing the Main Ingredients

Ingredients:

• 500 g fresh ripe tamarind
• 250 ml (1 cup) sesame oil, plus extra for topping if needed
• 6 dried red chillies
• 2 tsp mustard seeds
• 2 sprigs curry leaves
• 6 cloves garlic, coarsely ground
• ½ cup garlic paste
• 2 tbsp chilli powder
• 2 tbsp vinegar
• Salt, to taste

Instructions:

1. Remove the seeds from the tamarind and cut the tamarind into slices.
2. Heat oil in a large frying pan over medium heat. Add dried red chillies and stir-fry for 1–2 minutes, until darker.
3. Add mustard seeds and stir-fry for about 1 minute, or until they start to splutter.
4. Add curry leaves and coarsely ground garlic, then cover the pan with a lid.
5. After 3–4 minutes, check that the garlic is light brown. Add garlic paste and fry for a few minutes.
6. Add chilli powder and salt; cook for 1 minute. Add tamarind and cook for a few minutes, then add vinegar and mix well.
7. Remove from heat and allow to cool. Bottle in sterilized jars, ensuring enough oil covers the pickle surface. Refrigerate; the book says it keeps for up to 3 weeks.