1. Peel the garlic skin and grind it with red chillies to a coarse paste and keep aside.
2. Don`t make it to a fine paste, the bits of garlic in the pickle taste best.
3. Add tamarind to 1/4 cup water and extract thick pulp from it and keep aside.
4. Heat oil, add mustard seeds allow it to crackle then add the garlic paste and saute till raw smell leaves and it starts turning light brown.
5. Now add tamarind pulp, powdered jaggery and mix well.
6. Keep sauting till the mixture turns brown in color.
7. Switch off and store in an airtight container.

Recipe courtesy: www.sharmispassions.com