How to make pickle masala

Essentials for the Perfect Pickle Masala

Indian Pickle Styles 

Indian pickles have a huge variety in style and technique, depending on the region and the pickling agent used. The four main styles are Gujarati, Rajasthani, North Indian, and South Indian, although there are several other lesser-known styles used in parts of India. The major difference between these four Indian pickle styles is in the spices used in the masala. All the masalas have some common ingredients but in different ratios.

The Steps to Making Pickle Masala

Pickles are no longer store-bought items. Indian pickle recipes are a family heirloom that has been passed on from one generation to another for generations. The women of the house take immense pride in making these lip-smackingly delicious side dishes, and when they are homemade, the satisfaction and yumminess are manifold. The secret to lip-smacking pickles is a well-made pickle masala. Indian pickle masala is made of all spices being roasted together, grounded and combined with salt, turmeric powder, and asafoetida.

All these ingredients combined to give an aroma and taste that is truly unique to Indian pickle. So, let us learn to make pickle masala and homemade pickles by yourself.

The Ingredients

Ingredients  

For all the pickle recipes from North India, as well as for Gujarati pickles, mustard seeds are the first and main ingredient of a pickle masala. So, to make masala for your pickle, choose from either of the two options.

Mustard seeds  

• 1. Black mustard seeds: These are small, sharp, and intensely pungent and are ideal for hot, spicy pickles. 
• 2. Yellow mustard seeds: These are large, mild, and comparatively milder-tasting mustard seeds. They are ideal for milder pickles that are South Indian style.

Mustard seeds, whichever you use, should be dry and fresh. They should be free from moisture or else there is a chance that the pickle will turn mouldy. You can use whole mustard seeds or crush them or grind them coarsely. Whichever form you prefer for your pickle, mustards seeds are ideal for all the Indian pickle recipes, especially North Indian and Gujarati recipes. 

• Fenugreek seeds  
• Asafoetida  
• Red chili powder  
• Turmeric powder  
• Salt  
• Roasted cumin seeds 
• Roasted coriander seeds  
• Roasted fennel seeds 

These are the basic spices and ingredients that go into making a pickle masala for most Indian pickle recipes. You can either grind them all together in one go or do it one at a time. The reason to this is that salt added to a powder mixture tends to make it lumpy.

The Masala Recipe

Ingredients  

5 tbsp yellow mustard seeds  

1 tbsp black mustard seeds  

2 tbsp fenugreek seeds  

2 tbsp asafoetida  

3 tbsp red chili powder  

2 tsp turmeric powder  

Salt 

Method 

1. Pickle masala, if well-made, is one of the most powerful flavours in an Indian meal. In fact, Indian pickle masala is one of the healthiest things you can eat, as it is just spice powders mixed in one with no extra additives. You can adjust the amount of spices to your taste. 

2. Soak the mustard and fenugreek seeds in water for about 10 to 15 minutes and keep aside. 

3. Dry roast asafoetida on a pan. You can use half a teaspoon of asafoetida for this recipe but adjust the quantity to your needs. Roast it for about 5 minutes on a medium flame. Once the raw smell of asafoetida goes, switch off the flame and keep aside to cool. 

4. Roast salt for 3 to 5 minutes on medium flame until salt is white and does not feel cool. Switch off the flame and let it cool. 

5. Dry roast fenugreek seeds on a pan for 3 to 5 minutes on a low flame. Switch off the flame as soon as the seeds turn slightly darker and emit a stronger aroma. Fenugreek seeds are now ready for making the pickle masala. 

6. Allow all these ingredients to cool completely before grinding. While grinding, add the asafoetida and salt that we have set aside. You can also add red chili powder and turmeric powder to the ground paste. 

7. The pickle masala is ready and can be stored. You can adjust the spiciness by adding more chili powder. You can even add more spices as you need.

Pickling Masala Recipe (No Cook) to Store for Months

Storage  

To store, pour the masala into an airtight glass container. Make sure that the mixture is completely cool before you transfer it into the container. If there is any moisture left in the masala, it will spoil the masala. Insert a piece of muslin cloth into the container for added protection from moisture. 

If the climate you live in is humid, the pickle masala can spoil in that moisture. The muslin cloth will help absorb the excess moisture and keep the pickle masala fresh and dry. 

You can store the pickle masala for up to a year, although it is always better to use it within the first six months.

Using  

Use this masala in the pickle recipes of your choice. Adjust the amount of oil and salt to make instant or regular pickles. You can also make chutneys out of this powder.

Experimenting With the Recipe

If you would like to experiment with the recipe, here are some interesting facts that you can try at home. When you are using mustard seeds as the main ingredient, you can try:

• 1. Using a mix of black and yellow mustard seeds in your recipe. We have already used the mix above in the recipe. The black mustard seeds are sharper and hotter while the yellow ones are milder and larger. This combination is the mainstay for North Indian and Gujarati style pickles. 
• 2. You can use black mustard seeds alone if you like very hot and spicy pickles. Or, you can use yellow mustard seeds alone if you want milder ones. 
• 3. While using mustard seeds as the main ingredient, you can use asafoetida (hing) and cumin as side ingredients as well. Mustard, asafoetida, and cumin is an ideal combination for a pickle masala for North Indian and Gujarati style pickles.

If you are using fenugreek as the main ingredient, remember the following points.

• 1. Fenugreek is an acquired taste because of its bitterness. The masala made from fenugreek is an ideal pickle masala recipe for Gujarati style pickles. 
• 2. Fenugreek and mustard make a spicy combination. You can use both in your pickle masala if you like a fiery hot pickle. 
• 3. You can dry roast fenugreek seeds before you use them. This will help remove some of the bitterness and enhance the flavour. Do not roast for more than 5 minutes. 
• 4. The traditional Gujarati pickle masala has a lot of fenugreek and mustard with a lesser quantity of the other ingredients. Remember that the more fenugreek you add, the bitterer the taste of your pickle will be. You can add more chili powder and turmeric to bring out the sweetness of the pickle masala.

If you are using red chili powder as the main ingredient, remember the following:

• 1. Kashmiri red chili powder will give a nice colour to the pickle masala. To enhance the hotness of the pickle, you can also add a little cayenne powder. For every 5 tbsp of Kashmiri red chili powder, you can add 1 tbsp of cayenne powder. 
• 2. To enhance the flavour and colour of your pickle, you can add dried ginger powder to the masala. 
• 3. Red chili powder is the main ingredient of Rajasthani pickle masala.

To store, transfer the pickle masala to an airtight container and keep in a cool, dry place for future use. Since this is no cook pickle masala, you can easily store it for months.

FAQs

The traditional Indian pickles are made of mustard as the main ingredient.

Mustard seeds can be white or black. Use black mustard seeds for fiery hot pickles and white mustard seeds for milder ones.

Try using a mix of black and white mustard seeds for an authentic North Indian pickle masala.

Roasted cumin seeds are an important part of a North Indian pickle masala. Roast it for about 5 minutes on a medium flame. Once the raw smell of the cumin goes, you know that it is ready for use in making pickle masala.

You can dry roast cumin seeds before grinding for pickles and masala. If you don’t have time to do this, don’t worry. You can grind cumin seeds with other ingredients for the masala and roast it before use.

To dry roast spices, you need to roast them in a hot oven for 3 to 5 minutes. For a better flavour, you can toast them directly over the fire or over a heating coil.

Do not let the spices get burnt or overcooked while roasting. If they do, they will lose their flavour and aroma.

Remember that the masala will have more spiciness and less salt. So, while using the masala for making pickles, you will have to add more salt to the mixture.

Make sure that you grind each ingredient to a coarse powder before using it for pickles. This will add to the flavour of the masala.

Use the masala within six months to enjoy the full flavour.

The important thing is that the masala is fresh and aromatic and is in the desired quantity for the pickle you are making.

Conclusion

Did you know that you can eat Indian pickles with both lunch and dinner? Pickles are healthy foods which make you feel full without actually adding any calories. If you are trying to lose weight, eating pickles with your meals is one of the best ways to do so. Remember that you should add pickle to your meals in small quantities and not gloat over it.