Welcome to Hyderabadi Ruchulu! 🌟 Today, let's see how to prepare Garam Masala Avakaya Pachadi. Garam Masala Mango Pickle is a flavorful and tangy South Indian condiment that combines the tartness of green mangoes with the rich, aromatic spices of garam masala.
- 1 kg Green mango Pieces
- 250 gms Garlic Cloves (Crushed)
- 100 gms Garlic Cloves (Whole)
- 5-6 Cardamom
- 10-12 Cloves
- 1/2 tsp Shahjeera (Caraway Seeds)
- 4-5 Cinnamon Sticks (Small)
- 1 Bay Leaf
- 3 tbsp Thin Mustard Seeds
- 3 tbsp Coriander Seeds
- 3 tsp Cumin Seeds
- 4 tsp Fenugreek Seeds
- 1 tsp Fennel Seeds
- 1 tbsp Jaggery
- 200 gms Chili Powder
- 100 gms Salt
- 250 gms Oil (unheated groundnut oil or any other oil of choice)
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Cut off the tops, wipe off the sap, and cut into desired pieces.
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Roast coriander seeds on low flame.
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Add cardamom, cloves, shahjeera, cinnamon, and bay leaf. Roast briefly and transfer to a mixie jar.
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In the same pan, roast cumin and fenugreek seeds until they change color. Add mustard seeds and roast until they start to pop. Add these to the mixie jar.
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Add fennel seeds and jaggery to the mixie jar and grind into a fine powder.
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Mix the ground spice powder with chili powder, salt, and crushed garlic.
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Dip a handful of mango pieces in oil, then coat with the chili masala mixture.
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Repeat the process until all the mango pieces are coated with chili masala mixture.
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Place coated pieces in a jar, adding whole garlic cloves.
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Add any remaining chili masala and oil to the jar. Mix well, close the lid, and let it sit for 2 days.
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The pickle is ready when oil floats on top after 2 days. Enjoy!
