First of all, dry roast methi kuria and rai kuria in a pan on low heat. Roast salt in a pan on low heat. Roast everything for 5 - 7 minutes only. Roasting removes the moisture from the things and the pickle spice stays good for the whole year. When methi kuria and rai kuria cool down completely, pulse it in a mixer for 2 to 3 times. Make sure that it does not turn into powder.

Heat oil until it starts to smoke. Turn off the heat and let it cool down until it is warm.

Now take a big plate and make a circle of methi kuria then inside make a circle of rai kuria. Now add fennel seeds and put hing in the centre. Add warm oil on top of the hing and cover it with a plate for 5 minutes so that the flavour of hing is infused in all the spices. Now add turmeric and salt to it and mix everything well. When it cools down completely, add red chilli powder and mix everything well.

Add chilli powder when the spice mix cools down completely, otherwise it will not stay red and it will become dark. You can use any type of strong hing but ras ni hing is very strong and it gives a very nice flavour to the spice.

Store it in an air tight jar. It stays good for the full year if stored correctly. This pickle spice can be used to make different kinds of mango pickles and other types of pickles.