Beautiful photo of the Cashew Garlic Pickle served in a light bowl on a wooden table
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Cashew Garlic Pickle

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

Ingredients

  • 1/3 cup Broken Cashew Pieces
  • 1/2 cup Garlic scant
  • 1 tsp Methi Powder / Fenugreek Powder
  • 1/4 cup Lemon Juice
  • 2 tbsps Red Chilli Powder
  • 2 tsps Salt
  • 1 tsp Mustard powder
  • 2 tbsps Oil - 2 tbsps
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Urad Dal
  • 1/2 tsp Channa Dal
  • 2 Red Chilly broken into pieces
  • Curry leaves – few 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.