তেঁতুল খেজুরের জমজমাট্টি আচার | Tetuler Achar Recipe |

তেঁতুল খেজুরের জমজমাট্টি আচার | Tetuler Achar Recipe | #food #tetul #achar #tamarind
Tetuler Achar (Tamarind Pickle) is a popular Bengali-style pickle made with tamarind pulp. It’s sweet, tangy, and mildly spiced, making it a favorite accompaniment to meals or even as a standalone snack.
Ingredients
200g tamarind (without seeds, soaked in warm water)
1 cup jaggery or sugar (adjust to taste)
1/2 tsp salt
1/2 tsp roasted cumin powder
1/2 tsp chili powder (optional, for spiciness)
1/4 tsp black salt (optional, for extra tang)
1/2 tsp mustard seeds
1/2 tsp fennel seeds (optional, for flavor)
1 tbsp oil (preferably mustard oil for authentic flavor)
Instructions
1. **Prepare Tamarind Pulp**: Soak the tamarind in warm water for about 15-20 minutes. Once softened, mash it to release the pulp and strain to remove any fibers and seeds. Set the pulp aside.
2. **Cook Tamarind Mixture: In a pan, heat oil over medium heat. Add mustard seeds and let them splutter. Add fennel seeds if using.
3. **Add Tamarind and Spices: Pour the tamarind pulp into the pan. Add jaggery or sugar, salt, roasted cumin powder, chili powder, and black salt. Stir well to combine.
4. Simmer Allow the mixture to cook on low heat, stirring frequently. Let it simmer until it thickens to a jam-like consistency and the oil starts to separate along the edges. Adjust sweetness or salt as needed.
5. Cool and Store: Once thickened, remove from heat and let it cool. Store the Tetuler Achar in a clean, airtight jar. It can be refrigerated and enjoyed for weeks!
This tamarind pickle is perfect with rice, rotis, or even as a tangy dip for snacks.
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