PICKLE
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Rajasthani pickles almost exclusively use mustard oil (sarson ka tel), which gives a sharp, pungent kick. Standard spices include kalonji (nigella seeds), methi dana (fenugreek), fennel, and generous amounts of red chilli powder
Unlike South Indian counterparts that may use sesame or groundnut oil, Rajasthani pickles almost exclusively use mustard oil (sarson ka tel), which gives a sharp, pungent kick. Standard spices include kalonji (nigella seeds), methi dana (fenugreek), fennel, and generous amounts of red chilli powder
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