For: Nitra Fenugreek Seed (Methi)
Punjabi-Style Fenugreek Seed Pickle Base
- Vegan
- Indian
- ⏱ 15 min (+ curing)
- Makes ~1 jar
A traditional pickle base built on toasted fenugreek seed, mustard oil and Kashmiri chilli — ready to fold through vegetables of your choice.
04 · Spices & Masalas
Method
- 1
Toast and crush the fenugreek
Dry-roast the fenugreek seed for 1–2 minutes until fragrant, then crush coarsely.
- 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
Combine
Whisk the cooled oil with the crushed fenugreek, chilli powder, lemon juice and salt.
- 4
Jar it
Transfer to a clean, dry jar.
- 5
Cure
Leave in a sunny spot for 3–4 days, shaking daily, before using as a base for pickling vegetables of your choice.
Nitra tip
Make sure the jar and all utensils are completely dry — any moisture can cause the pickle to spoil.
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