Punjabi-Style Fenugreek Seed Pickle Base

طريقة التحضير

1. 1

   Toast and crush the fenugreek

   Dry-roast the fenugreek seed for 1–2 minutes until fragrant, then crush coarsely.

2. 2

   Heat the mustard oil

   Heat the mustard oil until it just starts to smoke, then let it cool slightly — this mellows its raw sharpness.

3. 3

   Combine

   Whisk the cooled oil with the crushed fenugreek, chilli powder, lemon juice and salt.

4. 4

   Jar it

   Transfer to a clean, dry jar.

5. 5

   Cure

   Leave in a sunny spot for 3–4 days, shaking daily, before using as a base for pickling vegetables of your choice.