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
- Wash the tamarind pods and dry them completely in the shade. Remove the stalks and strings and chop them.
- 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.
- Grind the green chillies (or mix in chilli powder) with a portion of the tamarind paste, then mix with the rest.
- Heat the oil, add mustard, fenugreek, red chillies, garlic and hing. Cool the tempering and pour it over the pickle.
- 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.