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…

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.

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.

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

 

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.

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