Chinthakaya Pickle
Young tamarind ground with garlic and red chilli — tangy and bold. Sun-cured the old-fashioned way, slow-tempered in cold-pressed sesame oil, and bottled by hand in our village kitchen. Best enjoyed with hot rice and a generous spoon of ghee.
Authentic Chinthakaya Pickle
Chinthakaya Pickle is one of Andhra's most underrated treasures — a vivid, tangy pachadi made from young green tamarind pods, ground together with garlic and red chilli before the tamarind matures into its familiar brown sweetness. Our Chinthakaya Pickle is handcrafted in Tanuku from seasonal raw tamarind, hand-pounded on a stone grinder and finished with cold-pressed sesame oil for that unmistakable village-kitchen depth.
What makes our Chinthakaya Pickle special
We use only young, green tamarind harvested before the pods harden. The flesh is pounded with garlic cloves, Guntur red chilli powder, mustard and fenugreek on a stone grinder, then finished with rock salt and cold-pressed sesame oil. There is no cooking — the rawness is the magic. Our Chinthakaya Pickle keeps its bright green-brown colour and aggressive tang that mellows beautifully over a few weeks.
Flavour profile & experience
The first hit is electric sourness — sharper, greener and more alive than ripe tamarind. Then comes the pungent kick of raw garlic and the slow burn of Guntur chilli, with mustard adding pop. Cold-pressed sesame oil softens the edges and ties the masala together. Chinthakaya Pickle is fiercely tangy, deeply savoury and impossible to forget once you have tried it the right way.
Product highlights
- Made with young green tamarind
- Hand-pounded garlic and chilli masala
- Cold-pressed sesame (gingelly) oil
- Seasonal small-batch pickle
- No artificial preservatives or colours
Ingredients
Young green tamarind, garlic, red chilli powder, mustard seeds, fenugreek, rock salt, cold-pressed sesame oil, asafoetida.
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