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Pickle Masala Recipe , Gujarati Pickle Masala Recipe +Video

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Pickle Masala -The popular Gujrati spice mix for making pickles.

Pickle Masala- This is the very popular spice blend /masala from the state of Gujarat In Gujarat they call this sambhaar masala/methiya No masala .This is very handy for making any type of  pickle(instant or yearly).
Normally when we make Pickle Masala then first we have to measure all the pickling spices- fenugreek/methidana, Mustard seeds/ rai, Fennel seeds/ saunf ,salt ,chili powder, asafoetida etc . Then the seeds have to dry roasted to remove the moisture . After roasting the seeds have to be pounded before adding in the pickle.
But If you have this ready Achar ka masala handy then you can make pickle instantly. Just make a big batch of This ready masala once and use it when ever needed. This masala stays good for 3-4 months at room temperature and if refrigerated then easily stays good for an year.

How to use Pickle Masala

Wash ,wipe and chop the vegetables or raw mangoes .Then add this achar ka masala and some oil in the chopped raw mango or in the  vegetable pieces ,wait for 2-3 days so the pickle absorb the flavors and your delicious pickle is ready to eat. You can make any vegetable pickle with this gujarati ACHAR masala.

gujarati pickle masala

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5 from 1 vote

Gujarati Pickle Masala

Gujarati Pickle Masala- A very delicious ready spice mix to make pickles
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Home made, Spice mix
Cuisine: Gujarati Cuisine, North Indian Cuisine
Keyword: achar masala, pickle masala
Author: Anjana Chaturvedi

Ingredients

  • 1.25 cup Kashmiri Chili Powder
  • 1/3 cup Methi Kuria/Crushed fenugreek seeds
  • 2 tbsp Whole peppercorns/ Sabut Kali Mirch
  • 1 CUP Rai Kuria/ Crushed yellow mustard seeds
  • 3/4 cup Salt
  • 2 tbsp Asafoetida/ hing
  • 2 tbsp Turmeric/ Haldi
  • 1 cup Sesame oil or Mustard oil
  • 1/4 cup Fennel Seeds/ Saunf coarsely crushed

Instructions

  • Heat oil in a pan till smoking point.
  • Let it cool down a bit till it comes to slight hot temperature.
  • Take all the spices in a thali/ plate and pour the medium hot oil over the spices
  • Mix well .and keep aside for an hour.
  • Store in a glass jar when cool down completely and use when needed.

Notes

Note-
  1. For 1 cup chopped vegetable take approx.3 t.s masala and 3 t.s oil to make a instant pickle.
  2. Use kashmiri chili powder to give a nice and bright colour to your pickle. If you are using the regular chili powder then use 3/4 cup.
  3. fennel/ saunf is not used in Gujrati masala, but gives a nice flavour and taste to any pickle,so I love to add this in my spice mix.
  4. *Rai kuria- split and dehusked mustard seeds
  5. *Methi kuria -coarsely ground fenugreek seeds-

 

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Comments

  4. Anonymous says

    Is there a mistake or 2 cups of salt is not too much? I tried this and it is so salty that we can't eat even a little bit. Please let us know….. Thanks

  5. Anonymous says

    its really easy i will make it for my daughter Sangeeta Adhvaryu

  14. Cham says

    That is beautiful masala – should be handy for the summer season!

  17. Maayeka says

    @Radha you can surely make mixed vegetable pickle with this.Any pickle can be made with this masala.

  19. Alpana says

    Awesome presentation……..vibrant colors & the pickle looks sooooo delectable.

  25. Hema says

    Thanks for sharing this recipe dear, love that bright red color..

  26. radha says

    Nice instant pickle masala. Can you even make a mixed vegetable pickle? The picture of the spices is lovely

  28. Akila says

    Mmmmmmhhhhhh while seeing its colour itself I can say how spicy it could be…..