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Mathi No Sambharo (Gujarati Pickle Masala)

Chetna Parikh
60 minutes
Prep Time
61 minutes
Cook Time
10 People
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ABOUT Mathi No Sambharo (Gujarati Pickle Masala) RECIPE

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

Recipe Tags

  • Pickling
  • Veg
  • Medium
  • Others
  • Gujarat
  • Roasting
  • Condiments

Ingredients Serving: 10

  1. Split Methi Seeds (Methi Na Kuria) - 100 gram
  2. Split Mustard Seeds (Rai Na Kuria) - 50 gm
  3. Red Chilli Powder - 200 gm
  4. Turmeric Powder - 1 tbs
  5. Asafoedita - 1/2 tbs
  6. Salt - 50 to 100 gm
  7. Groundnut Oil - 200 gm
  8. For mango and Gunda Pickle: Raw Mango - 500 gm
  9. Gunda - 200 gm
  10. Salt - to taste
  11. Turmeric - 1/4 tsp


  1. Heat the oil till it smokes.
  2. 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.
  3. Stir gently or the hot oil will cook both split meth and mustard seeds.
  4. In a pan dry roast the salt to remove any moisture. It will help to preserve the pickle.
  5. 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
  6. Methi sambhara is ready to serve. Store it in a tight container it will last for one year.
  7. 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.
  8. Remove Gunda and mango pieces and spread on a dry cloth. Keep it for 3 to 4 hours to remove the excess water.
  9. 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.
  10. 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.

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atul chikane
atul chikane   Dec-16-2017

Saras :ok_hand:

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