Take a bowl and wash the tamarind then soak it in water. 
Later mash the tamarind and extract the juice by filtering it. 
Take a slotted plated and filter the tamarind pulp to remove the dust particles. 
Now boil the tamarind pulp 
Switch on the stove and heat a pan. 
Now pour the tamarind pulp and cook it by mixing it with a spoon. 
Cook it until a thick mixture and then switch off the stove. Transfer it to a plate. 
Now take a mixing bowl and tindora, salt, red chili powder.  
Add turmeric powder, mustard powder, fenugreek powder, lemon salt, and peeled garlic. 
Also, add cooked tamarind pulp and mix it well until combined. 
After mixing the ingredients add peanut oil and mix it well. 
Now the Tindora pickle is ready. store it in a glass jar. 
Press it while adding into the jar. Tindora pieces may take 3 days to absorb the flavors.  
After 3 days check the taste of the pickle and add salt if required. 
If required add extra oil. It stays good for 10 days. 
Serve this Spicy pickle with rice.  
