4.3 | 2507 Reviews
The shelf life of Punjabi Mango Pickle Masala is 9 months.
You Will Need
Any Vegetables - 500g (approx) (Carrots / Large red chilies / Lemons etc)
Salt - 2 tbsp (Note: If you are using pink salt, take 3 tbsp instead)
Mustard Oil - 150gm
FarmDidi Masala - 60g (entire packet)
Clean Jar - 1kg capacity (approx)
Steps
Wash and cut the vegetables and completely sun dry them.- Mix vegetable pieces with salt and add FarmDidi masala in a container.
To make stuffed red chili pickle, add oil to masala and fill in chilies.
Heat mustard oil till you see oil fumes and let it cool until lukewarm.- Put the vegetables in a pickle jar and pour oil (covering at least 50% of your vegetables).
Keep the jar in sun (indirect sunlight) for at least 7 days. Make sure the jar is closed with the lid.
Stir the pickle jar daily to blend vegetables with spices. Add additional oil if needed after 7 days.
Yellow Mustard Seeds (Peela Sarso)
Fennel Seeds (Saunf)- Mustard Seeds (Sarso)
Coriander Powder (Dhaniya)
Turmeric (Haldi)
Nigella Seeds (Kalonji)
Red Chilli Powder
Our pickle masala stays fresh and flavorful for 9 months when stored in an airtight container, away from moisture and direct sunlight.
With FarmDidi’s Banarasi Vegetable Pickle Masala, making the perfect Banarasi style vegetable pickle is now quick and easy!
The aromatic blend of yellow mustard seeds, fennel seeds, mustard seeds, coriander powder, turmeric, nigella seeds, and red chilli powder.
Each spice is sun-dried to retain its natural oil and flavours, ensuring your pickle tastes just like the one from your grandmother’s kitchen.
Now with FarmDidi’s achar masala, pickle making at home is deliciously simple! Don’t forget to explore the other pickle masalas for different flavours.
Recipe
You Will Need
- Any Vegetables - 500g (approx) (Carrots / Large red chilies / Lemons etc)
- Salt - 2 tbsp (Note: If you are using pink salt, take 3 tbsp instead)
- Mustard Oil - 150gm
- FarmDidi Masala - 60g (entire packet)
- Clean Jar - 1kg capacity (approx)
Steps
- Wash and cut the vegetables and completely sun dry them.
- Mix vegetable pieces with salt and add FarmDidi masala in a container.
- To make stuffed red chili pickle, add oil to masala and fill in chilies.
- Heat mustard oil till you see oil fumes and let it cool until lukewarm.
- Put the vegetables in a pickle jar and pour oil (covering at least 50% of your vegetables).
- Keep the jar in sun (indirect sunlight) for at least 7 days. Make sure the jar is closed with the lid.
- Stir the pickle jar daily to blend vegetables with spices. Add additional oil if needed after 7 days.
Ingredients
- Yellow Mustard Seeds (Peela Sarso)
- Fennel Seeds (Saunf)
- Mustard Seeds (Sarso)
- Coriander Powder (Dhaniya)
- Turmeric (Haldi)
- Nigella Seeds (Kalonji)
- Red Chilli Powder
Shelf Life
Our pickle masala stays fresh and flavorful for 9 months when stored in an airtight container, away from moisture and direct sunlight.
Know Your Product
With FarmDidi’s Banarasi Vegetable Pickle Masala, making the perfect Banarasi style vegetable pickle is now quick and easy!
The aromatic blend of yellow mustard seeds, fennel seeds, mustard seeds, coriander powder, turmeric, nigella seeds, and red chilli powder.
Each spice is sun-dried to retain its natural oil and flavours, ensuring your pickle tastes just like the one from your grandmother’s kitchen.
Now with FarmDidi’s achar masala, pickle making at home is deliciously simple! Don’t forget to explore the other pickle masalas for different flavours.
Frequently Asked Questions
FarmDidi’s Pickle Masala is free from chemical preservatives and artificial colours.
For Banarasi Vegetable Pickle Masala, we recommend mustard oil, but you can use any oil you prefer.
Besides pickles, you can use it as stuffing for parathas, to enhance the flavour of your curries, and much more.
You can store pickle masala in an airtight container in a cool, dry place.
