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Tamarind Pickle Chutney

7 Jul

Chintakaya Ullipaya Pachadi.

Traditional tamarind pickle which is a preserved tamarind pickle is used to make this chutney. Finely chopped onion, green chiles, spring onions, cilantro etc. are added to the tamarind pickle. Finally the pickle is tempered with south Indian spices and dals to enhance the flavor.
Makes: around 3/4 Cup of Chintakaya Ullipaya Pachadi.


Traditional Tamarind Pickle 1/2 Cup
Onion 1 Small
Green Chile 1 – 2
Salt a Pinch


Chana Dal 1/8 tsp
Urad Dal 1/8 tsp
Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Peel and finely chop the onion.
Remove stem, wash and chop the green chile.

Heat oil in a pan, add all talimpu ingredients in order.
When chand dal changes color, add the tamarind pickle and remove from heat.
Remove the pickle onto a bowl.
Add the chopped onion, green chiles and salt.
Mix thoroughly and erve tamarind pickle chutney with idly, dosa or with any deep fried snacks.
Notes: Chutney can be stored tight in a refrigerator for upto a week.

Suggestions: If the pickle is too spicy, stir in more tamarind pickle.
Variations: Also add chopped spring onions and cilantro to the chutney if you wish.
Other Names: Tamarind Pickle Chutney, Chintakaya Ullipaya Pachadi.