1 cup capers from whole food store. I found them from the pickle bar area by olives.
1 cup Apexa ( or any achar Methi masala)
1/2 cup mustard oil
1/2 cup mustard oil
1 tsp Hing ( optional)
Method: Wash capers in cold water and drain them thoroughly to get rid of all excess water and salt. The capers here are sour and salty as they are marinated in vinegar. Dry them on a paper towel or plain cloth thoroughly for 5 to 6 hours.
Heat oil over medium heat and add Hing. Let the oil cool down for half hour. Do not pour hot oil over achar masala as it will turn the red chili powder in achar masala brown.
Mix capers with achar Methi masala in a large bowl and set aside.
Once the oil reaches room temperature pour over the capers and mix well. Let it marinate over night. Store in refrigerator in a glass jar with closed lid. It Should last for months and up to a year.
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