IngredientsRaw turmeric – 200 g Fennel seeds – 2 tsp Nigella seeds ( kalongi) – 2 tsp Fenugreek seeds – 2 tsp Mustard seeds – 2 teaspoons red chilly powder – 2 tsp Black pepper – 1 teaspoon Salt – as per taste Oil – required
Peel turmeric, wash and keep it aside for drying in sunlight or use a cotton cloth and rub off the excess water.
Now grate the peeled turmeric or chop it finely.Coarsely grind all the spices.
Take mustard oil in a pan and place it on flame for heating. After heating it bring it to room temperature and add all the spices and mix well .
Cover the pickle and keep it aside. After 4-5 minutes stir the pickle with help of a spoon. Pickles will be ready in 5-6 days.