Indian pickle masala recipe | Gujarati red masala for pickle | achar masala | homemade athana no masalo | with 8 amazing images.
Indian pickle masala recipe | Gujarati red masala for pickle | achar masala | homemade athana no masalo is the basic masala which can be used as a base for a variety of recipes. Learn how to make Gujarati red masala for pickle.
To make Indian pickle masala, combine the split fenugreek seeds, split mustard seeds, lemon juice and mustard oil in a deep bowl and mix well. Add the chilli powder and mix well. Store refrigerated for 1 month in an air-tight container and use as required.
This Gujarati red masala for pickle can jazz up any pickle, not only with its colour but also flavour. It has the perfect, spice, tang as well as oil to mix with the other pickle ingredients and coat the vegetable with which it is mixed.
Use of split fenugreek seeds and split mustard seeds is the essence of this achar masala. These are easily understood as methi na kuria and rai na kuria by the local grocery vendors. Use them with the precise proportion of oil as mentioned in this recipe for a traditional pickle masala.
This homemade athana no masalo is used in many pickles like Bhindi Til ka Achaar, Madras Onion Pickle, Spicy Mango Pickle etc. Quite famous in the land of Gujarat, many Gujaratis make an extra batch of this achar masala and enjoy it with Gujarati dal and steamed rice.
Tips for Indian pickle masala. 1. This pickle masala is best stored in a glass container and not steel canister. 2. After the pickle masala is ready, store refrigerated in an air-tight container and always use a spoon while using and mixing it. The warmth of the hand may lead to spoilage.
Enjoy Indian pickle masala recipe | Gujarati red masala for pickle | achar masala | homemade athana no masalo | with step by step photos.