pickle Masala

Here's a flavorful Red Chilli Pickle Masala Powder recipe with ginger and garlic. This masala can be used to make spicy red chilli pickles or enhance other pickles.

Ingredients

1 cup mustard seeds (split or yellow preferred)

2 tbsp fenugreek seeds (methi)

2 tbsp fennel seeds (saunf)

1 tbsp cumin seeds

½ tbsp carom seeds (ajwain)

2 tbsp coriander seeds

10–12 dried red chilies (for extra heat, optional)

2 tbsp turmeric powder

2 tbsp red chili powder

2 tbsp salt (adjust to taste)

1 tbsp asafoetida (hing)

2 tbsp jaggery or sugar (optional, for balance)

1 tbsp black salt (optional)

For Ginger-Garlic Paste

¼ cup garlic cloves (peeled)

¼ cup ginger (chopped)

¼ cup mustard oil (or any pickle oil)

2 tbsp vinegar or lemon juice (for preservation)

Method

Step 1: Dry Roasting the Spices

Heat a pan on low flame and dry roast mustard seeds, fenugreek seeds, fennel seeds, cumin, carom, coriander seeds, and dried red chilies until aromatic.

Let them cool completely and grind into a coarse or fine powder, as per preference.

Step 2: Preparing Ginger-Garlic Paste

Grind ginger and garlic into a paste using mustard oil and vinegar/lemon juice.

Step 3: Mixing the Masala

In a mixing bowl, combine the ground spice mix with turmeric, red chili powder, salt, black salt, asafoetida, and jaggery (if using).

Add the ginger-garlic paste and mix well.

Step 4: Storing

Store the masala in an airtight container in the refrigerator for longer shelf life.

Use this masala for making red chilli pickles or enhancing other pickles.