Gujarati pickle masala-The popular Gujrati spice mix for making pickles.
Gujarati Pickle Masala- This is the very popular pickle 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 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 pickle masala handy then you can make pickle instantly. Just make a big batch of pickle 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 gujarati pickle masala and some oil in the chopped raw mango or in the vegetable pieces ,wait for 2-3 days so the pickle absorb the flavours and your delicious pickle is ready to eat. You can make any vegetable pickle with this gujarati pickle masala.
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Gujarati Pickle Masala
Gujarati Pickle Masala- A very delicious ready spice mix to make pickles
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
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-
- For 1 cup chopped vegetable take approx.3 t.s masala and 3 t.s oil to make a instant pickle.
- 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.
- 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.
- *Rai kuria- split and dehusked mustard seeds
- *Methi kuria -coarsely ground fenugreek seeds-
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where can i get rai kuria?
What's Rai kuria?
@Anonymous- sorry for the typo mistake,I have updated the post..
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
its really easy i will make it for my daughter Sangeeta Adhvaryu
So new to me !! looks so tempting !! Thanks for linking to the event !! Appreciate it !!
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Looks tempting n its new to me…
such beautiful colors! This spice mix must be so fiery 🙂
For me pickle and curd rice are just so comforting. love your pickle
oh ghosh!!!! absolutely droolworthy!!!
Prathima Rao
Prats Corner
Pickle looks so tempting.Thanks for sharing the pickle masala recipe
awesome recipe, thnx for sharing.
my mom always make sambhaar exact same way. I love those pickles
That is beautiful masala – should be handy for the summer season!
Mouthwatering masala!!
this is so handy thanks for sharing 🙂
@Radha you can surely make mixed vegetable pickle with this.Any pickle can be made with this masala.
Yummy…I simply can't resist pickles..nice post..thanks for sharing!
Awesome presentation……..vibrant colors & the pickle looks sooooo delectable.
Very useful post,yummy spicy pickle flavors!!
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Pickle masala looks super hot and fiery.
This basic pickle masala is so handy tip for many of us…
Looks yummy..
Its new to me..Sounds delicious..
Thanks for sharing this recipe dear, love that bright red color..
Nice instant pickle masala. Can you even make a mixed vegetable pickle? The picture of the spices is lovely
wow!!!!!!!!really like this.
Mmmmmmhhhhhh while seeing its colour itself I can say how spicy it could be…..