Tinda Pickle Recipe

by Annamma Philipose

Tinda Pickle Recipe


• 1 Kg Tinda

• 150 Gms Jaggery

• 1½ Cups Mustard Oil

• 1 Cup Vinegar

• 3 Tsp Red Chili Pepper

• 2 Tsp Black Pepper

• 8 Tsp Mustard Powder

• 3 Tsp Spice Powder

• Small Lump Of Tamarind

• 2 Tsp Ginger

• 2 Onions

• Salt for Taste


• Wash, peel the outer skin of tinda and cut into small pieces.

• Soak the tamarind in vinegar.

• Grind garlic and onion.

• Season mustard seeds in heated oil.

• Add garlic and onion paste and fry until light brown.

• Add ginger, red chili pepper and tinda pieces and fry.

• Add spice powder, salt, black pepper powder, crushed jaggery and tamarind with vinegar and cook for a few minutes.

• Place the pickle in an airtight jar and use it after 5 days.


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