This green tamarind pickle, known as Chintakaya Thokku in Andhra cuisine, is bold, tangy and fiery all at once. Packed with green chilies, curry leaves, and roasted spices, it’s the kind of condiment that instantly brightens up plain rice or parathas.
Why You’ll Love This
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Tangy, spicy, and deeply flavorful
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A unique Indian pickle made with seasonal green tamarind
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Naturally vegan and gluten-free
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Keeps well for weeks with proper storage
Green Tamarind Pickle
Ingredients
Main
- 9 oz raw green tamarind chintakaya, deseeded
- 8 green chilies
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt adjust to taste
- ½ cup refined sunflower oil or sesame oil for traditional taste
Spices
- 1 teaspoon mustard seeds rai
- 1 teaspoon cumin seeds jeera
- 1 tablespoon chana dal
- 1 tablespoon urad dal
- ¼ teaspoon fenugreek seeds methi
- Pinch of asafoetida hing
- 10 curry leaves
Instructions
- Prepare the tamarind by washing, deseeding, and roughly chopping it.
- In a dry pan, roast chana dal, urad dal, fenugreek, and cumin until golden. Remove and cool.
- Grind the roasted spices with chilies and tamarind to a coarse paste.
- Heat oil in a pan. Add mustard seeds, curry leaves, and hing. Let them splutter.
- Add the tamarind-spice paste, turmeric, red chili powder, and salt. Stir and cook on low until oil begins to separate, about 10 minutes.
- Cool completely before transferring to a sterilized glass jar. Top with a thin layer of oil.
Notes
- Sesame oil brings a nutty, traditional southern flavor, while sunflower oil keeps it lighter.
- For less heat, simply cut back on the green chilies.
- Store sealed under oil for up to 3 weeks at room temperature, or refrigerate for about 2 months.
Recipe twist ideas
- Add a little jaggery for a sweet-sour balance.
- Mix in roasted garlic for a deeper, savory kick.
- Blend until smooth if you’d like it closer to a chutney.
Nutrition
FAQ
Can I use regular tamarind pulp instead of green tamarind?
No, regular brown tamarind gives a very different sweet-sour taste. This recipe is unique to raw green tamarind.
Is this pickle vegan?
Yes, completely vegan and gluten-free.
Can I freeze it?
Not recommended, as freezing changes the texture.
What do I eat it with?
Traditionally with hot rice and ghee, but also great with roti, dosa, or even as a sandwich spread.
Bringing It All Together
Homemade green tamarind pickle has that bold, fiery edge that makes even the simplest meal exciting. If you give it a try, I’d love to hear how it turned out for you in the comments — and feel free to share it with anyone who loves a good Indian pickle.
Share Your Take
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Have a question or something to share? Leave a comment below!