Methi achaar/Methi masala @homemade_addict2 Recipe Credit: Mum in law Summaiyah Dudhia Dawoodjee @whatssumicooking
In a heavy based pot, add 2 litre oil & allow it to get hot(but shouldn't be very hot). In the meanwhile prepare your other ingredients: - 1 kg crushed methi(fenugreek seeds) - 750grams coarse salt crushed finely(make sure to sieve, so no lumps are left) & bake it in the oven for 15 minutes on 90°c - 400grams very hot chilli powder + chilli flakes mixed - 400grams paprika powder - 1/2 cup kashmiri chilli powder - 1/2 cup paprika flakes - 1 heaped tablespoon turmeric powder - 1 tablespoon whole coriander seeds - 5 whole red dried chillies - 1 teaspoon mustard seeds
Once your oil is hot, add in: - mustard seeds - whole coriander - whole chillies Allow it to cook for abit, mustard seeds will change colour. Then add in your crushed methi(fenugreek seeds) & cook on medium heat making sure you keep stirring in the pot. Cook the methi till it changes colour abit & a nice aroma comes out from it.
Remove the pot on the side & straight away add in your salt(make sure to mix in your salt with your hands then add). Keep stirring in the pot till its cooled down abit(make sure it shouldn't be too hot neither warm, dip your finger in to see, you'll be able to feel the heat, won't burn your finger don't worry😂). Now add in: - paprika - parika flakes - chilli powder + flakes - kashmiri chilli powder Mix well, make sure to keep stirring again then add in turmeric powder last & mix well. Your methi masala is ready. Taste for chilli according to your taste, if you need more hot, you can add in more, we use my mum's homemade chilli powder & it's very very hot. Once your methi masala is ready, allow it to get completely cold, then take 500grams methi masala & 500grams ready cut mango. Mix well, pack in tubs or plastics & freeze. Defrost & serve as needed.
Note: If you don't have kashmiri powder, add paprika in place of it.
