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Spyran Pickle Masala
Preparation
Dry-roast whole spices: In a skillet over medium heat, toast coriander, fenugreek, mustard, nigella, fennel, cumin, and black peppercorns for 2–4 minutes, stirring constantly until they become fragrant and slightly darker. Remove from heat immediately to prevent burning.
Cool: Transfer the roasted spices to a plate and let them cool completely.
Grind: Combine cooled spices with turmeric, red chilli powder, asafoetida and mango powder. Grind to a fine or slightly coarse powder depending on your preference using a spice grinder or mortar and pestle.
Sieve (optional): For a smoother masala, sift the ground mixture through a fine mesh and re-grind any large bits.
Store: Store in an airtight container in a cool, dark place. Use within 3–6 months for best flavour.
Usage Suggestions
Lemon or mango pickles: Use 1–2 tablespoons of pickle masala per 1 pound of fruit/vegetable, adjusting salt and oil/vinegar as required.
Vegetable pickles: Mix masala with salt and hot oil before combining with cut vegetables; let rest overnight for flavours to meld.
Quick achaar: Combine chopped vegetables or fruit, a little sugar, a splash of vinegar or lemon juice, and 1 tablespoon masala for a same-day tangy pickle.
Marinade: Use a teaspoon or two in marinades for grilled vegetables or meats to impart pickled-spice notes.
Spyran Pickle Masala
Preparation
Dry-roast whole spices: In a skillet over medium heat, toast coriander, fenugreek, mustard, nigella, fennel, cumin, and black peppercorns for 2–4 minutes, stirring constantly until they become fragrant and slightly darker. Remove from heat immediately to prevent burning.
Cool: Transfer the roasted spices to a plate and let them cool completely.
Grind: Combine cooled spices with turmeric, red chilli powder, asafoetida and mango powder. Grind to a fine or slightly coarse powder depending on your preference using a spice grinder or mortar and pestle.
Sieve (optional): For a smoother masala, sift the ground mixture through a fine mesh and re-grind any large bits.
Store: Store in an airtight container in a cool, dark place. Use within 3–6 months for best flavour.
Usage Suggestions
Lemon or mango pickles: Use 1–2 tablespoons of pickle masala per 1 pound of fruit/vegetable, adjusting salt and oil/vinegar as required.
Vegetable pickles: Mix masala with salt and hot oil before combining with cut vegetables; let rest overnight for flavours to meld.
Quick achaar: Combine chopped vegetables or fruit, a little sugar, a splash of vinegar or lemon juice, and 1 tablespoon masala for a same-day tangy pickle.
Marinade: Use a teaspoon or two in marinades for grilled vegetables or meats to impart pickled-spice notes.
