Raw Tamarind has a very important place in the Indian kitchen because of the health benefits as well as it is a treasure of anti-oxidants and dietary fibers. We Indians love the tangy and sweetish taste and enjoy this in chutneys, candies, pickles and more. I still remember those childhood memories, we used to buy tamarind candies on our way to school.

The delicious chintakaya pachadi with Rice and Ghee is enjoyed by all age groups and in fact, the recipe is one among the famous Indian dishes. Want to prepare this delicious recipe for your family today? If that’s a Yes, I’m with you and help you with step by step procedure in preparing the recipe.

I’ve also included a Video Tutorial that helps you prepare Chintakaya Pachadi.

You may also like Gongura Pachadi

Tip: Raw tamarind pickle can be stored for not less than 6 months under good storage facilities.

Tamarind Pickle tastes great with Dosa Recipe and Pesarattu 

Recipe card for raw tamarind pickle:

Raw Tamarind Pickle | Chintakaya Pachadi
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Serve the most South Indian famous raw tamarind pickle with hot rice and ghee. The lip-smacking raw tamarind pickle blended with fried raw tamarinds, red chillies, cumin seeds, fenugreek seeds and green chillies. Finally tempering with curry leaves, garlic cloves, tempering seeds, halves dry red chillies. 

Course: Main Course, Side Dish
Cuisine: Indian
Keyword: chintakaya pachadi, raw tamarind pickle, tamarind pickle, tamarind recipes
Ingredients
Ingredients for raw tamarind pickle:
  • Raw Tamarinds - 15
  • Oil - 7 spoons
  • Dry red chilli - 30
  • Salt - 1 spoon
  • Cumin seeds - 1 spoon
  • Fenugreek seeds - 1/2 spoon
  • Green chilli - 3
For tempering:
  • Tempering seeds - 1 spoon
  • Dry Red chillies - 4
  • Garlic Cloves - 13
  • Curry Leaves - 1/4 cup
Instructions
Procedure for raw tamarind pickle:
Wash, drain and cut raw tamarind to small pieces:
  1. Wash the raw tamarind thoroughly 2 or 3 times

  2. Drain the water from raw tamarinds. Dry raw tamarinds with the kitchen towel.

  3. Remove small sticks from the sides of tamarind. Cut them into small pieces.

Frying all the spices:
  1. Heat a pan over a medium flame add oil, dry red chillies fry them and set aside.

  2. Add raw tamarind pieces fry for 2 minutes until they become soft.

  3. Fry the raw tamarind coarsely don’t make the paste.

  4. Add salt mix well. Take all the fried tamarind pieces into a bowl set aside.

  5. Add cumin seeds, fenugreek seeds fry until the seeds splutter and set aside.

  6. Add green chilli fry for a minute and set aside.

Blending the spices:
  1. Take a blender jar to add red chilli, green chilli, cumin seeds and fenugreek seeds. Blend them coarsely.

  2. Add fried tamarind pieces to the same blender jar. Blend all of them coarsely.

  3. Remove seeds from fried raw tamarind pieces, add to the same blender jar and blend them coarsely.

  4. Take all the blended mixture into a bowl and set aside.

Tempering for raw tamarind pickle:
  1. In the same pan adjust oil, add tempering seeds, halved red chilli, garlic cloves and curry leave let them splutter.

  2. Add blended raw tamarind mixture to the pan mix well. Adjust salt mix well and switch off the flame.

  3. Serve the most South Indian famous raw tamarind pickle with hot rice and ghee.

                           

Step by step procedure for raw tamarind pickle:

Clean, drain and cut raw tamarind to small pieces:

Clean the raw tamarind thoroughly 2 or 3 times. Dry raw tamarinds with the kitchen towel.

Remove the tails 😉

Cut them into small pieces.

Frying the spices:

Heat a pan over a medium flame add oil, dry red chillies fry them and set aside.

Add raw tamarind pieces fry for 2 minutes until they become soft.

Fry the raw tamarind coarsely don’t make the paste.

Add salt mix well.

Take all the fried tamarind pieces into a bowl set aside.

Add cumin seeds, fenugreek seeds fry until the seeds splutter and set aside.

Add green chilli fry for a minute and set aside.

Blending the spices:

Take a blender jar to add red chilli, green chilli, cumin seeds, and fenugreek seeds.

Blend them coarsely.

Add fried tamarind pieces to the same blender jar.

Blend all of them coarsely.

Remove seeds from fried raw tamarind pieces, add to the same blender jar and blend them coarsely.

Take all the blended mixture into a bowl and set aside.

Tempering for raw tamarind pickle:

In the same pan adjust oil, add tempering seeds. Break the red chilli into two pieces and add garlic cloves.

Add curry leaves fry until they splutter.

Add blended raw tamarind mixture to pan mix well. Adjust salt mix well and switch off the flame.

Here you go. . . Hope you liked the recipe. Got any feedback to make them better? feel free to drop an email.

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