The arrival of winter brings a variety of spicy and tangy accompaniments to the dining table for food enthusiasts. During this season, one of the most sought-after condiments in South Indian households is raw tamarind pickle, popularly known as chintakaya pachadi in Telugu. Its distinct sour and spicy flavor enhances any meal, and preparing it is quite straightforward. When made using the correct method, this pickle stays fresh for months without spoiling.
Ingredients required for the pickle
To prepare this traditional recipe, a few specific components are needed. You will require 250 grams of fresh raw green tamarind, 8 to 10 green chillies according to taste, rock salt or coarse salt as per preference, and 3 to 4 tablespoons of sesame oil or peanut oil. Additionally, fenugreek seeds, mustard seeds, asafoetida, dried red chillies, curry leaves, and crushed garlic are needed for tempering and flavoring.
Preparation and crushing process
Begin by thoroughly washing the fresh raw tamarind with water and wiping it completely dry with a cloth so that no moisture remains. Next, lightly scrape off the fibers at both ends and the outer thin layer using a knife. If the seeds inside the tamarind are hard, slit them open and remove them before chopping the tamarind into small pieces. Using a mortar and pestle or a grinder, coarsely crush the chopped tamarind, green chillies, turmeric, and salt together. It should not be turned into a smooth paste, as keeping it coarse preserves its traditional texture and taste.
Adding spices and tempering
In a small pan, dry roast fenugreek seeds and half a tablespoon of mustard seeds, grind them into a powder, and mix it into the tamarind blend along with crushed garlic. Next, heat oil in a pan and let the remaining mustard seeds, asafoetida, dried red chillies, and curry leaves splutter. Once the tempering cools down completely, mix it thoroughly into the prepared tamarind base.
Serving suggestions
Store the finished pickle in a clean, dry glass jar. This flavorful condiment tastes absolute best when served alongside steaming hot rice and pure desi ghee, making for a truly delightful meal.
