Green Tamarind Pickle
Pachi Chintapandu Uragaya
పచ్చి చింతపండు ఊరగాయ
"A fiery, tangy Andhra delicacy that awakens the senses and honours tradition."
Description
Trsna’s Pachi Chintapandu Uragaya is a bold expression of Andhra’s culinary soul.
Our pickle is crafted at the peak of tamarind season in small, artisanal batches batches in the heart of Andhra Pradesh. We use only locally harvested, farm-fresh ingredients and honour a traditional heirloom recipe passed down through generations. We never substitute even a single component—including our original sesame oil—to preserve the true Pachi Chintapandu Uragaya taste.
A zesty dance of raw green tamarind and fresh spices that sparks every bite with tangy brightness and earthy warmth.
Each jar is sun-cured, stone-ground, and matured to perfection, delivering a punch of authenticity in every bite. No shortcuts. No compromises. Just pure, tangy tradition.
Transform your meals with Trsna’s Green Tamarind Pickle—where seasonal freshness, time-honoured tradition, and uncompromised quality converge in every jar. Indulge in the true essence of Pachi Chintapandu Uragaya and taste heritage bursting with flavour.
Ingredients
Raw Green Tamarind (55%): provides a vibrant, citrus-like sourness that anchors the pickle.
Sesame Oil: imparts a toasted, nutty richness that carries and mellows the spice notes.
Green Chillies: deliver a crisp, fresh heat that enlivens the flavour profile.
Garlic: adds savoury depth and a hint of sweet aroma.
Curry Leaves: lend an herbal, citrusy fragrance that brightens each mouthful.
Salt: balances tartness and regulates moisture for optimal preservation.
Sun-dried, roasted, stone-ground spices:
Mustard Seeds: burst with sharp, pungent pops of heat.
Fenugreek Seeds: contribute gentle bitterness and complexity.
Turmeric: offers earthy warmth and a golden hue.
Asafoetida: infuses an umami-rich savouriness that ties the blend together.
Acidity Regulator (INS 260): maintains consistent tang and safe pH levels.
History
This pickle has deep roots in rural Andhra households, where raw tamarind was preserved to last through the monsoon. Traditionally made by grandmothers using stone grinders and sun-dried ingredients, it was stored in ceramic jars and served with love. The recipe has remained largely unchanged for generations—bold, rustic, and unapologetically sour.
Fun Facts
- Green tamarind (unripe tamarind) is called Chintakaya in Telugu, Chinch in Marathi, Imli in Hindi, Tentul in Bengali, Amli in Gujarati, Huli in Kannada and Puli in Malayalam and Tamil.
- This pickle is made from the youngest, sourest tamarind pods, harvested before they mature.
- It’s one of the few pickles that doesn’t rely on fruit pulp or juice, but instead uses the whole raw tamarind for a bold, fibrous bite.
- In Andhra homes, it’s often the first pickle of the season, signalling the arrival of summer and the start of pickling rituals.
Flavour, Taste & Texture
- Flavour: Explosively tangy with a sharp green chilli bite and earthy garlic undertones.
- Taste: A bold medley of sour, spicy, salty, and umami.
- Texture: Coarse and fibrous with chewy tamarind bits and a thick, oil-rich masala.
Health Benefits
- Vitamin C Boost: Raw tamarind is a natural immunity enhancer.
- Digestive Aid: Asafoetida, fenugreek, and mustard stimulate digestion.
- Anti-inflammatory: Turmeric and garlic help reduce inflammation.
- Natural Detoxifier: Tamarind is known to cleanse the liver and blood.
Serving Suggestions
- Mix with hot rice and ghee for a nostalgic Andhra staple.
- Serve with curd rice, pongal, or khichdi for a tangy contrast.
- Spread on rotis, parathas, or sourdough toast.
- Add to cheese boards or mezze platters for a bold, citrusy zing.
Fusion & Quick Recipe Ideas
- Tamarind Pickle Aioli: Blend with mayo or Greek yoghurt for a zesty dip.
- Pickle Fried Rice: Toss with leftover rice, curry leaves, and peanuts.
- Chintapandu Quesadilla: Layer with cheese and sautéed onions in a tortilla.
- Pickle-Stuffed Paratha: Mix into dough or use as a filling with mashed potatoes.
- Tamarind Stir-Fry: Add to sautéed mushrooms or tofu for a tangy glaze.
Frequently Asked Questions (FAQs)
- What makes Trsna’s Pachi Chintapandu Uragaya special, compared to other brands?
Trsna’s Pachi Chintapandu Uragaya is handcrafted from 55% raw green tamarind, locally sourced in peak season. The pickle is infused with sesame oil and a vibrant mix of green chillies, garlic, curry leaves, and an heirloom spice blend—sun-dried, roasted, and stone-ground to retain depth of flavour. Made in small batches at the region of origin, it’s rooted in traditional recipes passed down through generations. No substitutions. No shortcuts. Just pure, authentic taste.
- Is the pickle spicy?
Yes—expect a lively burst! Green chillies, garlic, and mustard seeds deliver a fresh, zesty heat that complements tamarind’s natural sourness. It’s bold, tangy, and thrilling on the palate.
- How should I store the pickle after opening?
After every use, wipe the rim clean, seal the jar tightly, and refrigerate. Always use a clean, dry spoon to avoid moisture and preserve the pickle’s integrity.
- How long does the pickle stay fresh?
Unopened, it stays fresh for up to 12 months. Once opened and properly stored in the refrigerator, it remains vibrant and safe to consume for 6–8 months.
- Are there any additives or preservatives used?
We only add food-grade acidity regulator (INS 260) for pH balance and safety. No artificial colours, flavour boosters, or gimmicky fillers—ever.
- Is the pickle vegan and gluten-free?
Absolutely. Trsna’s Green Tamarind Pickle is 100% vegan and naturally gluten-free, with no dairy, grains, or animal products involved.
- Can I use it in cooking or only as a condiment?
Both! Stir it into lentils, dressings, or stir-fries for a sour-spicy twist, or serve it as a side with rice, rotis, dosa, or upma. It’s versatile and unmistakably flavourful.
- Where is the pickle made?
Every jar is handcrafted in coastal Andhra Pradesh by local artisans using regionally harvested tamarind and spices. It reflects the culinary heritage of its origins.
- Do you ship internationally?
Yes—Trsna ships to selected international destinations. Shipping charges and estimated delivery times are calculated at checkout based on your location.
- What’s the best way to enjoy it the traditional way?
For a classic Andhra-style meal, mix a spoonful into hot rice with ghee or pair it with curd rice and crispy papad. Its tang and spice are deeply comforting and utterly addictive.
Certifications
| Weight | 110gm, 400gm |
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