Ingredients
3 tablespoons whole coriander seeds
3 tablespoons cumin seeds
3 tablespoons dill seeds
3 tablespoons yellow mustard seeds
6 tablespoons whole fennel seeds
6 tablespoons sugar
3 tablespoons salt
1 1/2 teaspoons freshly ground pepper
Preparation
Combine all seeds in a skillet over medium heat, and toast, shaking pan, until aromatic, about 4 minutes.
Using a spice grinder, coarsely grind seeds in three batches. Transfer to a small jar. Add sugar, salt, and pepper. Shake well to combine.
