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Pickle Masala Powder

Pickle Masala Powder

Pickle Masala Powder

Pickle Masala Powder also called as a Shambharyo or Methia masala. This Masala is very popular in Gujarati cuisine, mostly use in different kinds of Gujarati pickles, or use as a sides like chutney.

Once you make Pickle Masala Powder, you can store it i airtight container up to a year in your kitchen pantry or kitchen shelve cabinet, no need to refrigerate. You can make any pickle instantly, no need any extra ingredients; just add masala in warm oil and add your favorite pickle’s main ingredients like mango, lemon, carrot, and mix well, your favorite pickle is ready. You can also use this pickle masala powder in any Achari Sabji like Achari Gobi, Achari Bhindi, etc…

Pickle Masala Powder

 

Ingredients:

• 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

Method:

1. Take a bowl, add all ingredients except oil and hing, mix well and keep aside.

Pickle Masala Powder 1

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.

Pickle Masala Powder 2

4. After 1-2 hours, mix it well and store it in an air tight container or jar.

Pickle Masala Powder

Tips:

• 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.

Pickle Masala Powder

 

Pickle Masala Powder
 
Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
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.
Author: Binjal Pandya
Recipe type: Pickle
Cuisine: Indian
Serves: 4-5
Ingredients
  • 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
Instructions
  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.
Notes
• 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.
3.5.3251

Pickle Masala Powder was last modified: June 8th, 2020 by Binjal's VEG Kitchen

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05/22/2020   Binjal's VEG Kitchen
  Chutneys & Pickles, Kitchen Basics     chutney, easy, gluten free, indian, lentil, no onilon no garlic, side dish, vegan
  • Medu Vada Recipe
  • Gujarati Mango Pickle(Methia Keri Athanu)

12 Responses to “Pickle Masala Powder”

  1. Karen P Woodfield / 3 Jun 2020 5:54am #

    would love the recipe in smalller amounts and in grams rather than cups, is there an alternatie to mustard oil

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    • Binjal's VEG Kitchen / 4 Jun 2020 5:10pm #

      You can use vegetable oil or canola oil instead of mustard oil.

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  2. Swati @ The Full-time Foodie / 3 Apr 2015 9:48am #

    This looks delicious! I think my mom used to make this when we were growing up. I’ll have to try it out 🙂

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    • Binjal's VEG Kitchen / 3 Apr 2015 7:14pm #

      thanks Swati!! 🙂

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  3. anu / 2 Apr 2015 6:55am #

    wow nice recipe and pics…thanks for sharing
    Cheers
    Anu@RasA-svAda

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    • Binjal's VEG Kitchen / 2 Apr 2015 10:29am #

      thanks Anu!! 🙂

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  4. marudhuskitchen / 2 Apr 2015 5:07am #

    awesome photography..love it

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    Reply
    • Binjal's VEG Kitchen / 2 Apr 2015 10:29am #

      thanks marudhuskitchen!!

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      Reply
  5. veena / 2 Apr 2015 1:19am #

    wow wow! what a color.. Lovely flavours loved ur clicks

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    Reply
    • Binjal's VEG Kitchen / 2 Apr 2015 10:28am #

      thanks Veena!! 🙂

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  6. anita / 1 Apr 2015 10:58pm #

    Very useful

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    • Binjal's VEG Kitchen / 2 Apr 2015 10:28am #

      thank you Anita!! 🙂

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1/2 tsp Ground Pepper
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