Pickle Masala Powder
Prep time
Cook time
Total time
Pickle Masala Powder also called as a Shambharyo or Methia masala. Pickle Masala Powder is very popular in Gujarati cuisine, mostly use in different kinds of Gujarati pickles, or use as a sides like chutney.
Recipe type: Pickle
Cuisine: Indian
Serves: 4-5
  • 1 cup Spilt Mustard Seeds/Rai Kuria
  • ½ Cup Crushed Fenugreek Seeds/Methi Kuria
  • ¼ Cup Crushed Fennel Seeds/Sounf
  • 1 Cup Red Chili Powder/Lal Mirch Masala
  • ½ Cup Salt
  • 1 tbsp Asafoetida/Hing
  • 1 tsp Turmeric Powder/Haldi
  • ½ Cup Mustard Oil/Sarson Oil
  1. Take a bowl, add all ingredients except oil and hing, mix well and keep aside.
  2. Heat oil in a small pan, heat till smoking point, and switch off the flame.
  3. Pour oil over the spices mixture, add hing and cover it for 1-2 hour.
  4. After 1-2 hours, mix it well and store it in an air tight container or jar.
• You can use this pickle masala powder in any Achari Sabji like Achari Gobi, Achari Bhindi.
• You can use this pickle powder in any pickle recipe like mango, lime, carrot. Just add pickle powder in warm oil, and then add any veggie as per your choice.
• You can use Kashmiri red chili powder to make masala powder more colorful.
• It can be store easily up to a year in shelve life, no need to refrigerate.
Recipe by Binjal's VEG Kitchen at http://binjalsvegkitchen.com/pickle-masala-powder/