- Servings:
- Preparation time: 2 minutes.
- mixing time: 1 minute.
- Total time: 3 minutes.
We don’t need to buy masala powder from outside! Here I am going to upload daily one recipe for different masala powder. These are easy to make and guarantee of purity. They are healthy and delicious. The ingredients to be used are already in your kitchen. You can store this masala for 2-3 months in cool and dry place in the glass jar or air tight container, use to make instant pickles that you consume within a week.
Pickle Masala Powder is a aromatic spice blend that forms the heart of Indian pickling traditions. Prepared from a mix of mustard seeds, fenugreek, fennel, cumin, red chili powder, turmeric, and asafoetida, this masala gives pickles their signature tangy, spicy, and fragrant taste.
Each ingredient plays a special role; mustard adds pungency, fennel brings sweetness, fenugreek imparts bitterness, and chilli provides heat, together creating the perfect balance that makes Indian pickles tempting.
For generations, this masala has been prepared in households during summer and monsoon seasons, when mango, lime, or mixed vegetable pickles were made in large batches and stored for the year.
For example take 2-3 goose berry (amla), cut/ grate into small pieces, put masala and little oil. Crunchy pickle is ready. You may cook achari sabji with this masala.
Ingredients:
- Salt: 1 tablespoon
- Red chilli powder: 2 tablespoon
- Fenugreek seed (split fenugreek): 1 tablespoon
- Yellow mustard seed (split mustard seed): half tablespoon
- Asafoetida: half teaspoon
- Fennel seed: 1 teaspoon
Preparation:
- Roughly grind Fenugreek seed and Yellow mustard seed .keep aside (Split fenugreek and split mustard seed are easily available in the store).
Method:
- Take a mixing bowl, put all Ingredients together. Mix well
- You can make instant pickle immediately with this masala.
- Store this masala into air tight container for 5-6 months.
- Your pickle masala is ready at home.
Pickle masala powder by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.