Also known as:

Mint Pickle. Pudina Ki Achaar. Pudhina Pachadi. Pudhina Oorughai.

Mint – discard roots and retain only fine stems.(select slender stemmed mint bunch) chop down 1″ size-250 grams

Thick Tamarind paste/milk freshly 1 bowl full
Sea Salt/Rock Salt
Turmeric powder 2 spoons
Chili powder 2-3 spoons

To be Dry Roasted and Powdered:

Mustard seeds 1/2 cup
Fenugreek seeds 1/2 cup

For Seasoning:

Oil 2 cup(sesame oil)
Mustard 1 spoon
Cumin 1/2 spoon
Asafoetida 1 spoon
Fenugreek seeds 1/4 spoon
Dry red chilies 3-5
Curry leaves 1 cup.

Method:

1.Wash and clean mint bunch. Discard its roots. Retain only its slender stems. Maybe select the mint with slender stems, while purchasing. Then chop down into 1″ size bites. Pat dry them using kitchen tissues.

2. Shadow dry them over kitchen tissues or any clean cloth for 2-3 hours.

3. In a large non-stick wok, heat oil. Add seasoning items. Let them pop and splutter well.

4. Then add mint and fry them real good. Now add salt, turmeric and chili powder.

5. Followed by tamarind milk. Cover and cook over medium heat.

6. Once it come s to thick pickle like consistency, add roasted and powdered items(fenugreek and mustard powder). After adding this…..do not hold long on stove.(it would turn your pickle bitter) Remove from stove and allow it to cool.

7. Store them in ceramic jar/glass jar. Its good to wipe the jars with spirit before popping your pickle in. And its alway good to use any ceramic/plastic spoon while serving than steal spoon.(as the tamarind will corrode this metal)

8. Hey, again one useful tip, try to use sea salt/rock salt while pickling than regular iodized one…..coz iodized salt will give a kind of metallic taste to the food.