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.

Prep Time20

Cook Time15

Total Time35

Course: pickle

Cuisine: Indian

Servings:

Calories: 152kcal

Ingredients

400 g green tamarind washed, deseeded, roughly chopped
60 ml sesame oil 4 tablespoons

For roasting & grinding

30 g chana dal 2 tablespoons
30 g urad dal 2 tablespoons
10 g fenugreek seeds 2 teaspoons
5 g cumin seeds 1 teaspoon
8–10 g dried red chilies 6–8 pieces

For tempering

5 g mustard seeds 1 teaspoon
6 g curry leaves 10–12 leaves
0.5 g asafoetida a generous pinch

Spices & seasoning

3 g turmeric powder 1 teaspoon
10–12 g red chili powder 2–2½ teaspoons
18–20 g salt or to taste (1 to 1½ tablespoons extra-fine)

To finish

Extra sesame oil for topping 2–3 tablespoons

US Customary - Metric

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