Name: Mathi No Sambharo (gujarati Pickle Masala) Recipe
Total time: 121 min
Yield: 10
Cuisine: Gujarati

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Gujarati pickle masala made with split methi seeds and mustard seeds used in a different way.

How to make Mathi No Sambharo (gujarati Pickle Masala) Recipe

Chetna Parikh

Crawler

Gujarati

<p>Gujarati pickle masala made with split methi seeds and mustard seeds used in a different way.</p>

Split methi Seeds gram

Split Mustard Seeds

Red Chilli Powder

turmeric Powder

Asafoedita

Salt

Groundnut oil

For mango and Gunda Pickle: Raw mango

Gunda

Turmeric

step 1

Take split methi seeds and mustard seeds in a big bowl,  make a well in the center,  add turmeric and asafoedita and then pour hot oil all over it.  

step 2

Stir gently or the hot oil will cook both split meth and mustard seeds. 

step 3

In a pan dry roast the salt to remove any moisture.  it will help to preserve the pickle. 

step 4

Keep aside the methi and mustard masala for 1 hour till the mixture comes to room temperature then add red chilli powder and roasted salt as per taste

step 5

Methi sambhara is ready to serve.  store it in a tight container it will last for one year. 

step 6

For the mango and gunda pickle:cut the raw mango in pieces and remove seeds of gunda with the help of salt and turmeric.  apply salt and turmeric to mango and gunda and leave for one night. 

step 7

Remove gunda and mango pieces and spread on a dry cloth.  keep it for 3 to 4 hours to remove the excess water. 

step 8

Stuff the methi sumbara in the gunda and cover the semi dried raw mango pieces with methi sambharo.  store in a glass jar.  leave for one night. 

step 9

Heat groundnut oil and then cool it to room temperature.  next day add the oil in the pickle.  this pickle will stay good for more than one year. 

step 10

Better Butter