My friend’s MIL makes excellent Mango Pickle and we eat it everyday. Finally last year when I purchased the mangoes I requested her for the recipe. I followed the recipe (for once) and waded through the masala very quickly and forgot that it is almost over.
Then one day since I had promised one of my friend’s some pickle I found that I was running short of the masala! So, the Mad Scientist that I am, I added one more pickle masala, this time Shanta’s, which was lying in the freezer.
To my surprise the first person who came to tell me that the pickle was suuuperbbbbbbbbb, was my elder daughter, Apeksha. So this time I have made the masala by mixing both the masalas.
The best part of this masala is you can save in an airtight container throughout the year.
½ kg chilli powder ( I used 1/2 kashmiri and 1/2 badgi chilli powder)
½ cup (heaped) red mustard
2.5 grms Shankar chaap hing/asafoetida
1 level tsp methi/fenugreek
1 ½ level tsp pepper
A little oil
½ tsp haldi/turmeric powder
1. Heat the oil and fry the hing/asafoetida till you get a nice aroma. Drain well and remove from the kadhai.
2. Next fry the methi/fenugreek taking care that they do not turn brown. Drain and remove from the kadhai.
3. Fry the pepper till you get an aroma, again drain and remove.
4. Put the mustard in the mixer and pulse.
5. Add all the other fried ingredients and grind with a little salt fine powder.
6. Mix the powder with chilli powder and haldi/turmeric.
7. Store .
Here I have made carrot pickle where in I have grated carrots, added masala, salt, lime and a little oil in which mustard spluttered.