ITDG 
Interdev Agroalimentaire  

Small-scale processing of tamarind pickle

	Type de fiche	Techniques/Technologies
	Mise en œuvre	ITDG(Royaume Uni)
	
	Zone géographique	; 
	Mots clés	PICKLES

	Public(s) cible(s)	Small- and medium-scale food processors

Contexte
Tamarind pickle is a hot, spicy pickle with a salty, sour taste. It is a mixture of tamarind and spices with a layer of oil on the surface.  The pickle is eaten as an accompaniment to curries and other main meals.  If processed well, the product can be stored for several months.
Description/Mise en oeuvre
The production process follows the basic steps: 
  Selection and cleaning of raw material
  Soaking and separation of the tamarind flesh
  Mix sugar and heat
  Prepare spices and mix into tamarind mixture
  Package and store

The process is outlined in the production flow sheet (ref link)

Selection and cleaning of raw material
Select fresh, mature but unripe tamarind fruits.  Discard any damaged or mouldy fruits.  Wash thoroughly in clean water.

Soaking and separation of tamarind flesh
Soak the tamarind in clean water for 12 hours. Strain the flesh, removing the stones and fibrous material.
 
Mix sugar and boil
For each 1kg tamarind, mix 1kg sugar.  Heat the mixture and bring to the boil, stirring continuously to prevent burning.  When the mixture thickens, add the prepared spices.

Prepare spices and mix into tamarind mixture
Dry roast all the spices, then grind to a paste.  Add the spice paste to the tamarind and mix thoroughly.

Package and store
While still hot (above 80 C), hot-fill the pickle into clean sterile jars or cold fill into plastic bags.  Ensure that there are no air bubbles trapped in the pickle.  Add a layer of oil to the surface of the pickle to keep out moisture and air. Cool the pickle to room temperature, then store in a cool place away from direct sunlight.

The principles of preservation are that a combination of added salt, increased acidity and spices preserve the tamarind and extend the shelf life.  Tamarind pickle is an inherently safe product, and is therefore suitable for production at the small-scale.

The tamarind fruits should be fully mature but unripe and free from bruising or damage. The spices should be good quality and free from mould. The oil should be of good quality and without rancidity.

To ensure that the product has the correct formulation (so that it has the right acidity and level of salt) the ingredients should be carefully and accurately weighed out. This also ensures consistency of the product between batches and is one of the main points of quality control.  Another point of quality control is to ensure that the boiling stage is long enough and does not vary from batch to batch.

Processors should pay strict attention to personal hygiene and to the cleanliness of packaging equipment since this product is not cooked prior to consumption.

Résultats/Eléments chiffrés
1kg tamarind
1kg sugar
40g coriander
50g cumin
30g black cumin
3-4 pieces of cloves
3-4 pieces of cardamom
3-4 pieces of cinnamon
10-12 chillies
30g salt
250ml mustard oil
15g caraway seeds
30g pepper

The following equipment is required:
Weighing scales
Heat sealer or capper
Filer
Stainless steel mixing pan
Thermometer

Enseignements
While the production of tamarind pickle is fairly simple and does not require large amounts of equipment, the small-scale processors must carry out a market survey to assess demand for the product before starting to produce it for sale.

Tamarind pickle can be packaged and sold in small plastic pouches, which reduces the need for glass jars (which can be expensive and difficult to obtain) and makes it more affordable for poor consumers.

Auteur : Sue Azam Ali
Saisie le : 06/12/2001
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