**9.7 Tamarind pickle**

To make tamarind pickle, the commercially available pulp is used. Pickles are hot, spicy, and salty-sour in flavor, and they can be stored for months. The inclusion of salt, enhanced acidity, and spices aid in preservation (**Figures 21** and **22**).

**Figure 19.** *Flow chart for tamarind candy preparation.*

*Postharvest Technology of Tamarind DOI: http://dx.doi.org/10.5772/intechopen.101096*

**Figure 20.** *Tamarind candy.*

**Figure 21.** *Flow chart for tamarind pickle preparation.*

**Figure 22.** *Tamarind pickle.*
