Make your Own Fresh Pickling Spice #india #Indianpickles #Durban #southafrica #indianfoodbloggers

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by Papri Spice

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08.21.2023



Store bought and ready made is never good enough, not anymore! If you’re an Indian or those of you who love spices, in North America or anywhere around the world (only because we have difficulty finding spices) and cannot find a good pickle spice recipe and you’ve been hunting for one all this while, then this is it! Make it fresh or make ahead and keep it on hand. Nothing can beat a meal or a pickle with freshly made spices. The flavour, taste and aroma is simply amazing! When you’re busy harvesting your fresh vegetables from the garden and like to preserve it at it’s prime, pickling is one of the best options. Spicy pickles can be made with just about anything and is an Indian favourite because it goes well as a side to Indian food, moreso, Indian vegetarian food. For those of you who does not like it pungent I have included notes in my recipe to make the necessary adjustments. Stay tuned for some upcoming pickle recipes . #preservingfood #foodpreservation #spices #pickling #pickles #indianfood #indianspices #picklingspice Pls subscribe like and share 🙏🏼 Please Connect with Me 💕🙏🏼💐

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Here’s My Recipe:👏🏼
Pickle Masala
Made fresh on 02/08/23 for garden veg pickles
Makes about 2 cups
Ingredients
1/4 cup crushed chilli peppers
1/4 cup pure chilli powder
3/4 cup Kashmiri Chilli powder or paprika (this adds a nice colour)
1/4 cup fennel seed (soomph) powder (freshly ground coarse texture)
6 Tablespoons cumin powder (freshly ground but coarse texture)
3 tablespoons coriander seeds (freshly ground but coarsely crushed)
4 tablespoons mustard seeds
1 tablespoon methi powder or use seeds
2 tablespoons pickling salt or (I used black salt) See note.
1 1/2 tablespoons asafoetida (hing)
1 1/2 tablespoons whole black pepper seeds
2 tablespoons turmeric powder
6 cinnamon sticks (3” to 4” sticks) broken up
2/3 cup oil (see foot note) I use olive oil
Method
Sift all the powders together. Set aside. Clean, wash, dry and roast whole spices. Cool. Coarsely crush fennel (soomph), cumin (jeera), fenugreek (methi) coriander and mustard seeds. (I used powdered methi that I had on hand) Once cool add it to the powders. I left the cinnamon and black pepper corns whole for added texture but feel free to partially crush the pepper seeds.
Note on Powdered spices:
To freshen up slow roast on medium heat on yout stove to. Watch it carefully as powders burn easily.
Note on Oil
Use the oil of choice to add an authentic desired flavour. I’m using olive oil as recommended by health experts but many use mustard, sesame and canola or sunflower oil. If you’re storing you masala add in some oil, mix well and store it in a sealed air tight jar. For instant use I omitted the oil because I was going to add oil anyway to the fresh ingredients.
Note on Salt
I use pickling salt for all my pickles because it does not have any additives. Many use black salt for pickles to give it an authentic taste and flavour so I tried it here. Most Indian grocery stores stock them in North America but here’s some alternatives just in case you can’t get pickling or black salt: pickling, kosher, Himalayan or sea salt.
Other Notes and Tips
Use powders if you don’t want to go through the hassle of grinding spices but you can’t beat the flavour that comes out of freshly roasted and ground spices. To freshen up all your spices roast on medium heat over stove top.
For my North American friends or those who can tolerate spices but don’t like it pungent omit the hot chilli flakes and chilli powder. Kashmiri and paprika are mild and has a pepper flavour, and is mainly used because of the colour so that should be just fine for your palate. Ingredients can be found in major supermarkets or Indian grocery stores.

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