Spice Mix for Pickles
2 cups split mustard seeds
1 tbsp split fenugreek seeds
1/4 cup turmeric powder
4-5 tbsp asafoetida
2 cups rock salt, slightly crushed
3 cups red chilli powder (spicy variety)
2-2 ½ cups mustard oil, heated and cooled
A few black peppercorns
1. In a large vessel, mix together split mustard and fenugreek seeds. Add turmeric powder, asafoetida, salt and chilli powder in turn, mixing well after each addition. Mix in the mustard oil gradually.
2. When you are able to make a dumpling with the spices, this is an indication that it has absorbed enough oil. Fill it in a glass jar and store it in a cool dry place.
3. Use as required for mango pickle, to spice up any food or use it as an accompaniment to your meal.
Makes approx. 5 kg