Chintakai Pickle

Description

This isn’t your regular pickle. Chintakai Pickle is made from tender, handpicked tamarind pods sourced fresh during the short seasonal window when they’re just right. Slightly sour, slightly bitter, but bold in flavor, just how Andhra Ammammas have always liked it.

We begin by carefully cleaning and drying the tender tamarind. No shortcuts, no rush. Then, it’s blended with stone-ground spices, Guntur red chillies, natural rock salt, and cold-pressed groundnut oil, all done in small batches right here in Rajahmundry. We follow strict hygiene practices and use sterilized jars for every order.

What makes this pickle special is the balance. The tamarind’s tanginess is balanced beautifully by the heat of the chillies and the depth of roasted fenugreek and mustard seeds. It’s not overpowering, but it lingers.

And no, we don’t stockpile. Every jar is made to order. That means when you open it, you’re getting a freshly packed, sun-cured, traditionally prepared pickle—just like the ones Ammamma stored in the dark kitchen corner in big Bharanis (ceramic jars).

Pair it with hot rice and a dollop of ghee, or spread it on dosas and idlis it’s a flavor bomb waiting to explode. You might even forget the main course.

We don’t add any preservatives or food colors. Just old-school taste, fresh ingredients, and the love only Ammamma’s hands can bring.