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Raw Tamarind Pickle | Chintakaya Pachadi

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
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

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.