For me, and for many like me, this is a tangy, spicy and yummy way to get back the flavour of childhood. There were roadside joints outside my school gate selling Tetuler Achar. As the last bell rang, we run to the gate with all excitement. The happiness was not so much for going home, but for those sweet-savory pickles that was waiting for us just outside the gate. Today, I have a “jar full of childhood” at home and I am loving every bit of it.
Pickle, popularly known as Achar in Indian subcontinents, is probably the best way of preserving food. Mixed with spices and herbs, drenched in edible oil, this is a super tasty way to our favourite fruits and veggies out of the season. Moreover, pickles are known for their amazing health benefits. Along with enhancing the taste of the meal, the Indian pickles help maintain good gut health.
The art of making achar at home is vanishing with the passing time. Either we don’t eat achar nowadays, or we buy from store. I, being an old school, try to hold on to my tradition and keep no stone unturned to do so. Not a fan of store bought achar, I always try to make them at home. As Tetuler Achar has always been my favourite and this is something not easily available in the market, I finally made it at home. Sharing the recipe here and hope you all like it.
- 500 gm tamarind, seedless
- 2 cup mustard oil
- 1 table-spoon panch phoron (five spices mix)
- 1 cup suagr (1/2 + 1/2)
- 1 table-spoon salt
- 2 table-spoon chilli flakes
- 2 tea-spoon vinegar
- Take the tamarind in a mixing bowl and add some water so much so that the tamarind gets wet. Mash the whole thing with you hand very well. Keep it aside and let it rest for 30 minutes.
- Heat oil in a pan and temper with panch phoron. Allow them to splutter.
- Now, add the tamarind and mix well. On a low to medium flame stir the mixture until oil starts separating from it.
- Add 1/2 cup sugar and salt. Keep the flame low and stir for 2-3 minutes or until the sugar dissolves well.
- Now, add the remaining sugar and chilli flakes and again, allow the sugar to dissolve properly by stirring continuously.
- Add vinegar and keep stirring. The whole process should be on low to medium flame.
- Stir until the oil again starts separating and there is no moisture left.
- Remove and let to cool down to the room temperature. Shift it to a glass or ceramic container.
- Your Tetuler Achar is ready now.
You can store this pickle for almost a year and I bet you and your kids are going to love it 🙂
Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy Eating!