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Pickle Masala Powder
Binjal Pandya

Pickle Masala Powder

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 -5
Course: pickle
Cuisine: Indian
Ingredients Method Notes

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.

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.