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Pickled Potatoes

Tangy South Indian potato pickle (Aloo Niluv Pachadi) with tender potatoes in a spiced tamarind-oil base.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: pickles
Cuisine: Indian
Servings: 10
Calories: 159kcal

Ingredients

  • 1.2 kg potatoes boiled, peeled, and cut into 2.5 cm chunks (about 8–10 medium)
  • 60 ml sesame oil 4 tablespoons

Whole spices for toasting and grinding

  • 5 g cumin seeds 1 teaspoon
  • 5 g coriander seeds 1 teaspoon
  • 3 g fenugreek seeds ½ teaspoon

For the tempering

  • 5 g mustard seeds 1 teaspoon
  • 1 g asafoetida hing (¼ teaspoon)
  • 6 green chilies slit lengthwise

For the pickle base

  • 120 ml tamarind extract ½ cup
  • 5 g ground turmeric 1 teaspoon

Prepared ground spice mix (from above)

  • 10–12 g salt or to taste (2 teaspoons approx.)

To finish

  • 30 ml lemon juice 2 tablespoons
US Customary - Metric

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

Calories: 159kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 414mg | Potassium: 302mg | Fiber: 3g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 15mg | Calcium: 23mg | Iron: 1mg