Tetuler Achar | How to make Tetuler Achar - by foodogger

Tetuler Achar[Tamarind Sweet and Sour Pickle]

For me, and for many like me, this is a tangy, spicy, and yummy way to get back the flavor 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 were 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.

 

Ingredients:

1. 500 gm tamarind, seedless
2. 2 cup mustard oil
3. 1 table-spoon panch phoron (five spices mix)
4. 1 cup sugar (1/2 + 1/2)
5. 1 tablespoon salt
6. 2 tablespoon chili flakes
7. 2 teaspoon vinegar

Method:

1. Take the tamarind in a mixing bowl and add some water so much so that the tamarind gets wet. Mash the whole thing with your hand very well. Keep it aside and let it rest for 30 minutes.
2. Heat oil in a pan and temper with panch phoron. Allow them to splutter.
3. Now, add the tamarind and mix well. On a low to medium flame stir the mixture until oil starts separating from it.
4. Add 1/2 cup sugar and salt. Keep the flame low and stir for 2-3 minutes or until the sugar dissolves well.
5. Now, add the remaining sugar and chili flakes, and again, allow the sugar to dissolve properly by stirring continuously.
6. Add vinegar and keep stirring. The whole process should be on low to medium flame.
7. Stir until the oil again starts separating and there is no moisture left.
8. Remove and let to cool down to room temperature. Shift it to a glass or ceramic container.
9. Your Tetuler Achar is ready now.