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Pickle Masala
Pickle Masala is a traditional Indian recipe for a classic spice blend that's used to prepare Indian-style pickles. The full recipe is presented here and I hope you enjoy this classic Indian version of: Pickle Masala.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Additional Time:
(+2 days sun drying)
Makes:
4 jars
Rating: 
Tags : Chilli RecipesSpice RecipesIndian Recipes
This is a staple of Gujrati cuisine that is an essential addition to many Indian pickles and even to South African pickles like the Durban Mango Atchar. This pickle masala incorporates red chilli powder. However, this is for the colour rather than the heat, so make sure you use proper Kashmiri chilli powder. Or buy dried Kashmir chillies, toast in a dry pan and powder them yourself.
Making this is relatively easy, but you will need a spice or coffee grinder.
Ingredients:
100g (1 cup) crushed mustard seeds (rai kuriya)
50g (½ cup) crushed Fenugreek seeds (methi kuriya)
60g (1 cup) Kashmiri chilli powder
2/3 cup sea salt
1 tbsp ground turmeric
3 tbsp strong Asafoetida
160ml (2/3 cup) oil (mustard oil, sesame oil or groundnut oil are the best choice)
Method:
Combine the crushed mustard and fenugreek seeds in a bowl. If you are using a coffee grinder you may need to perform the next step in batches. Fill your grinder then pulse a few times to break the seeds up. You do not want to render them to a powder, you just want to break them a little.
When all the seeds have been processed spread in an even layer on a heat-proof plate or dish. Scatter over the asafoetida as a thin layer.
Pour the oil into a small pot over low heat. Continue heating until the oil is smoking then take off the heat. Pour as evenly as you can over the seed and asafoetida mixture and immediately cover with a lid (a large saucepan or sauté pan lid will work).
In the meantime, add the sea salt to a wok and dry fry over low heat. You want the salt to be completely dry and free of moisture.
After about 40 minutes, when the seed and asafoetida mix is cool take off the lid and sprinkle over the dry sea salt, followed by the chilli powder and turmeric. Stir well with a wooden spoon until the ingredients are thoroughly combined. Allow to cool completely, if necessary, then spoon into a glass jar with a secure lid. Tighten the lid and store.
This pickle spice mix will keep for up to a year in your pantry.
