Sweet Tinda is famously known as Indian round gourd, apple gourd or Indian baby pumpkin. You will rarely see ready made tinda pickle in pickle stores. But now a days seasonal tinda are available in the market and many people have asked me a proper way of making this pickle at home, so here is the recipe for you.

Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 12 servings

Ingredients:

• 1-1/2 kg tinda  (peeled and sliced)
• 6 tsp mustard powder
• 2 – 3 medium size Onions (Pyaj)
• 1 cup Tamarind (Imli)
• 2 tsp ground spices
• 2-1/2 tsp Red chili pepper (Lal Mirchi)
• 2 cups Mustard Oil (Sarson Ka Tel)
• 1-1/2 tsp ground black pepper
• 1-1/2 cups jaggery (gud)
• 3 tsp ground Ginger (Adrak)
• 10 cloves garlic sliced
• 1 cup Vinegar (Sirka)
• 2 tbsp honey
• 40 gm Salt (Namak)

How to make Sweet Tinda Pickle:

1. Soak the tamarind in vinegar for 20 minutes.
2. Chop the onion coarsely and grind with ginger.
3. Heat the oil until smoky and fry garlic along with onion paste until light brown.
4. Add ginger, Red chili pepper , and slices of tinda.
5. Stir fry on medium flame and mix the remaining ingredients.
6. Cook for 4-5 more minutes, till the tinda turns little soft.
7. Cool the pickle and then put in sterilized bottle/jar.
8. Put a tight lid on the jar and shake the bottle daily.
9. You can serve this pickle after 6-7 days.
10. Store it at room temperature for few days and then refrigerate for keeping it for a long time.