If you are a pickle lover this recipe is just for you
Here’s a quick pickle masala recipe This measurement is for 1 kg of pickle.
Ingredients:
Yellow Mustard Seeds (Pili Sarson) 4 tbsp
Fenugreek seeds (Methi Dana) 2 tbsp
Fennel seeds (Saunf) 2 tbsp
Cumin seeds (Jeera) 2 tbsp
Coriander seeds (Dhaniya) 2 tbsp
Black Peppercorns (Kali Mirch) 1 Tsp
Nigella seeds (Kalonji) 1 tbsp
Carrom seeds (Ajwain) 1 Tbsp
Turmeric powder (Haldi) 1 tsp
Red chili powder (Lal Mirch) 2-3 tbsp
Asafoetida (Hing) 1/2 tsp
Salt (Namak) 3-3 tbsp
Method:
Dry roast all the whole seeds (mustard, fenugreek, fennel, cumin, coriander, carom, and nigella) in a pan on low heat until aromatic about 2-3 minutes. Do not to burn them.
Let the roasted seeds cool down, then grind them coarsely using a grinder. Mortar and pestle can also to used to coarsely crush them.
Mix the ground spice powder with turmeric powder, red chili powder, asafoetida, and salt.
Adjust the salt and chili powder based on your taste.
Dry pickle masala is now ready to be added to your pickle mixture.
Add mustard oil (Heat the oil then cool it completely)over the prepared pickle.
This masala is best for most of types of pickles like mango, lemon, or mixed vegetable pickles.
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