Chintapandu Pachadi | Andhra Tamarind Chutney

This tangy and spicy Chintapandu Pachadi is a great favourite in my home and I make it often nowadays.

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My father is devotee of Chintakaya Pachadi that is made with unripened tamarind pods. However, in the lockdown, Chintakaya was hard to come by and so I used Chintapandu (or regular tamarind we use at home) to make this tangy Andhra Tamarind Chutney. Much to my delight, my father loved it and it has become a staple in our home.

Believe you me, a well-made Chintapandu Pachadi tickles the taste buds and can add an extra oomph to any meal. In Andhra Pradesh and Telanaga, we mix a dollop of this pachadi with hot steamed rice topped with some sesame oil, and then savour it morsel by morsel. Simply the best way to enjoy this pachadi. You can also serve this chutney as an accompaniment to idli or dosa, and surprise people.

Tamarind has many health benefits: it helps manage cholesterol and weight, improve digestion and alleviate constipation. In addition, tamarind is rich in Vitamin A and that helps keep your eyes healthy. Read more about the health benefits of Tamarind.

If you like such unusual pachadis and pickles, do try my recipes for:

• Kakarakaya Nilava Pachadi (Andhra Bitter Gourd Pickle)
• Dondakaya Avakaya | Andhra Ivy Gourd Pickle
• Andhra Dondakaya Pachadi | Kovakkai Thogayal | Tindora Chutney | Ivy Gourd Chutney

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How to Make Chintapandu Pachadi | Andhra Tamarind Chutney

1. Getting the Tamarind Ready
   1. Take 1/4 cup tamarind and mash it a bit with your fingers. 
   2. Remove and discard any seeds the tamarind may have may have.
   3. Soak the tamarind in 1/4 cup warm water for 10 minutes.
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2. Getting the Spice Mix ReadyIn a pan, over low heat, heat 1 tbsp oil.
   1. Add 1 tsp cumin seeds, 3 tsp  coriander seeds and 2 tsp sesame seeds.
   2. Stir-fry till the seeds start to change colour.
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   3. Now, add 12 to 15 spicy red chillies and stir-fry for a few seconds. I used spicy Pandi chillies. Initially, I used just about 8 chillies and found that I needed more.
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   4. Turn off the heat.
   5. To the hot spices mix, add 1/2 tsp turmeric and 3/4 tsp salt, and mix well.
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3. Making the Chintapandu Pachadi
   1. Transfer the cooled spice mix to a dry grinder and grind to a coarse powder.
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   2. Now add the soaked tamarind with the water, and grind to a thick, smooth paste. Add more water (1 tsp at a time), if needed.
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   3. In a pan, heat 3 tbsp oil.
   4. Add 1 tsp cumin seeds and 1 tsp udad dal.
   5. Stir-fry till the udad dal is golden brown.
   6. Add 8-10 curry leaves and stir-fry for a few seconds.
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   8. Add the ground tamarind paste and stir-fry for 5 to 7 minutes till all the oil is absorbed. You have to fry this pachadi well so that the raw taste of tamarind goes away. In addition, the water also evapourates, ensuring that the chutney has a long shelf-life.
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   9. Let the Chintapandu Pachadi cool completely.
   10. Transfer to a air-tight glass bottle.
4. Serving Suggestions
   1.  Mix this pachadi with hot steamed rice and some sesame oil. Enjoy with a papad. 
   2. Serve the Tamarind Chutney as a side to idli or dosa.

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Recipe for Chintapandu Pachadi | Andhra Tamarind Chutney

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Chintapandu Pachadi | Andhra Tamarind Chutney

Aruna

Make this spicy, tangy, and long-lasting Chintapandu Pachadi, and you will be surprised at the depth of flavour in it. While this Andhra Tamarind Chutney is traditionally eaten with rice, but you can also serve it with idli and dosa.

4 from 2 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Cooling Time 20 minutes mins

Course Accompaniment, Side Dish

Cuisine Andhra, Indian, South Indian, Telangana, Vegan, Vegetarian

Servings 12 Servings

Calories 56 kcal

Equipment

• Small Bowl
• Frying Pan
• Spoon
• Grinder
• Dry, Air-tight glass bottle (200 ml capacity)

Ingredients

  

1x2x3x

• 1/4 Cup Tamarind 50 gms
• 1/4 Cup Water

For Spice Mix

• 1 tsp Cumin Seeds 5 gms
• 3 tsp Coriander Seeds 6 gms
• 2 tsp Sesame Seeds 8 gms
• 10-15 Dry Red Chillies 10-15 gms
• 1/2 tsp Turmeric
• 3/4 tsp Salt
• 1 tbsp Oil

Other Ingredients

• 3 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Udad Oil
• 8-10 Curry Leaves

Instructions

 

Getting the Tamarind Ready

• Take 1/4 cup tamarind and mash it a bit with your fingers.
• Remove and discard any seeds the tamarind may have may have.
• Soak the tamarind in 1/4 cup warm water for 10 minutes.

Getting the Spice Mix Ready

• In a pan, over low heat, heat 1 tbsp oil.
• Add 1 tsp cumin seeds, 3 tsp  coriander seeds and 2 tsp sesame seeds.
• Stir-fry till the seeds start to change colour.
• Now, add 10 to 15 spicy red chillies and stir-fry for a few seconds. I used spicy Pandi chillies.
• Turn off the heat.
• To the hot spices mix, add 1/2 tsp turmeric and 3/4 tsp salt, and mix well.

Making the Chintapandu Pachadi

• Transfer the cooled spice mix to a chutney grinder and grind to a coarse powder.
• Mash the soaked tamarind a bit and discard any seeds it may have.
• Now add the soaked tamarind with the water, and grind to a thick, smooth paste. Add a little water, 1 tsp at a time, if needed.
• In a pan, heat 3 tbsp oil.
• Add 1 tsp cumin seeds and 1 tsp udad dal.
• Stir-fry till the udad dal is golden brown.
• Add 8-10 curry leaves and stir-fry for a few seconds.
• Add the ground tamarind paste and stir-fry for 5 to 7 minutes till all the oil is absorbed. You have to fry this pachadi well so that the raw taste of tamarind goes away. In addition, the water also evapourates, ensuring that the chutney has a long shelf-life.
• Let the Chintapandu Pachadi cool completely.
• Transfer to a air-tight glass bottle.

Serving Suggestions

• Mix this pachadi with hot steamed rice and some sesame oil. Enjoy with a papad.
• Serve the Tamarind Chutney as a side to idli or dosa.

Nutrition

Calories: 56 kcalCarbohydrates: 3 gProtein: 1 gFat: 5 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gTrans Fat: 1 gSodium: 147 mgPotassium: 38 mgFiber: 1 gSugar: 2 gVitamin A: 139 IUVitamin C: 14 mgCalcium: 14 mgIron: 1 mg

Keyword Chintapadu Pachadi, Tamarind Chutney, Tamarind Chutney for Rice

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!