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Chintakaya Pachadi | Raw Tamarind Pickle – Windhu Kitchen

Chintakaya Pachadi | Raw Tamarind Pickle

  • Servings: 6
  • Prep Time: 15m
  • Cook Time: 20m
  • Ready In: 35m
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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

    1 Tbsp
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Chintakaya/Raw Tamarind has a very important place in the Indian kitchen because of the health benefits and a treasure of anti-oxidants and dietary fibers. The delicious chintakaya pachadi with Rice and Ghee is enjoyed by all age groups, and in fact, the recipe is one of the famous Andhra dishes.


  • 1/4 Kg Chintakaya (Raw Tamarind)
  • 2 Teaspoons Salt
  • 1/4 Teaspoons Turmeric Powder
  • 1/4 Kg Ripe Red Chilies
  • 12-15 Garlic Cloves
  • 1 Teaspoon Jeera Methi Powder
  • 3 Tablespoons oil
  • 1/2 Teaspoon Jeera
  • 1/2 Teaspoon Mustard Seeds
  • Few Red Chilies
  • Few Curry Leaves
  • Few Crushed Garlic


Step 1

Take the skin out from the tamarind. Crush the tamarind and take it to the bowl.

Step 2

Add 1 teaspoon salt. 1/4 teaspoon turmeric powder and mix well. Keep it aside for 2 days.

Step 3

After 2 days, take out the seeds from tamarind and put them in the grinder.

Step 4

Cut the chilies into pieces and add them to the grinder along with tamarind.

Step 5

Add 12-15 garlic cloves, 1 teaspoon jeera methi powder, 1 teaspoon salt, and grind it into a smooth paste.

Step 6

Heat 2 tablespoons oil and add 1/2 teaspoon jeera, 1/2 teaspoon mustard seeds, few red chilies, few curry leaves, few crushed garlic. 1/4 teaspoon turmeric powder.

Step 7

Add the seasoning to the tamarind pickle. Mix well and serve with plain white rice.

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