Chintakaya (raw tamarind) pickle is a traditional Andhra delicacy made from tender, raw tamarind pods. Unlike the ripe tamarind used in cooking, raw tamarind has a distinct sourness and a firm, crunchy texture. This pickle combines the tartness of raw tamarind with fiery spices - red chili, mustard, fenugreek - preserved in sesame oil.
It's a seasonal pickle made when tamarind trees bear young pods, and is cherished for its unique flavour and long shelf life. Pairs wonderfully with rice and ghee.
⏲️ Prep: 30 mins
☀️ Sun-dry: 1-2 days
🍽️ Makes: 500g
🔥 Spice level: Hot
📅 Shelf life: 6-8 months
🧂 Ingredients
- 500 g raw tamarind (chintakaya), tender and green
- 3 tbsp salt (rock salt preferred)
- 1 tsp turmeric powder
- 3 tbsp red chili powder (Guntur variety)
- 2 tbsp mustard seeds, coarsely ground
- 1 tbsp fenugreek seeds, roasted and powdered
- 1 tsp asafoetida (hing)
- ¾ cup sesame oil (gingelly oil)
- 1 tsp mustard seeds for tempering
- Few curry leaves
- 2-3 dry red chilies, broken
📌 Use tender, green raw tamarind pods. Avoid ripe or overly fibrous ones.
📝 Method
Step 1 Wash raw tamarind pods and pat dry. Remove the outer skin (if tough) and cut into 1-inch pieces. Discard any seeds if they are hard.
Step 2 Spread the pieces on a clean cloth and sun-dry for 1-2 hours to remove surface moisture.
Step 3 In a large bowl, mix the tamarind pieces with salt and turmeric. Transfer to a clean glass jar, cover with muslin cloth, and sun-dry for 1-2 days, shaking occasionally. This step removes excess moisture and softens the tamarind slightly.
Step 4 After sun-drying, drain any liquid released (if any).
Step 5 In a small bowl, combine red chili powder, ground mustard, fenugreek powder, and asafoetida.
Step 6 Heat sesame oil until smoking, then cool completely. (Never use hot oil - it will cook the spices.)
Step 7 Add the spice mix to the tamarind pieces and mix well. Pour the cooled oil over and add curry leaves and broken red chilies. Mix thoroughly with a clean, dry spoon.
Step 8 Transfer to a clean, dry glass jar. Ensure oil covers the pickle; add more warm (not hot) oil if needed. Close tightly and keep in a warm place for 3-4 days, shaking occasionally.
Step 9 Mature for at least one week before serving. Refrigerate after opening.
🌶️ Regional variations
Raw tamarind pickle is made across Andhra with slight variations:
- Coastal Andhra: Uses more mustard and sesame oil, sometimes with garlic.
- Rayalaseema: Extra spicy with Guntur chilies and less oil.
- Telangana: Often includes curry leaves and a pinch of fenugreek.
🍚 How to serve
This pickle is incredibly versatile:
- Mix with hot rice and ghee - a tangy, spicy delight.
- Serve as a side with curd rice or lemon rice.
- Pair with pesarattu or dosa for a unique breakfast.
- Add a spoonful to vegetable stir-fries for instant zest.
🧺 Storage and shelf life
Properly prepared chintakaya pickle lasts 6-8 months without refrigeration if stored in a cool, dark place. Always use a dry spoon. Ensure the top layer is covered with oil - add a little more if needed. Refrigeration after opening is recommended for prolonged freshness.
❓ Frequently asked questions
Q: Can I use ripe tamarind instead of raw? A: No, ripe tamarind is too soft and will not yield the same crunchy texture. This pickle specifically uses raw, tender pods.
Q: Why did my pickle become bitter? A: Bitterness can come from over-roasted fenugreek or using too much mustard. Balance with a little jaggery.
Q: Can I reduce the spice level? A: Yes, use milder chili powder (like Kashmiri) or reduce quantity.
Q: Is this pickle vegan? A: Absolutely - all ingredients are plant-based.
Cut raw tamarind; salt and sun-dry; mix with spices and oil; mature.
chintakaya pickle, raw tamarind pickle, Andhra pickle, Indian pickle, tamarind pickle
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