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How To Make PICKLE MASALA • ACHAR MASALA • ATHANA NO MASALO
Pickle Masala – Achar Masala- Athana No Masalo, is a relatively easy recipe to make.
Now that the summers are in and the mango season is here it is a very convenient recipe to make for the pickles. Especially the fresh ones, which can be consumed in a day or two or within a week’s time.
I had always used ready-made achar/pickles but the taste was never consistent. My mother is Gujarati and she used to make Pickle Masala – Achar Masala- Athana No Masalo at home. I simply loved it so decided to learn it from her who in turn had learnt it from my baa (Nani/granny). Now I keep experimenting with this Pickle Masala / Achar Masala / Athana No Masalo and keep inventing varieties in my achars. I have tried it with-chilli (red & green), amla, mango and carrot.
Different Achar spices ingredients are involved in this masala like Methi Kuria (Split Fenugreek), Rai Kuria (Split Mustard Seeds), Kashmiri chilli powder, Salt, Asafoetida, Mustard Oil, and Fennel seed.
Pickle Masala - Achar Masala- Athana No Masalo
- 50 gm Mustard Split Seeds (Rai Kuria)
- 100 gm Fenugreek Split Seeds (Methi Kuria)
- 1 tbsp Fennel Seeds
- 2 tsp Asafoetida
- ¼ tsp Turmeric Powder (optional)
- 100 gm Mustard Oil
- 100 gm Kashmiri Red Chilli Powder
- Salt to taste
First take Methi Kuria, Rai Kuria and Fennel Seeds and mix in a jar.
Crush it coarsely carefully and keep in a bowl.
Add red chilli powder, salt and asafoetida.
Mix mustard oil in it.
Store in an air tied container. You can use it anytime as per your requirement.
Split Fenugreek Seeds
Split fenugreek seeds are also Known as Methi na Kuria, Split fenugreek seeds are nothing but cracked seeds of fenugreek, which are often used to prepare delectable pickles such as the famous Methia Keri, which derives its name itself from the key ingredient methi Kuria (crushed fenugreek seeds).
How to Select
It is readily available in the market.
Select carefully, noting the colour and aroma of the spice.
Split fenugreek seeds are used with a combination of split mustard seeds in a pickle.
It imparts a very aromatic and spicy taste to curries.
Raw mangoes dressed with salt and turmeric powder are then combined with equal quantities of chilli powder, split fenugreek seeds, mustard oil and sea salt to make a lip-smacking pickle called Methia Keri, which is an ideal accompaniment for almost all meals.
How to Store
It can keep for a year or more, in an airtight container, unrefrigerated.
Split Mustard Seeds
They are also Known as Rai na Kuria, Rai Kuria, Cracked mustard seeds. Split mustard seeds or Rai na Kuria refers to mustard seeds, which are split through a special process. First, the skin of the mustard seeds is removed and discarded. The skinless seeds are then ground coarsely. This coarsely ground skinless mustard is often referred to as split mustard seeds, cracked mustard seeds, Rai Kuria or Rai na Kuria. It is a common ingredient used in making Indian pickles.
How to Select
Split mustard seeds are easily available in grocery stores.
You can also make it at home by crushing using a mortar pestle or mixer-grinder. However, the colour of the split mustard prepared at home might be different from that of commercially packed ones, as the latter usually has a little turmeric powder added to it for visual appeal and preservation.
Split mustard seeds work well as a preservative are commonly added to Indian pickles for this purpose, as well as for their flavour.
A sprinkling of split mustard seeds can be added when pickling or boiling vegetables such as cabbage.
It is a wonderful addition to curds, with coriander or parsley leaves.
How to Store
Store split mustard seeds in an airtight container in a cool, dry place.
It lasts up to six months.
Recipe Name: How To Make PICKLE MASALA • ACHAR MASALA • ATHANA NO MASALO
Author: Ranjeeta Nath Ghai
Description: How To Make PICKLE MASALA • ACHAR MASALA • ATHANA NO MASALO the Gujarati way. My mother is Gujarati and she used to make Pickle Masala - Achar Masala- Athana No Masalo at home. I simply loved it so decided to learn it from her who in turn had learnt it from my baa (Nani/granny).
Preperation time: 5
Cook Time: 5
Total Time: 10
Recipe Yield: 4-6 times