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Garam Masala Mango Pickle

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.

Course Pickles
Cuisine Indian
Prep Time 1 hour
Resting Time 2 days

Ingredients

  • 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)

Instructions

1. Prep Mangoes:

  1. Cut off the tops, wipe off the sap, and cut into desired pieces.

2. Roast Spices:

  1. Roast coriander seeds on low flame.

  2. Add cardamom, cloves, shahjeera, cinnamon, and bay leaf. Roast briefly and transfer to a mixie jar.

  3. 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.

  4. Add fennel seeds and jaggery to the mixie jar and grind into a fine powder.

3. Prepare Chili Masala:

  1. Mix the ground spice powder with chili powder, salt, and crushed garlic.

4. Coat Mango Pieces:

  1. Dip a handful of mango pieces in oil, then coat with the chili masala mixture.

  2. Repeat the process until all the mango pieces are coated with chili masala mixture.

  3. Place coated pieces in a jar, adding whole garlic cloves.

5. Assemble Pickle:

  1. Add any remaining chili masala and oil to the jar. Mix well, close the lid, and let it sit for 2 days.

6. Serve:

  1. The pickle is ready when oil floats on top after 2 days. Enjoy!