Remove the seeds from the tamarind and cut into slices.
Heat the oil in a large frying pan (skillet) over medium heat.
Add the dried red chillies.
Stir-fry for about 1-2 minutes, or until they turn a shade darker.
Add the mustard seeds.
Stir-fry for about 1 minute, or until they start to splutter.
Add the curry leaves and coarsely ground garlic and cover the pan with a lid.
After 3-4 minutes, remove the lid and check that the garlic is light brown.
Add the garlic paste and fry for a few minutes.
Add the chilli powder, the season with salt and cook for 1 minute.
Add the tamarind and cook for a few minutes, then add the vinegar and mix well.
Remove from the heat and allow to cool.
When cool, bottle into sterilized jars with enough oil to cover the surface of the pickle.
If the oil does not cover the pickle, mold will develop.
This pickle can be stored for up to 3 weeks in the refrigerator.