Imli ka Achar

This week, we’re stirring up something tangy, bold, and full of childhood nostalgia—Imli Ka Achar. Imli ka Achar, or tamarind pickle, is a tangy-sweet staple found across Indian kitchens—each region giving it a unique twist with its own blend of spices and traditions. In Bengal, it’s lovingly known as Tetuler Tok Misti—a name that captures its signature balance of sour and sweet.

Scoop it onto dal-chawal, spread it in a thepla roll, or sneak a lick when no one's watching—we won't tell.

Ingredients for Imli ka Achar

• P Mark Kachhi Ghani Mustard Oil: ½ cup

• Tamarind (imli): 500 g (de-seeded and soaked)

• Dried Red Chillies: 5–8

• Cumin Seeds: 1 tsp

• Fennel Seeds: 1 tsp

• Mustard Seeds: 1 tsp

• Fenugreek (methi) Seeds: 1 tsp

• Kalonji (Nigella) Seeds: ½ tsp

• Salt: According to taste
  

Method for Imli ka Achar

1. Soak tamarind in warm water for 30 minutes. Once soft, mash and strain to get a thick, pulp-like extract. Set aside.

2. In a dry pan, lightly roast cumin, fennel, mustard, fenugreek, kalonji, and red chillies until fragrant. Cool and grind coarsely for that rustic masala crunch.

3. Heat mustard oil till it just begins to smoke, then turn off the flame and let it cool slightly. This tames the sharpness of the oil while keeping its bold flavour intact.

4. In a mixing bowl, add tamarind pulp, salt, and the freshly ground spice mix. Pour in the warm mustard oil and stir until everything is mixed.

5. Transfer to a clean, dry glass jar. Keep it in the sun for 2–3 days to develop flavour. Give it a gentle shake daily.

6. Your Imli ka achar is ready to eat, but tastes even better after a few days once the spices mingle and mellow.
   

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