• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Vidhya’s Vegetarian Kitchen logo
  • Home
  • About
    • VVK Galleries
    • VVK YouTube Channel
    • VVK Mentions
    • Privacy & Copyright Policies
  • Recipes
  • Shop
    • Amazon Shop
    • Cookbooks
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Pickles » Cashew Garlic Pickle

    Cashew Garlic Pickle

    Posted on March 4, 2017 · Last Updated on April 19, 2021 · By Srividhya G · 13 Comments

    100 shares
    • Share
    • Tweet
    • Reddit
    Jump to Recipe Card Watch Recipe Video
    Cashew Garlic Pickle collage with text overlay

    An instant spicy and tangy pickle prepared with raw garlic and cashews. This Cashew Garlic Pickle is a popular recipe from Andhra and Telengana.

    Cashew Garlic Pickle served in a small white bowl with various ingredients around the bowl

    After posting back to back Holi recipes both sweet and savory, I wanted to post something spicy. What’s better than pickle right? If you are a garlic lover, then this Cashew Garlic Pickle is for you. :-)

    Today I am going to share a lip-smacking super spicy cashew garlic pickle, a famous recipe from the states of Andhra and Telangana.  This pickle can be prepared within 30 minutes, and this is a perfect side for dal rice and yogurt rice. Like podi, this can be mixed with rice along with ghee or oil.

    Even though I grew up eating no onion no garlic food mostly, I developed a taste for garlic. Thanks to my dad. :-)  Both I and my dad love garlic. My mom and my grandma don’t prefer garlic much, but given the health benefits of garlic, we do use it, but the usage is limited. I love raw garlic and shallots. We love raw garlic and shallots especially with kambu koozh and yogurt rice. During my postpartum, I consumed a lot of garlic too.  Ok, the main reason I am insisting on raw garlic is that this pickle uses raw garlic.

    Closeup on the Cashew Garlic Pickle dish served in a small white bowl with other elements blurred in the background

    It’s All About the Pickle

    We have a couple of Telugu friends here in Bay Area as well, and whenever they visit their native or when someone visits them, we get our fair share of goodies too. This time our friend SL, shared uluva chaaru, pappu podi / kandi podi, and this garlic cashew pickle.

    This garlic cashew pickle was so amazing, and I had it with each and every meal. I love pickles. Period. M, on the other hand, likes them but doesn’t love them like I do. Needless to say, I consumed all the pickle. ;-)

    SL shared the ingredients used in the pickle, but as her mom prepared this in bulk, she wasn’t sure about the measurements. The foodie in me searched for the recipe right away and tried it at home. I stumbled upon this recipe which is almost similar to what my friend had mentioned.

    As they soak in the pickle masala, they become soft and tender. But if you don’t prefer them raw, dry roast cashews without oil and sauté garlic in oil till they become soft and tender. (Thanks to SL for suggesting this idea) I tried shooting a video of this recipe, and here it is,

    Cashew Garlic Pickle Recipe

    Ingredients:

    • Broken Cashew Pieces – ⅓ cup
    • Garlic – ½ cup (scant)
    • Methi Powder – 1 tsp
    • Lemon Juice – ¼ cup
    • Red Chilli Powder – 2 tbsps
    • Salt – 2 tsps
    • Mustard powder – 1 tsp
    • Oil – 2 tbsps
    • Mustard Seeds – ½ tsp
    • Urad Dal – ½ tsp
    • Channa Dal – ½ tsp
    • Red Chilly – 2 (broken into pieces)
    • Curry leaves – few ( 5 to 6 leaves)

    Prep – Work:

    • Squeeze about ¼ cup of lemon juice from1 big lemon or 2 medium sized lemons.
    • If you don’t have mustard seed powder, you coarsely dry grind 2 tsps of mustard seeds and set aside 1 tsp for this recipe.
    • Peel the garlic skin and set aside.

    Steps:

    • In a wide glass bowl or heat-resistant bowl, add the lemon juice.
    • To that, add the red chili powder, mustard powder, methi powder and salt.
    • Mix them well and make sure there aren’t any lumps.
    • Now add the cashew and garlic and mix them well and ensure the garlic and cashews are coated with the pickle mix.
    • In a separate tempering bowl, heat the oil.
    • Once the oil is hot, add the mustard seeds, urad dal, channa dal, broken red chilly and curry leaves.
    • As they start to splutter, add this tadka to the pickle and mix well.

    That’s it. Spicy garlic cashew pickle is ready. Serve hot with rice.

    Notes:

    • If you don’t prefer raw garlic cashew,
      • Dry roast cashew without any oil until golden brown
      • Saute garlic in about 1 tsp of oil until it is golden brown.
      • Add these to the pickle mix.
    • Adjust salt and spice as per the sourness of the lemon juice and also as per your preference.
    • I did not add any asafetida here. But about ½ tsp can be added.
    • Whole cashews can be used. As I had cashew pieces in my pantry, I went ahead with that.
    • Instead of lemon juice, tamarind juice can be used too. But I haven’t tried this recipe with tamarind juice.

    Cashew Garlic Pickle in a transparent jar on the table

    Enjoying this Cashew Garlic Pickle? You will love these, too:

    • Gongura Pickle Pulav | Instant Pot Recipe
    • Onion Biryani
    • Rawther Veg Biryani | Palakkad Style
    • Thalassery Veg Biryani | Malabar Biryani

    Have you made this recipe?

    If you’ve made this cashew garlic pickle recipe, please share your photos with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!

    Cashew Garlic Pickle served in a small white bowl with various ingredients around the bowl
    Pin Recipe Print Recipe
    5 from 3 votes

    Cashew Garlic Pickle

    An instant spicy and tangy pickle prepared with raw garlic and cashews. This Cashew Garlic Pickle is a popular recipe from Andhra and Telengana.
    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Course: Side Dish
    Cuisine: Indian, South Indian
    Servings: 8
    Calories: 87kcal
    Author: Srividhya G

    Ingredients

    • ⅓ cup Broken Cashew Pieces
    • ½ cup Garlic scant
    • 1 tsp Methi Powder / Fenugreek Powder
    • ¼ cup Lemon Juice
    • 2 tbsps Red Chilli Powder
    • 2 tsps Salt
    • 1 tsp Mustard powder
    • 2 tbsps Oil - 2 tbsps
    • ½ tsp Mustard Seeds
    • ½ tsp Urad Dal
    • ½ tsp Channa Dal
    • 2 Red Chilly broken into pieces
    • 5 Curry leaves 5 to 6 leaves

    Instructions

    Prep – Work:

    • Squeeze about ¼ cup of lemon juice from1 big lemon or 2 medium sized lemons.
    • If you don’t have mustard seed powder, you coarsely dry grind 2 tsps of mustard seeds and set aside 1 tsp for this recipe.
    • Peel the garlic skin and set aside.

    Steps:

    • In a wide glass bowl or heat-resistant bowl, add the lemon juice.
    • To that, add the red chili powder, mustard powder, methi powder and salt.
    • Mix them well and make sure there aren’t any lumps.
    • Now add the cashew and garlic and mix them well and ensure the garlic and cashews are coated with the pickle mix.
    • In a separate tempering bowl, heat the oil.
    • Once the oil is hot, add the mustard seeds, urad dal, channa dal, broken red chilly ad curry leaves.
    • As they start to splutter, add this tadka to the pickle and mix well.
    • That’s it. Spicy garlic cashew pickle is ready. Serve hot with rice.

    Video

    Notes

    • If you don’t prefer raw garlic cashew, Dry roast cashew without any oil until golden brown Saute garlic in about 1 tsp of oil until it is golden brown. Add these to the pickle mix.
    • Adjust salt and spice as per the sourness of the lemon juice and also as per your preference.
    • I did not add any asafetida here. But about ½ tsp can be added. Whole cashews can be used.
    • As I had cashew pieces in my pantry, I went ahead with that.
    • Instead of lemon juice, tamarind juice can be used too. But I haven’t tried this recipe with tamarind juice.

    Nutrition

    Calories: 87kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 617mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 624IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
    100 shares
    • Share
    • Tweet
    • Reddit

    Filed Under: Pickles Tagged With: Andhra Recipes, Cashew Garlic pickle, cashew garlic pickle recipe, garlic cashew pickle, homemade cashew garlic pickle, homemade pickle, how to prepare cashew garlic pickle at home, instant pickle, pickles, Telengana Recipes, Telugu cuisine

    Reader Interactions

    Comments

    1. Katie Hartsell says

      November 28, 2017 at 7:49 pm

      I’m confused about the amounts of Urad dal and Chana dal–how can you use 1/2 tsp? Unless they are ground up? Help!

      Reply
      • Srividhya G says

        November 29, 2017 at 8:20 pm

        Hi Katie, We are using them just for the tempering. So 1/2 tsp is enough. It just adds a crunch to the pickle. If you like tempered mustard seeds, channa dal and urad dal, you can add upto 1 tsp for this measure. Hope this helps. Let me know if you need any other information. Thanks

        Reply
        • Katie says

          November 30, 2017 at 8:24 am

          Thank you, that helps!

          Reply
    2. Maria says

      March 17, 2017 at 8:37 am

      For how long can this be kept and can it be kept outside or in the fridge

      Reply
      • Srividhya G says

        March 18, 2017 at 9:06 am

        I have kept upto 2 weeks in fridge. Thanks

        Reply
    3. Sharvari (Mumbai 2 Melbourne) says

      March 06, 2017 at 8:52 pm

      Ohh just mouthwatering I must try this asap…what droolworthy pictures…
      http://mumbai2melbourne.com/mango-phirni-mango-rice-pudding/

      Reply
      • Srividhya G says

        March 07, 2017 at 7:36 am

        Thanks a lot Sharvari.. How are you doing? Long time.

        Reply
    4. CHCooks says

      March 06, 2017 at 5:47 am

      Love garlic pickle and I make it the same way. I have never added cashews though :) Sounds like a great addition, will try it next time :)

      Reply
      • Srividhya G says

        March 06, 2017 at 6:47 am

        Got to know this recipe via my Telugu friends only. I really liked the addition of cashews. Please do try :-) Thanks.

        Reply
    5. Archana says

      March 05, 2017 at 4:24 am

      mouth watering pickle!! Never had pickle with cashew but your recipe looks awesome!

      Reply
      • Srividhya G says

        March 06, 2017 at 6:42 am

        My friends introduced this recipe to me. Thanks Archana. :-)

        Reply
    6. Harini-Jaya R says

      March 04, 2017 at 5:40 pm

      A very new pickle for sure. My husband would love this for sure.

      Reply
      • Srividhya G says

        March 06, 2017 at 6:37 am

        Thanks Harini. Please do try them.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    Author Vidhya smiling in the renovated kitchen

    Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

    Enjoy My Cookbooks

    Two cookbooks beautifully presented on the table

    Discover the diverse and delicious taste of South India, eggless recipes made in Instant Pot and other deliciousness! Find out more →

    Sign Up to Newsletter

    Must-Try Soup Recipes 

    • Vegan Miso Ramen Soup With Tofu
    • Easy Pumpkin Soup | Pumpkin Shorba
    • Vegan Mushroom and Wild Rice Soup | Instant Pot Wild Rice Soup
    • Broccoli Almond Soup (Instant Pot Method)

    As Featured On

    As seen on logo banner

    YouTube

    Follow me on YouTube for regular recipe videos and insights from my kitchen!

    Follow

    Disclosure

    VVK is a participant in the Amazon Services LLC Associates Program - an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate VVK earns from qualifying purchases. Privacy Policy →

    Most Popular Posts

    • Vendhaya Keerai Sambar | Methi Sambar
    • Eggless Brownies | Eggless Cakey Brownies with Sea Salt
    • No bake Chocolate Cereal Clusters
    • Millet Idli Dosa Batter
    • Snake Gourd Curry | Chichinda Sabji
    • Weekly Vegetarian Meal Planning Chart

    Explore Your Favorites

    15 + Mango Recipes

    25 + Easy South Indian Instant Pot Recipes

    10 + Must Try Vegetarian Pasta Recipes

    20 + Kids Friendly Lunch Box Recipes

    20 + Indian Lentils Recipes Made in Instant Pot

    Footer


    VVK is a participant in the Amazon Services LLC Associates Program - Privacy Policy
    HOME | ABOUT | CONTACT US

    Footer

    ↑ Back to Top

    VVK horizontal logo

    About

    • About
    • Contact
    • Privacy Policy

    Cooking

    • Sign Up to Newsletter
    • All Recipes
    • My Cookbooks
    • My Amazon Shop

    VVK is a participant in the Amazon Services LLC Associates Program

    Copyright © 2023 | VidhyasHomeCooking.com