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• Fanas is everyone’s favorite fruit.
• do you know You can also make pickles from hemp.
• This pickle is prepared from raw hemp.

During summer and monsoon season, raw chana is available in large quantities in the market. Many people like to eat bhaji, biryani or various dishes. But the spicy pickle made from it is equally delicious. Fenugreek pickles made right can last for months and add flavor to any meal, from simple varan-bhata to parathas. If pickled before the end of the season, it can be enjoyed throughout the year. Let’s go to the pickles Recipe Let’s find out.

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Material

• Raw Fenugreek – 1 kg
• Mustard oil – 250 ml
• Salt – 80 to 100 grams (according to taste)
• Turmeric – 2 tbsp
• Red chilli – 2 tbsp
• Yellow Mustard (Rai) – 4 tbsp
• Dill – 3 tbsp
• Fenugreek – 2 tbsp
• Black cumin – 1 tbsp
• Asafoetida – 1/2 tsp
• Vinegar – 3 to 4 tbsp

Preparation of Fanas

At first apply some mustard oil on the knife and hands. Peel the fennel and cut it into medium sized pieces. Do not remove the seeds, as they add more flavor to the pickle. Boil water in a large pot and cook the fennel pieces in it for 5 to 7 minutes. Then take the pieces out and spread them on a clean cloth or in the sun for 4 to 5 hours to remove excess moisture.

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Method of preparation of masala

Lightly roast fennel seeds, fenugreek seeds and yellow mustard seeds in a pan on low flame for 1 to 2 minutes. After the spices cool, grind them into a coarse powder. Combine these powders, turmeric, red chillies, salt, black cumin and asafoetida in a large bowl and mix well.

Recipe for making pickles

• Add dried fenugreek pieces to the prepared masala and mix well. The masala should be well coated on each piece.
• After that add mustard oil and once again combine all the mixture. Now add vinegar to it and mix gently.
• Keep the prepared pickle in a clean and dry glass jar. Keep the jar in the sun for 2 to 3 days and shake it once daily.
• After about 7 to 10 days, the spicy pickles are ready to eat.