Wash and soak the tamarind in water for 10 to 15 minutes and squeeze it with hand in water to make it pulpy. If ripe tamarind is used then remove the seeds after squeezing and if seedless dried imli is used just soak it and squeeze it.

In a pan dry roast the cumin seeds, coriander seeds, mustard seeds, fenugreek seeds, kalonji, fennel seeds, dry red chillies for few seconds till nice aroma comes and let it cool. In a blender jar add all the roasted ingredients, garlic pods, and make coarse masala powder.

Heat oil in a kadai and fry the curry leaves and keep aside. In a blender jar add the roasted peanuts, roasted sesame seeds, curry leaves and make a fine powder. To this add the tamarind extract and the firstly prepared coarse masala powder and blend again. Add little water if needed.

Heat oil in a kadai and put the cumin seeds, mustard seeds, curry leaves. Allow it to crackle. Then add the pickle in it and mix well. Or directly add the mustard oil into the pickle without heating it and mix well. Store in air tight container.