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Goan Tendli Pickle

Vania Cotta
A very tangy, spicy yet flavourful pickle made using fresh and crisp tendlis.
Prep Time 1 d
Cook Time 45 mins
Course Side Dish
Cuisine Goan, Indian
Servings 2 jars


  • 100 pieces Tendli
  • Salt to taste
  • Turmeric Powder as per requirement
  • Vinegar to grind
  • Oil as per requirement
  • Curry leaves as per requirement
  • Sugar to taste

Masala paste

  • 100 gms Red chillies
  • 1 inch Ginger
  • 2 pods Garlic
  • 1 tbsp Fenugreek seeds/Methi seeds
  • 2 tbsp Mustard seeds


  • Wash, pat dry to remove all the moisture and cut the tendli lengthwise into 4 pieces.
  • Apply salt and turmeric powder. Mix well and leave in the sun for an afternoon to dry. Let it naturally sun dry.
  • Mix all the dry ingredients together and blend into a fine paste using vinegar.
  • Heat the oil in a deep pot.
  • Add curry leaves and let them crackle.
  • Add the tendli. They should be covered with oil completely.
  • Now add the masala and fry until the tendli get slightly cooked.
  • Add a little sugar to cut the spice.
  • Check for taste and add more salt or sugar if needed.
  • Cook on a slow flame throughout.
  • Let it cool completely before bottling the pickle.


  • Make sure the pickle is topped with enough oil once ready. Here the oil acts as a natural preservative along with the vinegar and salt. 
  • If you are increasing the quantity of the ingredients, make sure to alter the fenugreek seeds accordingly. Adding too much will make the pickle taste bitter. 
  • If possible, it would be nice to sun dry the tendlis with salt and turmeric powder for 2-3 days. 
  • This pickle can be consumed as soon as it is prepared. 
  • Make sure your storing jars are clean, washed and wiped thoroughly.
  • Avoid using the ripe (red inside) tendlis for this pickle.
  • Store this pickle in a cool, dry place and enjoy. 
Keyword tendli pickle