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 fresh ground black pepper

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Instructions

1. Combine all seeds in a skillet over medium heat. Toast, shaking pan, until aromatic, about 4 minutes.
2. Using a spice grinder, coarsely grind seeds in 3 batches. Transfer to a small jar. Add sugar, salt, and pepper. Shake well to combine. The spice blend may be stored in an airtight container, at room temperature for up to 6 months.