Fixings
250g ready tetul ( tamarind)
water as required
1 teaspoon of cumin seeds
500 g of sugar
1 tablespoon of salt
1 tablespoon of garlic glue
1 mug of mustard oil 14days35min
Method
Wet the tamarind pieces in a dish with 2 glasses of water for 2 hours. Toast the cumin seeds on a hot tawa and drudgery into a powder.
Pour the tamarind concentrate blended water through a strainer on a dish. Crush the tamarind substance on to the sifter so that the tamarind concentrate turns out however much as could reasonably be expected. Put aside on a dish.
Spill the tamarind remove on a cooking pot and the sugar, salt, garlic glue, mustard oil, red bean stew and cumin powders. Place the pot on stove with high hotness and cook for 10 minutes. Blend coninously as it is cooked.
Put the mixture on dish and spread with a light material so no dust gets in yet enough daylight can be consumed. Set the achar or pickle for sun drying for 2 weeks. Mix consistently after sun drying each one nighttime.
Following two weeks the achar will get to be thick. Spill it in a jug and it can safeguarded and consumed for a year.
1 teaspoon of red bean stew powder
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