Maayeka

Traditional Indian Vegetarian Recipes from a mother's kitchen

Gujarati Pickle Masala Recipe

by 28 Comments

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, Febnnel 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.

gujarati pickle masala

You can also follow me on Pinterest , Facebook ,  Instagram and You Tube for more delicious recipes and updates 

 ★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!  If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka

Print Recipe
0 from 0 votes

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
Author: anjanaskc

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-

 

Related Recipes

Comments

  4. 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

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *