Hi Savitha, thank you so much for sending me your query. No, we do not need to powder all the seeds used in the pickling masala. If we go the pure traditional way, we find that the whole seeds were used. As grinding these seeds isn’t hassle-free. Mustard seeds, fenugreek seeds, and kalonji seeds are all oily seeds. Even the fennel seeds are difficult to grind. You cannot grind them comfortably until or unless you first dry roast them.

So, it depends on you whether you want to grind these whole seeds or want to use them as a whole. Either way, you will have a delicious chili pickle. If you want to grind them, first dry the seeds by roasting them on a tawa or in a pan over medium heat till the seeds are slightly fragrant. Upon cooling, grind them coarsely with a mortar and pestle. Please remember here is the point using coarsely ground seeds, not a powder.

Please clarify

Hi Vinod. thanks for sending me your comment. With my recipe, you can prepare chilli pickle very easily at home. The process is so simple and the ingredients used in this recipe can be easily found at any grocery store near you. Unfortunately, I am unable to guide you on where to buy the pickle prepared with the method and ingredients I used. So I suggest that it’s better to prepare this pickle at home. Our moms and grand-moms, especially those who are living in the village side are experts in preparing traditional foods like this pickle. You may get this green chili pickle prepared by someone who can make it with this recipe.