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Chintakaya tokku (raw tamarind pickle)

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Tender green tamarind pods pounded with chillies, salt and turmeric into a sharp, sour pickle that keeps for a year.

Region: TelanganaOccasion: Made in winter when tamarind pods are tender; eaten all yearTime: 1 hour + 3–4 days restingServes: About 1 kgVegan

Ingredients

  • 1 kg tender green tamarind pods
  • 200 g green chillies (or red chilli powder to taste)
  • 150 g rock salt
  • 2 tsp turmeric
  • Tempering: ½ cup sesame or groundnut oil, 1 tsp mustard seeds, 1 tsp fenugreek seeds, 6 dry red chillies, 10 garlic cloves, a pinch of hing

Method

  1. Wash the tamarind pods and dry them completely in the shade. Remove the stalks and strings and chop them.
  2. Pound or grind the pods with salt and turmeric to a coarse paste. Pack in a clean, dry jar and leave for 3–4 days, stirring once a day.
  3. Grind the green chillies (or mix in chilli powder) with a portion of the tamarind paste, then mix with the rest.
  4. Heat the oil, add mustard, fenugreek, red chillies, garlic and hing. Cool the tempering and pour it over the pickle.
  5. Mix well and store in a dry glass or ceramic jar. Always use a dry spoon.

History

Tokku means a pounded pickle. Making chintakaya tokku in winter, when tamarind trees are full of green pods, is a long-standing Telangana household tradition.

Significance

A spoon of chintakaya tokku with hot rice and ghee, or with jonna rotte, is a favourite simple meal across Telangana.

Sources