Whole Cashewnut Garlic Pickle | How to make Whole Cashewnut Garlic Pickle

By Shailaja Reddy  |  16th Mar 2016  |  
4.3 from 4 reviews Rate It!
  • Whole Cashewnut Garlic Pickle, How to make Whole Cashewnut Garlic Pickle
Whole Cashewnut Garlic Pickleby Shailaja Reddy
  • Prep Time

    40

    mins
  • Cook Time

    60

    mins
  • Serves

    6

    People

131

4





About Whole Cashewnut Garlic Pickle Recipe

This recipe has been inspired from my Aunt's.

Whole Cashewnut Garlic Pickle is a delicious dish which is liked by people of all age groups. Whole Cashewnut Garlic Pickle by Shailaja Reddy has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Whole Cashewnut Garlic Pickle at many restaurants and you can also prepare this at home. This authentic and mouthwatering Whole Cashewnut Garlic Pickle takes 40 minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Whole Cashewnut Garlic Pickle is a good option for you. The flavour of Whole Cashewnut Garlic Pickle is tempting and you will enjoy each bite of this. Try this Whole Cashewnut Garlic Pickle on weekends and impress your family and friends. You can comment and rate the Whole Cashewnut Garlic Pickle recipe on the page below.

Whole Cashewnut Garlic Pickle

Ingredients to make Whole Cashewnut Garlic Pickle

  • 250 gms Whole cashew
  • 250 gms garlic
  • 250 gms tamarind
  • 70 gms red chilli powder
  • 75 gms salt
  • 1 tbsp + 1 tsp methi Powder
  • For tempering:
  • 2 tbsp chana dal
  • 2 tbsp urad dal
  • 2 tsp mustard seeds
  • 5 dry red chillies
  • peanut oil to fry

How to make Whole Cashewnut Garlic Pickle

  1. Soak tamarind in water for 20 minutes. Then extract juice from the tamarind.
  2. Transfer the tamarind extract to a pan. Add salt and let it cook until a thick paste forms. Then cool it.
  3. Heat oil in a pan, fry the cashew nuts on a low-medium flame until the color changes. Transfer the cashews to a tamarind paste.
  4. Remove the outer layer of the garlic cloves. Fry the garlic in hot oil until the color changes. Transfer the garlic to a tamarind paste.
  5. Add red chilli powder, methi powder to the tamarind paste. Mix well.
  6. To the hot oil add mustard seeds, chana dal, urad dal, red chillies. Pour this tempering into the tamarind-garlic mixture. Mix it well.
  7. Store it in a cool place and serve as desired.

Reviews for Whole Cashewnut Garlic Pickle (4)

Fatima Parkar10 months ago

Well worth a try. Definitely
Reply

Shweta Srivastava2 years ago

Awesome! I will try anything with garlic in it!
Reply

Dhana Laxmi2 years ago

New to me. Must try.
Reply

Monisha Walia2 years ago

never heard before. i will try to make it. hope it will turn out as gud as this pic :wink:
Reply

Cooked it ? Share your Photo