Meat Masala
Mixed vegetable pickles are a tangy and spicy condiment made by preserving a variety of fresh vegetables in a flavorful blend of spices, oil, and sometimes vinegar or lemon juice. Common vegetables include carrots, cauliflower, green beans, and radishes. These pickles add a crunchy texture and zesty kick to meals and are especially popular in South Asian cuisines, including Nepal, where they’re called “achar.
30min
Easy
Not spicy
Ingredients
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Preparation
Sterilize the glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Roast all the spices (coriander seeds, cumin seeds, black peppercorns, fennel seeds, green cardamom pods, black cardamom pods, cloves, cinnamon sticks, nutmeg, star anise and bay leaves) in a pan over low heat until they give off a good aroma (about 3 to 5 minutes).
Once ready, place them on a plate and let them cool completely.
Grate the cinnamon sticks and the nutmegs.
Chop the dried bay leaves, the stars anise and the dried red chilies into small pieces.
Put all the spices, the cinnamon powder, the nutmeg powder, the dried bay leaves, the stars anise and the dried red chilies into the mixing bowl.
Grind everything into a fine powder.
Add the salt and the garlic powder. Mix well.
Store the meat masala in a dry, airtight glass jar.
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