This tangy, spicy South Indian potato pickle — Aloo Niluv Pachadi — is unlike anything you’ve had before. Tender potato chunks soak in a fiery, aromatic oil infused with cumin, coriander, fenugreek, and green chilies.
Pickling potatoes might sound unusual outside of India, but in the southern states of Andhra Pradesh and Telangana it’s a cherished specialty. The word Niluv means “to preserve” in Telugu, while Pachadi refers to a chutney or pickle — together, they describe a dish designed to last for months without refrigeration in the days before modern storage.
Over time, the chunks of potato absorb tangy tamarind and bold spices, turning into little flavor bombs.
Why You’ll Love This Recipe
- Bold, tangy, spicy flavor that only gets better with time
- Perfect with rice, roti, or even dosa
- Long shelf life when stored properly
- Uses pantry spices you likely already have
Pickled Potatoes
Ingredients
Main
- 3 medium potatoes about 12 oz, boiled, peeled, and cut into 1-inch chunks
- 1 lemon-sized ball tamarind about 1.8 oz, soaked in ½ cup warm water, pulp extracted
- 1 ½ teaspoons coarse sea salt or to taste
- Juice of ½ lemon
Spices
- 1 tablespoon cumin seeds
- 2 tablespoons coriander seeds
- 1 teaspoon fenugreek seeds
- ½ teaspoon turmeric powder
- 4 green chilies slit
Tempering
- ½ cup cold-pressed sesame oil gingelly oil
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida hing – optional
Instructions
- Prep the potatoes: Boil potatoes until fork-tender. Peel and cut into 1-inch chunks. Set aside to cool.
- Toast spices: In a dry pan, roast cumin seeds, coriander seeds, and fenugreek seeds until fragrant. Cool, then grind to a fine powder.
- Heat the oil: In a heavy-bottomed pan, heat sesame oil on medium. Add mustard seeds and let them splutter. Add asafoetida and green chilies.
- Add tamarind pulp: Pour in the tamarind extract and cook for 5–6 minutes until slightly thickened.
- Season: Add turmeric powder, ground spice mix, and salt. Stir well.
- Add potatoes: Gently fold in the boiled potato chunks so they are coated in the spice-oil mixture.
- Simmer: Cook on low for 8–10 minutes, stirring occasionally, until the oil begins to separate from the masala.
- Finish: Turn off the heat, stir in lemon juice, and let cool completely before storing in a clean, dry jar.
Notes
Recipe Notes
- Dryness is key: Make sure the boiled potatoes are fully cooled and dry before adding them to the oil and spices. Any moisture shortens shelf life.
- Oil is the preservative: Don’t reduce the oil — it’s what keeps the pickle safe to store for weeks.
- Spice roasting: Roast cumin, coriander, and fenugreek seeds separately on medium heat to avoid burning.
- Storage: Store in a clean, dry glass jar. Always use a dry spoon to avoid spoilage.
- Flavor deepens: The taste improves after 1–2 days as the potatoes absorb more of the tamarind-spice oil.
Twist Ideas
- Garlic boost: Add 6–8 cloves of garlic to the oil when tempering for an extra aromatic punch.
- Smoky version: Lightly pan-fry the boiled potato chunks until golden before adding them to the pickle.
- Sweet-spicy balance: Add 1–2 teaspoons grated jaggery along with the tamarind for a richer, more complex flavor.
- Extra tang: Add a splash of apple cider vinegar or more lemon juice at the end.
- Chili lovers: Add a few dried red chilies along with the green chilies for more heat and color.
Nutrition
FAQ
Q: Can I make this without tamarind?
A: Yes, but you’ll lose the signature tang. You can replace it with extra lemon juice or a splash of vinegar, though the flavor will be slightly different.
Q: How long does this pickle last?
A: Up to 3 months if stored in a clean, airtight glass jar in the fridge. The generous amount of oil helps preserve it.
Q: Can I freeze potato pickle?
A: Freezing isn’t recommended — it changes the texture of the potatoes and can make them watery.
Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes, but reduce the jaggery or skip it if you’re adding it, as sweet potatoes will already add a natural sweetness.
Q: How do I make it less spicy?
A: Reduce the number of green chilies and avoid adding any dried red chilies. You can also deseed the chilies before using.
Tried this Aloo Niluv Pachadi at home? I’d love to hear how it turned out for you — drop a comment below with your thoughts or any tweaks you made. If you snap a photo, tag me on Instagram so I can see your jar of spicy, tangy goodness!
Have a question or something to share? Leave a comment below!