Fresh Raw Tamarind Pickle / Uppu Chintakaya Thokku – How to prepare Chintakaya Thokku
Prep Time: 10 minutes
Total Time: 72 hours
1 kg Raw Tamarind/Chintakayalu
2 sp Turmeric Powder
1 small cup Crystal Salt
Remove the stalks of the raw tamarind/chintakayalu, wash well and spread over a cloth and let it air dry. Once done, coarsely grind the raw tamarind with mortar and pestle, then add salt, turmeric powder and grind.
When the salt and turmeric powder well combined with the pickle, then remove from the mortar and keep in a bowl for 3 days. After three days remove the hard seeds from the grounded pickle and grind it once again. Now raw tamarind pickle/uppu chintakaya thokku is ready, store it in a porcelain jar or a plastic bottle.