1 Pickle Masala 3 Pickles: The Ultimate Pickle Recipe Guide I 1 मसाला 3 अचार I Pankaj Bhadouria
Sharing with you the Ultimate Pickle Recipe Guide today!
We will make One pickle masala and make 3 pickles with it. This pickle masala is a one size fits all masala! You can use this pickle masala to make different pickles. I have made Mango Pickle, Kathal Pickle & Lemon Chili Pickle with the pickle masala.
Which different pickles did you make with the pickle masala, let me know in the comments!
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Recipe :
Pickle Masala
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients:
200g rai (mustard seeds)
100g methi (fenugreek seeds)
100g fennel seeds (moti saunf)
50g kalonji (nigella seeds)
20g hing (asafoetida)
100g Kashmiri red chili powder
50g turmeric powder
300g salt
Method:
Lightly roast the methi seeds and saunf separately for 2-3 minutes.
Grind together all the saunf, methi, rai to a coarse powder. Mix in all the ingredients and store in an air tight container.
Mango Pickle
Preparation Time: 40 minutes
Ingredients:
1 kg raw mango pieces
4 tbsp salt
1 ½ cup pickle masala
500ml mustard oil
Method:
Add salt to raw mango pieces and set aside to sweat for 2 hours. Discard the water and mix in the pickle masala. Heat mustard oil to smoke point and mix into the pickle.
Mix well and store in airtight container. Keep in sun for 3-4 days for pickle to mature.
Lemon Chili Pickle
Preparation Time: 40 minutes
Ingredients:
250g lemons
250g green chilies
1 cup pickle masala
300ml mustard oil
Method:
Wash and wipe the lemon and chilies. Cut lemons into 8 pieces the chilies into ½” pieces.
Mix together in a bowl and mix in the pickle masala. Heat mustard oil to smoke point and mix into the pickle.
Mix well and store in airtight container. Keep in sun for 3-4 days for pickle to mature.
Kathal Pickle
Preparation Time: 40 minutes
Ingredients:
1 kg raw kathal pieces
2 tbsp salt
1 ½ cup pickle masala
1 tbsp pepper powder
150ml vinegar
500ml mustard oil
Method:
Bring 1 liter waster to a boil. Add in the salt. Boil the kathal pieces for 3-4 minutes.
Discard the water and set out to dry for a few hours. Mix in the pepper powder, pickle masala, vinegar. Heat mustard oil to smoke point and mix into the pickle.
Mix well and store in airtight container. Keep in sun for 3-4 days for pickle to mature.
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