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Sweet And Sour Ground Aamli Chili Pickle (Tamarind)

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Give your taste buds a delightful twist with this Sweet and Sour Ground Aamli Chili Pickle (Tamarind)! This zesty blend of flavors is sure to jazz up your meals.

Tamarind is a leguminous tree-bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. The genus Tamarindus is monotypic, meaning that it contains only this species. It belongs to the family Fabaceae

Add the perfect tangy kick to your meals with this Tamarind Chili Pickle
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an image of a square white dish filled with Sweet And Sour Ground Aamli Chili Pickle (Tamarind) and a red chili as decoration

Sweet And Sour Ground Aamli Chili Pickle (Tamarind)

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  • Author: EsmeSalon
  • Prep Time: 30 minutes
  • Soak, Dry off Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 1 large bottle 1x
  • Category: Side Dishes
  • Method: Easy
  • Cuisine: Indian


Craving for a unique flavor in your dishes? Check out this Sweet and Sour Ground Aamli Chili Pickle.


Units Scale
  • 1 pound = 500g green chilies (ground in processor) (you can add red chili for color)
  • 1 tablespoon mustard seeds (roughly ground)
  • 1 tablespoon cumin seeds = jeera (roasted and roughly ground) 1 teaspoon Fenugreek = methi seeds
  • 1 teaspoon turmeric powder
  • 1 tablespoon fine salt
  • 2 tablespoons dried crushed red chilies
  • 2 tablespoons garlic (roughly ground)
  • 150g tamarind = Aamli
  • 1/2 cup vinegar
  • 1/2 cup oil
  • 1 tablespoon sesame seeds
  • 1 cup brown sugar
  • 2 tablespoons honey
  • 1 tsp sesame oil
  • 2 sprigs curry leaves
  • 1 tablespoon whole mustard seeds


  1. Add ground chilies to a bowl together with the salt, turmeric powder, ground mustard, methi, and jeera, and crushed dried red chilies. Toss.
  2. Soak tamarind in boiling water for half an hour.
  3. When cool squeeze out the pulp.
  4. Boil vinegar, sugar, and tamarind together until thick like a sauce.
  5. Using a sieve, strain over the chilies whilst still hot.
  6. Add oil to pot, and heat.
  7. Add whole mustard seeds, sesame seeds, and curry leaves.
  8. When mustard seeds start to splutter and the curry changes color, add garlic, toss for about 10 seconds, remove from stove, and pour over chilies.
  9. Add the honey and sesame oil, toss well, and leave to cool before bottling.
  10. NOTE: Remember to press your pickle down in the bottle every day to tightly compact it as air pockets can make it spoil.
  11. This helps the oil to rise to the top of the bottle.
  12. Make sure your pickle has a generous layer of oil covering the top to prevent it from spoiling.
  13. After 4 to five days, it must be refrigerated


Created, Prepared, tried, and tested by Melanie from The Recipe Hunter: Tried  and Tested Recipes from Home Chefs
Recipe credit: Eshana Suleman


  • Serving Size: 2 teaspoons
  • Calories: 80
  • Sugar: 8.6 g
  • Sodium: 430.5 mg
  • Fat: 4.3 g
  • Carbohydrates: 10.4 g
  • Fiber: 0.7 g
  • Protein: 0.8 g
  • Cholesterol: 0 mg
Recipe Card powered byTasty Recipes
an image of a square white dish filled with Sweet And Sour Ground Aamli Chili Pickle (Tamarind) and a red chili as decoration
Taste the sweet and sour symphony of flavors in this Tamarind Chili Pickle

Imli (tamarind) — also known as aamli and “Indian date — has a delicious sweet and sour flavor and is a versatile ingredient. It can be eaten raw as a bean, used for flavoring like a spice, and enjoyed as chutney, a condiment, and even as a refreshing beverage.

Tip: And if you find yourself in a pickle with no tamarind relish, why not try one of these pickle relish substitutes instead?

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