One of my friend's Trupti, brought a pickle the other day; it was sweet, sour and pungent at the same time. She had made it out of what is called here in Goa "Bimbal".
Bimbal's a look like tendli/Tondli/Tondikai /gherkins but are sour and are used in a variety of dishes like Goan prawn curry.
I found what is known locally "Karmala" or "Kamarak" in Marathi and made pickle out of them. Basically taste wise I personally think Karmala are more sour than Bimla. This is what Kamarak look like.
I quite like their star shape so I cut them horizontally you can cut them in any shape you want.
You will need
For 1 cup of these cut pieces
1 ½ cup of jaggery cut fine
1 tblsp chilli powder (adjust as per taste)
1 small block of asafoetida/hing (Shankar Chaap) or 2 tsp powdered asafoetida/hing.
1. Add one teaspoon full of water to the jaggery in a thick bottomed vessel and bring to boil stirring constantly.
2. When the jaggery boil and thickens add 1 drop of the boiling liquid in a little water. The drop forms a hard mass on pressing it forms a solid rock. Your jaggery is done.
3. Quickly add all the cut pieces and the rest of the ingredients.
4. The moment the "karmalas" are added the jaggery becomes watery, don't panic cook it on slow flame till the syrup thickens a bit.
5. Cool and serve with Chapatti, rice anything.