We make many pickles. It takes time every time to prepare the Pickle Masala. But, there is a way to make the pickle masala well in advance and store for 6 to 8 months in room temperature and use it whenever you want it. This Masala can be used for making any pickle like Mango Pickle, Lemon Pickle or Vegetable Pickle including instant pickle. Here we are going to see how to make this pickle masala and also we will see how to make two types of Mango Pickles instantly using this pickle masala. We have used Fenugreek Seeds in making this masala. You can avoid it if you do not prefer Fenugreek taste or smell. You can use Kashmiri Chilli Powder or any spicy Chilli Powder or mix of both. The choice is yours.
You can also use this Pickle Masala to other purposes also – to enhance the flavor of Curries, Pulses and variety of starters. And the ordinary Paratha, Roti, Kakara tastes great with this Masala. Try it.
We need split Fenugreek Seeds and split Mustard Seeds for making this ready Pickle Masala. If you happen to be in the southern parts of India, you may find it difficult to get them. So, let us start with the method for making split Fenugreek Seeds and split Mustard Seeds.
To make Split Fenugreek Seeds: –
Dry roast required quantity of Fenugreek Seeds in low medium flame for few minutes till they turn golden pink. Allow them to cool. Grind them in a mixer or blender to a coarse texture.
To make Split Mustard Seeds: –
Take required quantity of big sized Mustard Seeds. Dry them under direct sun light for a day. Allow to cool. Take ¼ cup of this dried Mustard Seeds in a mixture or blender bowl. Pulse grind it twice or thrice. Transfer to a vessel. Pulse grind the balance quantity in the same way in batches of small quantities.
Spread the ground Mustard Seeds in a flat plate or a News Paper. If you have spread it in a plate, slightly tilt the plate and tap the plate at the bottom gently. The unground whole Mustards will roll down and get collected at the bottom corner of the plate which is slanting downward. Remove them and pulse grind them again. You can remove the loose skins by blowing them away from the plate gently.
If you have spread it in a newspaper, just tilt the paper left and then right so that the whole mustards roll to the end which you can remove easily and regrind again. And you can blow away the skin easily. If there are very few whole Mustards left, you can leave them as they are.
How to make the Ready Pickle Masala:
Split Mustard Seeds: 2 cups
Split Fenugreek Seeds: ¼ cup
Asafoetida – 2 tsp
Gingili Oil – ¾ cup (Gingili Oil is preferred. You can use Mustard Oil also)
Salt – 1 cup
Homemade Red Chili Powder – 4 cups
Turmeric Powder – 1 tsp
Grind the split Mustard Seeds to a coarse powder (consistency like Semolina Powder). Do the same with the split Fenugreek Seeds also.
Take the Mustard Seeds powder in the center of a broad pan. Make a well in the center of the powder. Add the Fenugreek Seed Powder in the well and spread a little. Spread the Asafoetida on the outer edge.
Heat the Oil in a small pan to its smoking point. (Check by adding few Mustard Seeds in the Oil, the Mustard should crackle instantly). Keep aside the Oil for 2 to 3 minutes. Now, add the hot Oil to the powders kept in the pan at the center. Stir it lightly. Cover the whole pan with a lid and allow to remain covered for about 5 minutes.
In the meantime, dry roast the Salt in low flame till the Salt turns hot to touch. Allow it to cool down.
Now, open the lid and mix the Mustard and Fenugreek Seed Powders with the Oil and Asafoetida Powder. Allow this mixture to cool down. Add the Salt and Chilli Powder. Add the Turmeric Powder also.
Mix and combine them well. Transfer this pickle masala to a sterilized, dry, airtight bottles or containers. Press the masala well in the container and also with airtight lids. You can store this ready Pickle Masala in room temperature in a dry area for 6 to 8 months.
How to make the pickles with this instant Pickle Masala Powder:
We need Raw Mango cut into cubes – 1 bowl and this Instant Pickle Masala.
Divide the cubes into two parts and take in two bowls.
Boil 1 ½ cup of water with a tbsp of Salt. Pour this boiling water to the Mango Pieces in one bowl. Cover with a lid immediately and allow them to remain for about 30 minutes. (The Mango pieces would have become little soft due to the hot water). Add 2 to 3 tbsp of the pickle masala to it and mix well. Cover and allow to rest for two days. The pickle will be ready for serving after these two days.
And add 2 to 3 tbsp of the ready pickle masala to the Mango pieces in the other bowl. Mix well. Add 1 tbsp of Gingili Oil. Mix very well. Leave it to rest for 3 to 4 hours. This pickle is ready for serving by the end of these 3 to 4 hours.
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