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Four fabulous ways to enjoy Indian Tamarind Pickle
Indian tamarind pickle, known for its tangy and mild blend of flavours, is a versatile condiment that can enhance various dishes. Here are five creative ways to incorporate this delicious pickle into your meals:
1. Flavourful Marinade
Tamarind pickle can be used as a marinade for meats like chicken, fish, or even tofu. The tanginess and spices in the pickle add depth to the proteins, making them more flavourful and tender. Simply mix a few spoonfuls of tamarind pickle with yogurt or olive oil and let the proteins soak for a few hours before cooking.
2. Sandwich Spread
Transform your ordinary sandwiches into gourmet delights by spreading a thin layer of tamarind pickle on the bread. It pairs particularly well with grilled vegetable sandwiches, cheese sandwiches, or even a classic grilled cheese. The pickle adds a zesty kick that complements the other ingredients.
3. Enhancing Curries and Stews
Add a spoonful of tamarind pickle to curries and stews to intensify their flavour. The tanginess can balance the richness of coconut milk or the earthiness of lentils. It’s a quick way to elevate the taste profile of your dish without overwhelming the existing flavours.
4. Savory Rice Companion
Mix tamarind pickle into plain rice or biryani for an instant flavour boost. The pickle’s spices and tanginess can turn a simple rice dish into a savoury delight. It’s also a great way to use leftover rice, making it a flavourful accompaniment to any meal.
Indian tamarind pickle is not just a condiment but a versatile ingredient that can enhance the taste of various dishes. Whether you use it as a marinade, spread, or flavour enhancer, it is sure to add an exciting twist to your meals.
Care instructions:
Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.
This pickle will remain in perfect condition as long as you ensure there is no contamination from food or water particles.
Never return any unfinished portions to the jar or use a serving utensil used for anything else.
Stock
59 in stock
Nutrition Information
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Water, Brown Sugar, Dried Tamarind (23%), Cumin Seed, Fenugreek Seed , Fennel Seed, Sea Salt, Chilli Powder, Kalonji, Ajwain
| Weight | 0.74 kg |
|---|---|
| Dimensions | 10.5 × 9 × 14 cm |
| Heat | |
| Size | 13.7oz, 390g |
| Barcode | "0799632178583" |
| Australian % Ingredients | 72 |
Bay Leaf (Laurel) Ground provides a convenient way to infuse dishes with its floral and slightly minty flavour. Ideal for soups, stews, and sauces, it adds depth without the need to remove whole leaves before serving.
Aniseed is commonly used as a flavouring agent in various culinary dishes, such as bread, pastries, and beverages. It is also used in the production of liqueurs and spirits, including the famous French liqueur, absinthe. Aniseed has been used in traditional medicine for its potential therapeutic properties, such as aiding digestion and reducing inflammation. In addition, aniseed oil is used in aromatherapy to promote relaxation and relieve stress.
This is such a delicious curry. Heart warming and stomach filling, it has a mild to medioum heat level and goes to good with the fried potatoes.
This 240g jar will cook with approximately 9kg of meat, vegetables or seafood – 45 servings.
This is a medium heat Lamb Korma cooked with yoghurt, fruit and nuts. It can be cooked with lamb, beef or chicken, with vegetables and potatoes.
This 240g jar will cook with approximately 8kg of meat, vegetables or seafood – 40 servings.
Thyme Ground offers an earthy, slightly floral flavour in a form that blends smoothly into sauces, soups, and stews, adding depth and complexity to a wide range of dishes with its concentrated essence.
BEST SELLING PRODUCT!
Butter Chicken has been our most popular curry blend and has been cooked regularly by Aussie families for 29 years. “Be Happy and Eat Butter Chicken”
Thanks to a perfect selection of spices and coconut cream this recipe will give you a delicious curry with a creamy and silky finish that’s out of this world! I know you all love food with beautiful, bold flavours, and nothing beats sitting down to a fantastic curry to finish off a chaotic day. The aromas alone transport you somewhere else❤️
This curry blend can also be used to make a mild version of tandoori chicken marinade.
This 1 kg jar will cook with approximately 120kg of meat, vegetables or seafood – 600 servings…WOW!
This Sauce is now on sale. It has a Best By Date of 20-Jan-2022. Still awesome and will stay that way for a while. Just letting you know in case you wish to buy it as a Christmas present. Hurry while stocks last.
Cobra Chilli’s version of an old favourite ? Buffalo Wing Sauce.
TIME magazine wrote in 2009 “The first plate of wings was served in 1964 at a family-owned establishment in Buffalo, New York called the Anchor Bar. The wings were the brainchild of Teressa Bellissimo, who covered them in her own special sauce and served them with a side of blue cheese and celery because that’s what she had available.
Proper Buffalo wings should be snapped in half so that they resemble tiny drumsticks rather than their original, harder-to-eat akimbo shape. They are then deep fried without any coating or breading, after which they are slathered in that zesty bright orange sauce that coats your fingers and somehow manages to get all over your clothes no matter how many napkins you use”.
Now these tasty wings are served all over America, every day and gaining in popularity here in Australia.
We’ve reinvented this sauce and made it with the freshest ingredients we can find.
Please enjoy.
Cobra Chilli’s version of an old favourite ? Buffalo Wing Sauce.
TIME magazine wrote in 2009 “The first plate of wings was served in 1964 at a family-owned establishment in Buffalo, New York called the Anchor Bar. The wings were the brainchild of Teressa Bellissimo, who covered them in her own special sauce and served them with a side of blue cheese and celery because that’s what she had available.
Proper Buffalo wings should be snapped in half so that they resemble tiny drumsticks rather than their original, harder-to-eat akimbo shape. They are then deep fried without any coating or breading, after which they are slathered in that zesty bright orange sauce that coats your fingers and somehow manages to get all over your clothes no matter how many napkins you use”.
Now these tasty wings are served all over America, every day and gaining in popularity here in Australia.
We’ve reinvented this sauce and made it with the freshest ingredients we can find.
Please enjoy.
Origin: Thailand
Lemongrass powder is a finely ground powder made from dried lemongrass. It is commonly used as a seasoning in Southeast Asian cuisine, particularly in Thai and Vietnamese dishes. Lemongrass powder can be used to add a citrusy, slightly sweet flavour to soups, curries, marinades, and stir-fries. It can also be used to make tea or infused into oils for use in aromatherapy or massage.
Sunflower Seeds, with their shells, are a satisfying snack or salad topping, offering a crunchy texture and a nutty taste. They’re rich in healthy fats, vitamins, and minerals, adding nutrition and flavour to meals.
50% of this sauce is made from the Guinness World Record Hottest chilli in the world – the Carolina Reaper from the USA.
The Carolina Reaper (HP22B) chilli was ranked as the hottest chilli in the world, according to Guinness World Records in 2013 at an average of 1,569,300 Scoville Heat Units.
Then in early 2018, it was re-tested and re-classified at 1,641,183 – Wow, that’s HOT!
This all-natural sauce with a beautiful home made chunky consistency delivers a delicious taste and wonderful aroma. It has a very nice upfront flavour from the tomatoes and sugar with a slight hint of garlic and onion. Directly after tasting, the extreme heat of the Carolina Reapers really packs a punch.
Fennel Seed (Saunf) Whole (40g) are versatile in lending their slightly sweet, aniseed flavour to a myriad of dishes from savory to sweet. Ideal for whole-seed applications like sausage making and bread baking.
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Allyson Waird (verified owner) –
This is absolutely delicious! Try mixing it with cream cheese and serve as a dip. Love it!