Green Tamarind Pickle
Quick Andhra-style pickle made with raw green tamarind, green chilies, roasted dals, and aromatic spices. Tangy, fiery, and perfect as a side for rice or flatbreads.
Servings: 12
Calories: 152kcal
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
Calories: 152kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 138mg | Potassium: 150mg | Fiber: 3g | Sugar: 9g | Vitamin A: 90IU | Vitamin C: 21mg | Calcium: 26mg | Iron: 1mg