The quantity and product
Sunny lists 1 to 2 tablespoons of tamarind paste for this recipe. That quantity is used with 1 kg aubergine and the other vegetables in the full ingredient list. Read it as part of that complete recipe, rather than a general ratio for every pickle.
Prepare it first
The chapter at 4:21 covers preparing the garlic, shallots and tamarind. By this stage, the aubergine has been partly cooked with vinegar, salt, mint and pepper.
The point at which it is added
At 6:28, tamarind is added with aromatic herbs, including tarragon and summer savory. At 8:50 the aubergine is combined with the other vegetables and mashed. Fresh chillies and Persian hogweed follow in the next chapter.
Vinegar and storage
Tamarind is used alongside vinegar here; it does not replace it. The published description does not specify storage duration or vinegar strength. This page does not establish that the pickle is safe to store at room temperature.
Source: Taste Life Together ↗
