Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Product Description:
Spyran Godkeri Pickle Masala is a premium, ready-to-use masala blend designed specifically for making traditional Indian-style pickles. Crafted from a balanced mix of roasted and ground spices including fenugreek, mustard, fennel, nigella, turmeric, red chilli, coriander, asafoetida, and a touch of rock salt, this masala delivers authentic, robust flavour and aroma.
Recommended One-Time Uses (single-batch suggestions)
Classic Mango Pickle (1 kg raw mangoes): 1.5–2 tbsp masala, 250–300 ml mustard oil, 2–3 tbsp rock salt. Cure for 7–14 days.
Lemon/Lime Pickle (1 kg lemons/limes): 1.5–2 tbsp masala, 200–250 ml oil, 3 tbsp salt, optional 2–3 tbsp sugar. Cure 10–21 days.
Mixed Vegetable Achar (1 kg mixed firm vegetables): 2 tbsp masala, 200–250 ml oil, 2–3 tbsp salt, 50–100 ml vinegar if making a tangy pickle. Cure 7–14 days.
Quick Refrigerator Pickle (500 g cucumber or carrot): 1 tbsp masala, 3 tbsp oil, 1–2 tbsp vinegar, 1.5 tsp salt. Marinate in the refrigerator and use within 2–3 weeks.
Amla (Indian gooseberry) Pickle (500 g amla): 1–1.5 tbsp masala, 150–200 ml oil, 1.5–2 tbsp salt. Cure 10–21 days.
Product Description:
Spyran Godkeri Pickle Masala is a premium, ready-to-use masala blend designed specifically for making traditional Indian-style pickles. Crafted from a balanced mix of roasted and ground spices including fenugreek, mustard, fennel, nigella, turmeric, red chilli, coriander, asafoetida, and a touch of rock salt, this masala delivers authentic, robust flavour and aroma.
Recommended One-Time Uses (single-batch suggestions)
Classic Mango Pickle (1 kg raw mangoes): 1.5–2 tbsp masala, 250–300 ml mustard oil, 2–3 tbsp rock salt. Cure for 7–14 days.
Lemon/Lime Pickle (1 kg lemons/limes): 1.5–2 tbsp masala, 200–250 ml oil, 3 tbsp salt, optional 2–3 tbsp sugar. Cure 10–21 days.
Mixed Vegetable Achar (1 kg mixed firm vegetables): 2 tbsp masala, 200–250 ml oil, 2–3 tbsp salt, 50–100 ml vinegar if making a tangy pickle. Cure 7–14 days.
Quick Refrigerator Pickle (500 g cucumber or carrot): 1 tbsp masala, 3 tbsp oil, 1–2 tbsp vinegar, 1.5 tsp salt. Marinate in the refrigerator and use within 2–3 weeks.
Amla (Indian gooseberry) Pickle (500 g amla): 1–1.5 tbsp masala, 150–200 ml oil, 1.5–2 tbsp salt. Cure 10–21 days.
