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Makes about 1 1/2 cups.
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 granulated sugar
3 tablespoons salt
1 1/2 teaspoons freshly ground pepper
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. The spice blend may be stored in an airtight container, at room temperature, for up to 6 months.
Submitted by Jim Catanich
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